Name: Butternut roly-poly
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 1.00 butternut large, peeled and cubed; 0.00 sugar; 500.00 ml flour cake; 10.00 ml Baking powder; 0.00 salt pinch; 125.00 ml butter; 2.00 eggs whisked; 60.00 ml milk; 375.00 ml water boiled; 250.00 ml sugar; 30.00 ml butter; 3.00 ml cinnamon ground; 3.00 ml ginger ground

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Ingredients (13)

1.00	butternut — large, peeled and cubed
0.00	sugar

Dough

500.00 ml	flour — cake
10.00 ml	Baking powder
0.00	salt — pinch
125.00 ml	butter
2.00	eggs — whisked
60.00 ml	milk

Syrup

375.00 ml	water — boiled
250.00 ml	sugar
30.00 ml	butter
3.00 ml	cinnamon — ground
3.00 ml	ginger — ground

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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.