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Roly-poly pudding

By admin
22 October 2013

This delicious syrupy pudding is always a favourite and (if there are any leftovers) tastes even better the next day.

500 ml (2 cups) cake flour

10 ml (2 teaspoons) Royal Baking Powder

1 ml (1/4 teaspoon) salt

30 ml (2 tablespoons) margarine

1 egg

100 ml (1/3 cup + 4 teaspoons) milk

250 ml (1 cup) apricot jam

Syrup

500 ml (2 cups) sugar

15 ml (1 tablespoon) butter

5 ml (1 teaspoon) cinnamon 1 litre (4 cups) boiling water   Method

Preheat the oven to 180°C and grease a 15 x 30 cm ovenproof dish. Mix the flour, Royal Baking Powder and salt together. Using your fingers, rub in the margarine until the mixture looks like coarse breadcrumbs. Mix the egg and milk, add to the dry ingredients, and mix to form a soft dough. Sprinkle the work surface with flour and, using your hands, form the dough into a rectangle of about 22 x 30 cm. Spread the apricot jam evenly on the dough. Roll up the dough from the long side and cut into 2 cm thick slices with a sharp knife. Arrange the slices in a single layer in the dish, leaving space between the slices. (The slices will rise and spread during baking). Mix the ingredients for the syrup and stir until the sugar has dissolved. Pour over the dough wheels in the dish and bake for 35 to 40 minutes, or until golden brown and risen. Serve with custard.  Serves 10