Golden syrup pear roly-poly
1 x 3 second spray(s)
White self-raising flour
2 cup(s), (300g)
Reduced fat oil spread
¾ cup(s), (185ml)
Canned pears in natural juice, drained
270 g, (400g can), finely chopped
½ cup(s), (175g)
⅓ cup(s), (75g)
Apple juice no added sugar
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a shallow 1.5L (6-cup) capacity ovenproof dish with oil.
- 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.
- 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.
- 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.