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Potjie Roly-poly Pudding

Flat-bottomed Potjie No: 4
Serves: 6
Preparation time: 45 minutes
Cooking Time: 30 minutes
 
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Ingredients

DOUGH
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

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

Method

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

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

FINISHING TOUCHES