A soft, buttery dough rolled around apricot jam and baked in a warm vanilla butter syrup until golden. A classic South African pudding for serving with custard.
You will need Rectangular baking dish (about 30 x 20 cm) · Mixing bowl · Sieve · Rolling pin · Pastry brush · Small saucepan · Whisk
Heat the oven to 180°C (160°C fan). Grease a rectangular baking dish of about 30 x 20 cm with a little butter.
Sift the cake flour, baking powder and salt into a large bowl. Rub in the 60 g cold butter with your fingertips until it looks like fine breadcrumbs.
Whisk the egg, milk and 1 tsp vanilla together, then pour into the flour mixture. Stir gently just until a soft dough comes together; do not knead it hard.
Turn the dough onto a floured counter and roll it into a rectangle of about 28 x 25 cm, roughly 5 to 7 mm thick.
Brush the dough with the melted butter, then spread the 225 g apricot jam over it, leaving a 2 cm border all round. Dust with the cinnamon if you are using it.
Starting at one long side, roll the dough up loosely like a Swiss roll. Pinch the seam and the ends to seal in the jam, then lift it seam-side down into the dish.
Put the water, sugar, 50 g butter and 2 tbsp apricot jam in a small saucepan over low heat and stir until the sugar has dissolved.
Let it simmer gently for 2 to 3 minutes, then take it off the heat and stir in 1 tsp vanilla and the lemon juice, if using.
Pour the warm syrup into the dish around the roll rather than over the top.
Bake uncovered for 35 to 40 minutes until puffed, golden and cooked through. If the top darkens too fast, lay a sheet of foil loosely over it.
Rest the pudding for 5 to 10 minutes so the syrup soaks in, then brush the top with the 2 tbsp warmed jam for a glossy finish.
Cut into thick slices to show the spiral, spoon some of the syrup from the dish over each one and serve hot with custard or cream.
https://www.saffarazzi.com/food/recipes/apricot-jam-roly-poly-pudding/