Potjie Roly-poly Pudding


Flat-bottomed Potjie No: 4
Serves: 6
Preparation time: 45 minutes
Cooking Time: 30 minutes
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110 g salted butter
500 ml cake flour
10 ml baking powder
70 ml full cream milk
2 jumbo eggs
Apricot jam
2 ml salt

30 g salted butter
380 ml water (boiling)
260 ml white sugar


TIP: You can create the dough yourself, or buy it ready-made from your local supermarket if you’re pressed for time.

  • Combine the cake flour, baking powder and salt, then rub small pieces of the butter lightly into the dry ingredients.
  • Whisk the full cream milk and jumbo eggs together, add to the dry mixture, then mix to make a dough.
  • Keep the dough in the fridge for half an hour, then roll it out to a thickness of about half a centimetre all over.
  • Spread the rolled-out dough lightly with smooth apricot jam.

You first need to create the syrup in your potjie pot, into which you will place the rolled-up dough

  • Add the sugar and the boiling water to the potjie pot and stir over a low heat until all the sugar has dissolved.
  • Simmer on a low heat for 2 – 3 minutes before stirring in the 30g of butter.


  • Roll up the dough (spread with jam) and place it gently and carefully into the lightly simmering syrup in the potjie pot.
  • Cover with the lid of the potjie and let the dough simmer slowly for about 30 minutes or until it is ready.
  • Serve with custard and enjoy.
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  1. Jurgen

    19 June 2015 at 17:47

    I like to make the roly poly pudding.
    Do you have any pictures of the finale pudding looks like?
    Regards Jürgen

  2. Caleb

    17 April 2012 at 22:14

    Thanks for the recipe – everyone enjoyed it!

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