Apricot Jam Roly-Poly Pudding is a beloved dessert in South Africa, often served on Sundays. The recipe, which requires only pantry staples, makes 6 to 8 servings and can be prepared in about an hour. The dish consists of soft scone-style dough, spread with apricot jam, rolled into a spiral, and baked in a pool of sweet butter syrup. According to Irene Muller, the trick to making this pudding is pouring the syrup around the roll, not over it, so the base turns sticky and soft while the top bakes golden and glossy.
To make the pudding, start by preparing the dough. Sift 2 cups of cake flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt into a large bowl. Rub in 60 grams of cold butter with your fingertips until it resembles fine breadcrumbs. Whisk together 1 large egg, 125 milliliters of milk, and 1 teaspoon of vanilla essence, then pour into the flour mixture. Stir gently until a soft dough comes together, being careful not to knead it hard.
Next, turn the dough onto a floured counter and roll it into a rectangle of about 28 x 25 centimeters, roughly 5 to 7 millimeters thick. Brush the dough with 1 tablespoon of melted butter, then spread 3/4 cup of smooth apricot jam over it, leaving a 2-centimeter border all around. Dust with 1/2 teaspoon of ground cinnamon, if desired. Starting at one long side, roll the dough up loosely like a Swiss roll, then pinch the seam and the ends to seal in the jam.
The syrup is a crucial component of the pudding. Combine 250 milliliters of water, 100 grams of white sugar, and 50 grams of butter in a small saucepan over low heat. Stir until the sugar has dissolved, then let it simmer gently for 2 to 3 minutes. Remove from heat and stir in 1 teaspoon of vanilla essence and 1 tablespoon of fresh lemon juice, if using.
Pour the warm syrup into a greased rectangular baking dish around the rolled dough, rather than over the top. Bake uncovered at 180°C (160°C fan) for 35 to 40 minutes, or until puffed, golden, and cooked through. If the top darkens too quickly, cover loosely with a sheet of foil. Let the pudding rest for 5 to 10 minutes, allowing the syrup to soak in, then brush the top with 2 tablespoons of warmed apricot jam for a glossy finish.
Serve the pudding hot, cut into thick slices to show the spiral, with some of the syrup spooned over each slice. Traditionally, it's served with vanilla custard or fresh cream. For a variation, use different types of jam, such as strawberry or mixed berry, but keep in mind that smooth apricot jam spreads more evenly than chunky jam and gives a neater spiral.
This dessert can be made ahead of time, with the roll assembled a few hours in advance and kept covered in the fridge. However, it's best eaten warm from the oven. Leftovers keep covered in the fridge for 2 days and can be warmed in the microwave with a spoon of extra syrup. Tips for making the perfect roly-poly pudding include rolling the dough loosely to allow it to rise in the oven without splitting and sealing the seam and ends firmly to prevent the jam from leaking out.
Key points
- The recipe makes 6 to 8 servings and can be prepared in about an hour.
- Smooth apricot jam is recommended for a neater spiral.
- Leftovers keep covered in the fridge for 2 days and can be warmed in the microwave.
