FILLING
45 ml (3 T) STORK BAKE
2 apples and 1 firm pear, cored, peeled and finely sliced
45 ml (3 T) soft brown sugar
dash of brandy or apple juice
DOUGH
500 ml (2 c) self-raising flour
pinch of salt
125 g STORK BAKE, diced
2 eggs
45 ml (3 T) milk
5 ml (1 t) vanilla essence
TO FINISH
cinnamon
375 ml (1½ c) boiling water
250 ml (1 c) sugar
45 ml (3 T) STORK BAKE
Preheat the oven to 180 °C and grease a deep ovenproof dish.
FILLING
Melt the Stork Bake in a large pan and add the ¬apples and pear. Fry for 2-3 minutes. Add the brown sugar and fry until it starts to cara¬melise. Add a dash of brandy (or apple juice), shake the pan and bring the mixture to the boil. Simmer until the fruit is tender and the sauce thick. Leave to cool completely.
DOUGH
Mix the flour and salt in a large bowl. Add the Stork Bake and rub into the dry ingredients. Beat the eggs, milk and vanilla essence together and add to the flour mixture. Mix to form a dough.
TO FINISH
On a floured surface roll the dough into a 5 mm thick rectangle and spoon the cooled fruit filling over evenly. Sprinkle with a ¬little cinnamon. Roll up like a Swiss roll and cut into 2 cm thick slices. Arrange the slices in the dish. Stir the boiling ¬water, sugar and Stork Bake together until the sugar has dissolved and pour the syrup over the pastry slices. Bake for 45-50 minutes until brown. Serve with thick custard.
Serves 8.
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