Melted unsalted butter, for greasing
535g packet classic scone mix
1/3 cup apricot jam
2 Granny Smith apples (320g), peeled, cored, cut into 1½ cm pieces
2 teaspoons cinnamon sugar
Warmed vanilla custard, to serve
½ cup caster sugar
2 tablespoons honey
50g unsalted butter, chopped
Grease a large, non-stick roasting pan with butter.
Prepare scone mix according to packet directions. Turn dough onto a lightly floured bench. Gently knead until smooth.
Roll out to a 25cm x 35cm rectangle. Spread jam over dough, leaving a 3cm border around edges. Scatter apple over jam. Sprinkle with cinnamon sugar.
Starting from one long side, roll up dough to enclose filling. Gently press and tuck both ends under roll. Place, seam-side down, in prepared pan.
To make syrup, place all ingredients in a large heatproof jug. Add 1½ cups boiling water. Stir until butter is melted.
Slowly pour syrup over the back of large metal spoon to cover roll.
Cook in a moderate oven (180C), removing pan twice during cooking to spoon syrup over roll, for about 30 to 35 minutes, or until golden brown. Remove. Stand in pan for 10 minutes.
Cut roly poly into thick slices. Serve with syrup from pan and warm custard.
TIP! Make sure you use the correct amount of apples or the dough will be difficult to roll. This dessert is best made on the day of serving. Apricot jam can be replaced with any flavour.