Butternut roly-poly

Recipe from: 10/3/2002 12:00:00 AM
Ingredients 15
Servings 8
Time

Ingredients

  • 1
    large butternut, peeled and cubed
  • sugar
  • DOUGH
  • 500
    ml
    cake flour
  • 10
    ml
    baking powder
  • pinch salt
  • 125
    ml
    butter
  • 2
    eggs, whisked
  • 60
    ml
    milk
  • SYRUP
  • 375
    ml
    boiling water
  • 250
    ml
    sugar
  • 30
    ml
    butter
  • 3
    ml
    ground cinnamon
  • 3
    ml
    ground ginger
 

Method

 
Boil the butternut with a little sugar until done and fairly dry.
Purée and leave to cool.
DOUGH
Sift the flour, baking powder and salt together.
Rub in the butter.
Add the whisked eggs and enough milk to form a fairly stiff dough.
Don't overhandle the dough.
On a floured surface lightly roll the dough into a 5 mm thick rectangle.
Spread the cooled butternut purée over the dough.
Roll up carefully as for a Swiss roll and refrigerate until firm.
Preheat oven to 180 °C and butter a 30 cm square ovenproof dish.
Cut the roll into slices and arrnage in the prepared dish.
SYRUP
Heat all the ingredients and boil rapidly for 5 minutes.
Pour the syrup over the dough slices and bake for 45 minutes or until golden brown and puffed out.
Serve as a side dish.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.