Rolypoly Pudding for the Potjie
Flat-bottomed Potjie No: 4
Serves: 6
Cooking Time: ½ hour
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Ingredients
SYRUP
375 ml boiling water
250 ml sugar
30 g butter
DOUGH
500 ml cake flour
10 ml baking powder
2 ml salt
110 g butter
2 eggs
60-75 ml milk
Smooth apricot jam
Method
To prepare syrup:
Mix boiling water and sugar in pot.
Stir over low heat until sugar is dissolved.
Do not allow syrup to boil before sugar is dissolved.
Simmer for about 3 minutes.
Stir in butter.
To prepare dough:
Sift flour, baking powder and salt together.
Cut butter into small pieces and rub lightly into dry ingredients until it resembles fine breadcrumbs.
Beat eggs and milk together and add to flour mixture.
Blend to a manageable dough that can be easily rolled out.
Refrigerate for 30 minutes and then lightly roll out to 5 mm thickness.
Spread dough thinly with apricot jam.
Roll up and place gently into the simmering syrup.
Cover with lid and simmer slowly for 30 minutes or until the pudding is cooked.
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