This is my grandpa’s favourite dessert of all time. Every time Ouma Verona makes it, my grandpa reprimands her for not making it often enough. And I feel the same way – it is such a wonderful dessert, in a way reminds one of scones and apricot jam (minus the cream but with a delicious sauce).
She originally made it from the first edition Kook en Geniet and with the passing years it is now perfected. The problem is – she won’t share her secret. So with trial and error I’m trying achieve the sensation that is Ouma Verona’s roly-poly. Here is what I have so far:
*We finished it so quickly that I didn’t get a chance to take a proper photo!
500 ml flour
1 teaspoon salt
2 teaspoons baking powder
125 ml butter
3 tablespoons milk
8 tablespoons apricot jam
500 ml boiling water
250 ml sugar
Additional 6 tablespoons butter
- Preheat the oven to 180 degrees. Sift the flour, salt and baking powder.
- Add the butter and mix it by rubbing it between your fingertips. Add milk and eggs to form a dough.
- Divide the dough into two, roll it out and spread with the jam.
- Roll it up like a swiss-roll and place it in a shallow dish.
- Mix the boiling water, sugar and 6 tablespoons of butter (you can add some more for a richer sauce) and pour over the dough.
- Bake for one hour, until it has a nice and crispy crust, and serve with custard or vanilla ice cream.