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Maple Roly Poly

Maple Roly Poly

Maple Roly Poly also is known as Rolpoeding in Afrikaans is one of my absolute favorite desserts since I was a little girl. Wheater this recipe is truly South African, it is one of the essential desserts from my South African core. Sunday afternoons post lunch we will have generous scoops of this delicious dessert with warm custard or cold cream.

Maple Roly Poly also is known as Rolpoeding in Afrikaans and is one of my absolute favorite desserts since I was a little girl. Whether this recipe is truly South African or not, it is one of the essential desserts to my South African core. Sunday afternoons post lunch we will have generous scoops of this delicious dessert with warm custard or cold cream. Everyone will say aw just a little bit, but after having just a little a little won’t do.

Since I want to healthify everything (sometimes against my husband’s wishes lol) I thought I’d give this traditional dessert a whirl. This recipe came out quite pleasing, I would’ve liked more sauce so I doubled the sauce recipe and it is close to perfect. The maple syrup went absolutely so wonderful with this recipe and gives a deep color and taste to the roly-poly.

Now that winter is almost here, we can enjoy this pudding without any fear because first of all the extra scoop of carby goodness is good for the soul and keeping you heated in the winter. Secondly, lots and lots of layers of clothing might keep them extra scoops generously hidden. Who needs excuses when it comes to this dessert, am I right? I love using apricot jam in lots of my recipes, just because it adds such a sweet taste to food and also a bit of tang. We South Africans love using it so much too and can even go a bit overboard. We love loads and loads of butter and sugar btw too. So maybe this recipe is a better alternative to too much butter? or maybe not..! Fresh bread and butter, I mean.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Maple Roly Poly

Maple Roly poly

Ingredients 

  • 300g white all purpose flour
  • 10ml baking powder
  • 3ml salt
  • 45g soy butter
  • 1-2 tbsp maple syrup
  • 1 tbsp cornstarch mixed with 1/4 cup water or 1/3 cup chickpea water
  • 150ml almond milk
  • 1tbsp apple cider vinegar
  • 30ml apricot jam or any other jam like raspberry ect.
Sauce 
  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 25ml soy butter
  • 500ml water
  • 50ml lemon juice
  • pinch of salt

Extra’s

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. Sift the dry ingredients and then rub in the soy butter until it resembles breadcrumbs.
  3. Whisk together the “egg”, milk, maple syrup, and apple cider vinegar and add to the dry ingredients until it forms a thick paste.
  4. Roll out on a floured surface into a long shaped form, add more flour if you need to.
  5. Smear on the apricot jam and then roll up like a roll cake.
  6. Slice in slices of 2.5cm in length and place in a 30 x 15baking tray.
  7. Mix all the sauce ingredients together and then bring to boil in the microwave or on the stove.
  8. Pour over the pudding and bake for about 35-40 minutes until cooked and brown on top.
  9. Scoop the sauce over every now and again to ensure the crust is nice and caramelized.

Hope you’d like this comforting recipe and it becomes of your favorites too!

Let me know!

M*

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