- Preheated oven to 180°C
- Sift flour and salt together. Rub in butter until the mixture resembles breadcrumbs. Beat eggs, milk, and essence, stir into flour and mix to a soft dough.
- On floured surface, roll out dough to a thickness of 5 mm and a rectangular shape of about 22 cm x 25 cm. Spread with jam and sprinkle coconut over.
- Roll up as for Swiss roll, cut into 2 cm slices and place in a rectangular ovenproof dish. Mix all ingredients for syrup and pour over slices.
- Bake pudding for 30 – 45 minutes or until golden brown and a skewer comes out clean when inserted into dough. Serve warm with custard.
Pear and ginger filling
Chop 1 x 410 g can pear halves and mix with 80 ml currants, 3 ml ground ginger, and
60 ml (50 g) sugar.
Apricot and cinnamon filling
Chop 1 x 410 g can apricot halves and mix with 1 x 100 g packet chopped pecan nuts, 5 ml ground
cinnamon, and 125 ml (100 g) sugar.
Chop 100 g milk chocolate and mix with100 g toasted almond flakes.