Apricot roly-poly with ginger custard – Food & Home Magazine
Apricot roly-poly with ginger custard is one of those deliciously indulgent sweet treats that's been passed down through South African families.
Ingredients
- Roly-poly
- 280g (2 cups) self-raising flour
- 110g (½ cup) butter
- 2 large eggs, lightly beaten
- 15ml (1 tbsp) buttermilk
- 1 x 450g jar apricot preserve
- Sauce
- 330ml (11/3 cups) boiling water
- 30ml (2 tbsp) butter
- 100g (½ cup) castor sugar
- Ginger custard
- 6 large egg yolks
- 70g castor sugar
- 30ml (2 tbsp) cornflour
- 2,5ml (½ tsp) vanilla extract
- 750ml (3 cups) fresh cream
- 15ml (1 tbsp) glacé ginger, chopped
- 5ml (1 tsp) fresh ginger, finely grated
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