English Roly-Poly

Baked Dessert

Ingredients
• 2 cups (500 ml) flour
• 3 tsp baking powder
• 1 tsp salt
• 1/2 cup (125 g) butter
• 2 eggs, beaten
• 3-4 tbsp milk
• 1 tsp vanilla
• apricot jam

For the sauce
• 1.5 cups (375 ml) boiling water
• 1 cup (250 ml) sugar
• 2 tbsp butter
• 1 tsp vanilla

Method
Pre-heat oven to 180° C.
Grease a suitable oven dish, like a rectangular Pyrex dish for ease of scooping.
Sieve the flour, baking powder and salt together, rub in the butter.
Add the beaten eggs, and then milk, tbsp by tbsp, to make a fairly firm dough.
Roll the dough out quite thinly on a surface sprinkled with flour, cut into a rectangle, by cutting off bits and adding it on again.
Spread the dough with apricot jam, roll it up like a swiss roll.
Cut this roll into 1" slices, using a serrated knife such as a bread knife.
Pack the slices, the cut-sides up, closely together, in the greased dish .
In a pot, mix the boiling water, sugar, butter and vanilla, and stir until sugar dissolves.
Ladle evenly over the slices of pudding, keep 3/4 cup aside.
Bake for about 40-45 minutes.
When the sizzling pudding comes out of the oven, carefully pour the extra sauce over the centre slices.
The hot pudding will absorb much of the leftover sauce in seconds. Use as much or as little as you like.
Serve hot, with custard, ice-cream or sweetened whipped cream.