JAM ROLY POLY PUDDING

Jam Roly Poly Pudding
Use any shortening, margarine, butter or lard and any jam.

125 g.Stork Bake margarine

2 cups flour

2 tsp baking powder

2 eggs, beaten

¼ cup milk

Apricot jam

1 cup sugar

2 tbsp Stork Bake margarine, additional 

1. Rub 125g Stork Bake margarine into sifted flour and baking powder.
2. Mix to a firm dough with the eggs, add the milk if necessary.
3. Roll out onto a floured board till about 15mm thick (keep shape rectangular).
4. Spread generously with apricot jam, or any jam of choice.
5. Roll up into a swiss roll shape and place in a greased rectangular baking dish with the overlapped side on the bottom.
6. Mix 1 cup sugar with 1 ½ cups boiling water and 2 tablespoons Stork Bake margarine and pour it over the roly poly.
7. Bake at 180ºC for 45 - 60 minutes until golden.

Tip: Serve warm with custard or cream.