This roley poley pudding recipe has been in my husband’s family for decades. It is one of those puddings I never really suggest when planning a dinner for guests.
I always imagined roley poley pudding to be a desert that ‘old’ people bake. You know – your granny or aunt or the ladies at the church that would bake for the farmers market or church bazaar. They bake roley poley puddings. But let me tell you that this dish is underestimated! It is a lovely sticky, sweet desert that will melt in your mouth.
Roley poley pudding is a combination of a lovely sweet pastry, filled with delicious sweet apricot jam, baked in the oven and covered by sugary sweet syrup! Yum! All my favorites in one – butter, sugar and apricot jam! Home baked goodness.
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| Prep Time | 15 min |
| Cook Time | 1 hour |
| Servings | people |
Ingredients
Roley poley pastry
- 2 cups flour
- 2 teaspoons baking powder
- 125 ml butter
- 2 large eggs whisked
- 50 ml cold milk
Filling
- 1 cup smooth apricot jam
Sauce
- 3 cups hot water
- 2 cups brown sugar
- 30 ml butter
Ingredients Roley poley pastry
Filling
Sauce
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Instructions
Roley poley pastry
- In a mixing bowl, combine the flour and baking powder.
- By using your fingertips, carefully rub the butter into the flour until incorporated
- Add the eggs and milk little by little until soft manageable dough is formed.
- Roll the pastry out on a floured surface until about 1 cm thick
Filling
- Spread the apricot jam over the surface of the pastry
- From the edges roll the pastry up, to form a ‘swiss roll’ type effect.
- Cut disks off the rolled pastry and lay them flat on a greased oven pan.
Sauce
- Mix the hot water, brown sugar and butter together and whisk until sugar is dissolved. Heat in microwave if necessary.
- Gently pour sugar sauce over the wheels of pastry until covered.
- Bake in the oven for 1 hour until pastry is brown and sauce is thick.
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