Mum's apple roly poly |
One dish I remember from my childhood, and which has not survived to reappear on retro comfort-food menus, is my mother’s apple roly-poly, although my guess is that many early Australians would have been raised on it. Cheap and quick to make – and filling – it was a mother’s standby and many a family’s favourite. The light scone-like dough works perfectly to steam the apples within, and the best part – well, I liked that bit best as a child – was where the water-sugar mixture while baking had turned to a gluey caramel around the edge of the dish. Oh, the joy of being allowed to scrape that off with a spoon! (It's not so pretty when it's cooking, but see what it looks like at the end of the recipe.)
1 cup SR flour 2 tablespoons of dripping* (or butter) 1-2 cooking apples, peeled, cored and very thinly sliced some sultanas, optional 1/2 cup sugar (more or less to taste) 1 cup cold water cinnamon, if liked
Rub the fat into the flour and add enough cold water to make a scone-like dough. Roll out on a floured bench top and scatter with the apples and sultanas, if using. Roll the dough up carefully, enclosing the fruit and seal ends well. Place the roll in a greased pie dish. Sprinkle with the sugar and cinnamon if using, then pour the cold water over it all. Bake in a moderate oven** for 30-40 minutes until golden and fully baked. Serves 4.
* If you are using dripping or salted butter you don’t need to add salt to the dough. If not, add a pinch. ** In my mother’s day you didn’t need to preheat the oven – the fuel stove was always going, but your electric or gas oven should be preheated.
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