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Photo of Golden syrup pear roly-poly by WW

Golden syrup pear roly-poly

Total Time
1 hr 10 min
20 min
50 min
Warm and satisfying pear rolls oozing with a luscious apple-flavoured golden syrup


Oil spray

1 x 3 second spray(s)

White self-raising flour

2 cup(s), (300g)

Caster sugar

1 tbs

Reduced fat oil spread

60 g

Skim milk

¾ cup(s), (185ml)

Egg yolk

1 medium

Ground cinnamon

¼ tsp

Canned pears in natural juice, drained

270 g, (400g can), finely chopped

Golden syrup

½ cup(s), (175g)

Brown sugar

cup(s), (75g)

Apple juice no added sugar

2 tbs


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a shallow 1.5L (6-cup) capacity ovenproof dish with oil.
  2. Place f lour, caster sugar and half the spread in a bowl. Using fingertips, rub spread into f lour until mixture resembles breadcrumbs. Add milk and egg yolk and stir to combine. Turn dough onto a lightly f loured surface and knead until just smooth.
  3. Roll dough between 2 sheets of lightly f loured baking paper to a 25cm x 35cm rectangle. Sprinkle with cinnamon and pears, leaving a 1cm border along 1 long end. Starting at the long end without the border, gently roll dough to enclose filling and form a Swiss roll shape. Place roll on a board, seam-side down, and use a serrated knife dipped in f lour to cut it into 8 slices. Arrange slices, cut-side up, in prepared dish.
  4. Melt remaining spread in a small saucepan over medium heat. Add golden syrup, brown sugar and juice and cook, stirring, for 2 minutes or until slightly thickened. Pour golden syrup mixture over pear rolls. Tightly cover dish with foil lightly sprayed with oil. Bake for 45 minutes or until cooked through. Serve immediately.


SERVING SUGGESTION: Reduced-fat cream or low-fat vanilla yoghurt.