INGREDIENTS
Dough
• 250 ml cold Clover Farmstyle butter, cubed
• 2 teaspoons (10 ml) sugar
• 2 eggs
• 2 cups (500 ml) self-raising flour
• 2 ml salt
• 1 teaspoon (5 ml) ground cinnamon
• 60 ml Clover full-cream milk
Filling
• ½ cup (125 ml) apricot jam
• 4 large Granny Smith apples, grated unpeeled
• 2 teaspoons (10 ml) finely grated orange zest
• 80 ml sultanas
Syrup
• 1 cup (250 ml) Clover Krush apple juice
• ½ cup (125 ml) water
• ¹∕³ cup (75 ml) Clover Farmstyle butter
• 1 teaspoon (5 ml) ground cinnamon
• 200 ml sugar
Method
1. Preheat the oven to 180 °C and grease an ovenproof dish of approximately 25 cm x 30 cm.
Dough
2. Cream the butter and sugar until light and fluffy. Beat the eggs into the mixture one by one, mixing well after each addition. Sift all the remaining dry ingredients together ; then combine with the butter mixture. Mix thoroughly until the dough forms. Roll the dough into a rectangle on a flour-strewn surface.
Filling
3. Spread the jam evenly over the dough; then spoon the grated apple over it. Sprinkle the orange zest and sultanas over the apple. Roll up the dough like a Swiss roll; then cut into slices. Pack the slices tightly in the prepared ovenproof dish.
Syrup
4. Mix all the syrup ingredients in a heavy-bottomed saucepan; then bring to the boil. Turn down the heat and simmer gently for 5 minutes. Pour the hot syrup over the roly-poly slices; then bake for 30 to 35 minutes.
5. Serve with Clover Classic custard or stiffly beaten Clover cream.