Apricot Roly-poly

(from hughbert’s recipe box)

Source: CWA cookbook!

Cook time: 60 minutes

Ingredients

  • 100g SR flour
  • 100g plain flour
  • pinch salt
  • 100g butter/margarine
  • water to mix
  • 1 cup water
  • 1 Tb butter
  • 1/4 cup sugar
  • 1/4 cup golden syrup
  • 1 lemon, rind+juice

Directions

  1. Rub butter into sifted flour and salt, mix to stiff paste with cold water

  2. Roll thinly to oblong shape

  3. Spread with jam

  4. Roll up, pinch ends together

  5. Place in greased pie dish

  6. Heat all syrup ingredients together and pour over the top

  7. Cook at 180C til sauce is thick and roll golden brown (normally about 1 hour)

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