Roly Poly Pudding

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Sticky Apricot Jam Pudding

When I was in High School in the early 80’s we had a subject called Home Economics which formed part of the Standard 6 and 7 subject choices although one could choose to take it right up until matric. There was a bit of a stigma attached to attending Home Economics in that it was intended for “non-academic” children only, it was for the “not-so-clever” kids. While this ridiculous notion is completely untrue, I can unashamedly say that I’m not sorry I chose it as a subject. Nowadays it’s called Consumer Studies and it’s a subject that teaches basic cooking skills combined with a profuse amount of theory. There is so much to learn regarding food and how to prepare it that I clearly remember the practical side, where actual baking and cooking took place, only happened once a month.
Apricot Jam pudding
The first skill I learnt was to make a basic roux or in simpler terms, a white sauce. This was an invaluable ability from which I still benefit from today. This roux is the base of most of my cream style sauces. The second dish I was taught was a warm, sweet and sticky pastry called a Roly Poly Pudding. I remember testing the recipe on my family as soon as I learnt how to make it. My mom especially loved it, so she would often ask me to whip one up. I always jumped at the opportunity because of my love for baking and spending time in the kitchen, so it is with great delight that I can share another of my childhood food memories with you.
Ingredients:
250g Self raising flour
125g salted butter
30ml castor sugar
80ml water (approximately)
Smooth Apricot Jam
Syrup Sauce:
250ml water
125ml castor sugar
Combine the water and sugar and in a microwavable dish, microwave on high for about a minute or until the sugar is dissolved.
Method:
Sift flour and rub in butter.  Add enough water to make a stiff dough.  Roll out into a rectangle shape and spread a thick layer of jam.  Roll up into a log and cut into thin discs.  Place discs into a greased casserole dish and pour over syrup.  Bake at 200 degrees for 40 minutes.  Serve with fresh cream or sour cream.
Sticky Jam Pudding

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