Potjie Roly-poly Pudding

Thanks for the recipe – everyone enjoyed it! – Caleb

Flat-bottomed Potjie No: 4 Pot guide
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.

• Combine the cake flour, baking powder and salt, then rub small pieces of the butter lightly into the dry ingredients.
• Whisk the full cream milk and jumbo eggs together, add to the dry mixture, then mix to make a dough.
• Keep the dough in the fridge for half an hour, then roll it out to a thickness of about half a centimetre all over.
• Spread the rolled-out dough lightly with smooth apricot jam.

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

• Add the sugar and the boiling water to the potjie pot and stir over a low heat until all the sugar has dissolved.
• Simmer on a low heat for 2 – 3 minutes before stirring in the 30g of butter.

FINISHING TOUCHES

• Roll up the dough (spread with jam) and place it gently and carefully into the lightly simmering syrup in the potjie pot.
• Cover with the lid of the potjie and let the dough simmer slowly for about 30 minutes or until it is ready.
• Serve with custard and enjoy.