Rooibos Pumpkin Roll
Jaco Slabber
SYRUP
375 ml water
250 ml sugar
5 Rooibos tea bags
1 ml freshly ground nutmeg
DOUGH
250 g (460 ml) cake flour
10 ml baking powder
1 ml salt
125 g (135 ml) margarine
2 extra-large eggs
100 ml milk
apricot jam
250 ml cooked pumpkin, mashed
freshly ground nutmeg
Method
1. Preheat the oven to 180 ºC.
SYRUP
2. In a medium-sized saucepan, mix the syrup ingredients and bring to the boil, stirring, until the sugar is melted. Discard the tea bags, and pour the syrup into a rectangular ovenproof dish.
DOUGH
3. Sift the flour, baking powder and salt together in a large bowl. Cut the margarine into small cubes and rub into the flour. Add the eggs and milk, and mix well.
4. Turn the dough onto a floured surface, and roll out to a thickness of approximately 1 cm. Spread with the apricot jam and top with a layer of pumpkin pulp. Carefully roll into a roll and place it into the syrup in the dish. Dust with a sprinkling of nutmeg and bake for approximately 45 minutes.
Serves 4 to 6