ROLY POLY WITH LEMON TWIST
Makes about 12 servings.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon of salt
1 tablespoon of grated lemon rind
2 tablespoon margarine or butter
2 eggs
2 tablespoon milk
½ – 1 cup smooth apricot jam to spread out over the dough.
Syrup:
1 cup sugar
2 cups boiling water
2 teaspoons vanilla flavoring or caramel flavoring
1 ½ tablespoons of freshly squeezed lemon juice.
Rub the margarine or butter with your fingers thru the flour, salt, baking powder and lemon rind. Add the eggs and milk and work it into a stiff dough that you can roll out into a rectangle. Roll the dough to +- ½ cm thick.
Spread the apricot jam evenly over the rolled out rectangle and roll up, slice it into twelve thick slices and arrange somewhat apart in a rectangle baking dish.
Mix the syrup ingredients and pour over the rolled up dough wheels in the dish.
Bake in the oven at 180ºC for about 45 minutes or until golden brown.
Serve warm with custard, cream or ice cream.
The pudding forms a runny syrup on the bottom that you can scoop over the bake roll ups when you dish it up. It really goes well with a custard sauce, but my family likes it with vanilla ice cream.
Yum, yum my family asked for these tonight.
Recipe: Karin Van Coller Minnaar
