Butterscotch Velvet Roly Poly

Butter Velvet
an image of Butterscotch Velvet Roly Poly

Recipe Information



15 mins

prep time:

40 mins

cook time:

an image of easy




For the Roly Poly:

  • 280 g cake flour
  • 15 ml baking powder
  • 45 g castor sugar
  • 2.5 ml salt
  • 125 g First Choice Butter
  • 2 eggs
  • 200 ml First Choice Butterscotch Velvet
  • 150 g apricot jam

For the Velvet Sauce:

  • 60 g brown sugar
  • 60 g First Choice Butter
  • 250 ml water
  • 250 ml First Choice Butterscotch Velvet
  • pinch of salt

Preparation method:

For the Roly Poly:

  1. Preheat the oven to 180°C and grease an ovenproof pie or casserole dish.
  2. Sieve the cake flour, baking powder, castor sugar and salt together and rub in the First Choice Butter, using your fingertips. Mix together the eggs and the First Choice Butterscotch Velvet and cut/mix into the flour – be gentle and do not overmix the dough.
  3. Gently roll out the dough into a rectangle (±20 cm by 30 cm) on a floured surface and spread with the apricot jam.
  4. Roll up the dough and secure the edges. Use a sharp knife and cut it into 3cm thick slices.
  5. Spread the circles in the prepared pie or casserole dish – it must be slightly apart.
  6. Pour over the hot First Choice Velvet sauce and bake for ±40 minutes until cooked and golden brown.
  7. Serve warm with more First Choice Butterscotch Velvet drizzled over.

For the Velvet Sauce:

Place all the ingredients for the sauce in a saucepan, stir to dissolve the sugar and bring to a gently simmer.