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BAKED ROLY POLY

10 min cooking time

30 min preparation time

Serves 4

Ingredients

500 ml (280 g) self-raising flour
1 ml salt
125 ml (120 g) Clover Mooi River Salted Choice Butter
2 eggs
50 ml Clover Fresh Full Cream Milk
2 ml vanilla essence
80 ml smooth apricot jam
80 ml desiccated coconut syrup

375 ml boiling water
250 ml (200 g) sugar
30 ml (2 tbsp) Clover Mooi River Salted Choice Butter

To Serve
Clover Classic Custard

Method

  1. Preheated oven to 180°C
  2. 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.
  3. 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.
  4. 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.
  5. Bake pudding for 30 – 45 minutes or until golden brown and a skewer comes out clean when inserted into dough. Serve warm with custard.

Roly-poly variations

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.

Chocolate filling
Chop 100 g milk chocolate and mix with100 g toasted almond flakes.