Recipe 25: Fruity ‘warms up the coldest day’ roly-poly

By admin
16 September 2011

FILLING

45 ml (3 T) STORK BAKE

2 apples and 1 firm pear, cored, peeled and finely sliced

45 ml (3 T) soft brown sugar

dash of brandy or apple juice

DOUGH

500 ml (2 c) self-raising flour

pinch of salt

125 g STORK BAKE, diced

2 eggs

45 ml (3 T) milk

5 ml (1 t) vanilla essence

TO FINISH

cinnamon

375 ml (1½ c) boiling water

250 ml (1 c) sugar

45 ml (3 T) STORK BAKE

Preheat the oven to 180 °C and grease a deep ovenproof dish.

FILLING

Melt the Stork Bake in a large pan and add the ¬apples and pear. Fry for 2-3 minutes. Add the brown sugar and fry until it starts to cara¬melise. Add a dash of brandy (or apple juice), shake the pan and bring the mixture to the boil. Simmer until the fruit is tender and the sauce thick. Leave to cool completely.

DOUGH

Mix the flour and salt in a large bowl. Add the Stork Bake and rub into the dry ingredients. Beat the eggs, milk and vanilla essence together and add to the flour mixture. Mix to form a dough.

TO FINISH

On a floured surface roll the dough into a  5 mm thick rectangle and spoon the cooled fruit filling over evenly. Sprinkle with a ¬little cinnamon. Roll up like a Swiss roll and cut into 2 cm thick slices. Arrange the slices in the dish. Stir the boiling ¬water, sugar and Stork Bake together until the sugar has dissolved and pour the syrup over the pastry slices. Bake for 45-50 minutes until brown. Serve with thick custard.

Serves 8.

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