Blueberry Roly-poly
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Desserts
- Method: Baking
Description
A little twist on the traditional roly-poly pudding.
Ingredients
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
Instructions
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.
