Roly Poly Recipe

Baked Roly Poly Dessert

Saucy baked roly-poly pudding with fruit to warm up this winter

It’s time for some traditional sweet treats this weekend, so you need to make this simple and saucy baked roly-poly pudding with fruit.

Roly Poly Recipe

Baked Roly Poly Dessert

Who said that you can’t have pudding whenever you want? Because it’s still cold, a warm pudding is the way to go, especially when it’s extra sweet and is made with pastry. This saucy baked roly-poly pudding with fruit is the winter warming dessert you want when your family is around. Roly-poly often takes quite a long time to make, which is why it’s usually enjoyed with Sunday lunch, but this recipe doesn’t take ages but always tastes great.

ALSO READ: Warm winter pudding: A twist on your classic malva-style dessert

Saucy baked roly-poly pudding suggestions

A roly-poly pudding is traditionally made with a jam or fruit filling rolled up in a suet dough pastry like a Swiss roll. It is a heavy dessert which generally takes hours to make. The dough is easy to put together and you can choose to use tinned fruit or even jam when rolling up the pudding. The sauce is a simple butterscotch-like sauce and you can serve it all with a scoop of ice cream for that hot/cold contrast or just with some whipped cream.

ALSO READ: Coconut cake balls: Treats perfect for any party

It’s time for some traditional sweet treats this weekend, so you need to make this simple and saucy baked roly-poly pudding with fruit.

Last updated on 8 August 2023

Saucy baked roly-poly pudding recipe

5 from 1 vote
Recipe by Irene Muller Course: DessertCuisine: South AfricanDifficulty: Easy
Prep time


Cooking time


Total time



A real South African comfort dish, this roly-poly pudding has a fruit filling.


  • 400 g 400 tinned fruit of your choice (2 tins), strained and sliced. Set the juice aside.

  • 500 ml 500 cake flour

  • 3 tsp 3 baking powder

  • ¼ tsp ¼ salt

  • 1 tsp 1 cinnamon

  • 125 g 125 butter

  • 2 2 eggs, beaten

  • For the sauce
  • juice from the 2 tins of fruit

  • 3 tbsp 3 butter

  • 1 tsp 1 cornflour (Mazeina), heaped

  • 1 tsp 1 vanilla essence

Method – DOUGH

  • Preheat oven to 180°C.
  • Grease a suitable oven dish.
  • Sift the flour, baking powder, cinnamon and salt.
  • Rub the butter into the flour until the mixture is crumbly.
  • Add the two beaten eggs and a little milk, spoon by spoon. Mix with your fingers until it has formed a soft dough.
  • Dust a surface with flour and roll the dough out quite thinly.
  • Spread the fruit onto the dough.
  • From the long side, roll the dough up like a Swiss roll keeping the fruit in place.
  • Cut the roll into 2½ centimetres slices.
  • Place neatly in the oven dish.
  • For the sauce
  • Heat the sauce from the fruit. Add in the cornflour and butter and mix well.
  • Pour over the pudding using the back of a large spoon.
  • Bake in the oven for 35 to 40 minutes.


  • Serve with hot or cold custard.

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