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roly poly 4x6

Blueberry Roly-poly

BY Tina Bester

A little twist on the traditional roly-poly pudding…

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 40 mins
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Blueberry roly-poly
320 g flour
½ Tbsp (7.5 ml) baking powder
1 tsp (5 ml) salt
125 g cold butter
2 eggs, beaten
seeds from ½  vanilla pod
¼ C (60 ml) milk
4 Tbsp (60 ml) apricot jam
200 g blueberries
icing sugar, for dusting

Syrup
1½ C (375 ml) boiling water
250 g castor sugar
2 Tbsp (30 ml) butter
seeds from ½  vanilla pod

Blueberry roly-poly
Preheat the oven to 180 °C. Lightly grease a bundt pan.

Mix together the flour, baking powder and salt in a bowl. Rub the butter into the dry ingredients. Make a well in the centre and add the beaten eggs and half the vanilla seeds.

Add the milk, 1 Tbsp (15 ml), at a time. Mix until it forms a firm dough. Roll out the dough on a lightly floured surface to about 2 mm thick.

Spread the jam onto the surface of the dough and sprinkle with the blueberries. Carefully roll up the dough like a Swiss roll and cut it into 3 cm-thick slices. Keep to one side.

Syrup
Place all of the ingredients for the syrup into a saucepan and cook until the sugar has melted.

To finish
Place the roly-poly slices into the prepared bundt pan and pour over the syrup – reserve ¾ C (180 ml) of the syrup for serving. Bake for 40–45 minutes.

Remove the pudding from the oven and pour the reserved syrup over. Lightly dust with icing sugar and serve.