INGREDIENTS
500 ml (280 g) self-raising flour
1 ml salt
125 ml (120 g) Clover MooiRiver Butter
2 eggs
50 ml Clover Full Cream Fresh 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 Clover MooiRiver Butter
To Serve:
Clover Classic Custard
Method
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.
Roly-poly variations
Pear and ginger filling
Chop 1 x 410g can pear halves and mix with 80ml currants, 3ml ground ginger and 60ml (50g) sugar.
Apricot and cinnamon filling
Chop 1 x 410g can apricot halves and mix with 1 x 100g packet chopped pecan nuts, 5ml ground cinnamon and 125ml (100g) sugar .
Chocolate filling
Chop 100g milk chocolate and mix with 100g toasted almond flakes.
CLOVER INGREDIENTS USED IN THIS RECIPE
