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Warm strawberry roly poly and custard
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Introduce kids to the fun of classic scone dough with this delightful roly poly cake recipe.
Ingredients:
  • 300.00 gm self-raising flour
  • 90g butter, chilled, chopped
  • 1/2 x 250g punnet strawberries, hulled, chopped
  • 128.75 gm milk
  • 82.50 gm thick strawberry jam
  • 600ml thick vanilla custard
  • 26.40 gm thick strawberry jam
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 10cm x 20cm loaf pan with baking paper, ensuring a 2cm overhang on the longer sides.
  • Combine flour, sugar, and baking powder in a food processor until mixed. Add butter and continue processing until mixture resembles fine breadcrumbs. Transfer the mixture to a large bowl and create a well in the center.
  • Blend strawberries, 1/3 cup milk, and egg until smooth. Pour mixture into a well and gently combine with a butter knife. Transfer mixture onto a lightly floured surface and knead gently to create a soft dough. Using a floured rolling pin, roll the dough into a 20cm x 30cm rectangle. Spread jam over the dough, leaving a 2cm border. Lightly brush the edge with the remaining milk. Roll up the dough from one short side to form a log, ensuring the jam is enclosed inside by pinching the edges together.
  • Place the rolled dough in the prepared pan with the seam side facing down. Cover the pan with foil and bake for 20 minutes. Remove the foil, brush the top with milk, and bake uncovered for an additional 15 minutes until golden brown and fully cooked. Let it rest in the pan for 5 minutes before serving.
  • In a small saucepan over medium heat, warm up the custard for 3 to 4 minutes, stirring occasionally. In a bowl, mash together strawberries and jam until smooth. Swirl the strawberry mixture into the warm custard.
  • Place the delicious roly poly on a plate, slice it beautifully, and enjoy with a side of creamy custard.

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