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Blueberry Roly-poly
A little twist on the traditional roly-poly pudding…
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 40 mins
Ingredients
Blueberry roly-poly
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
250 g castor sugar
2 Tbsp (30 ml) butter
seeds from ½ vanilla pod
Method
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.
