Overnight Apricot and Bran Rolls |
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Prep Time: 10 Minutes Cook Time: 1070 Minutes |
Ready In: 1080 Minutes Servings: 6 |
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This is not an individual roll but a type of sweet bread that is baked in a cylindrical tin (nut roll tins). Serve spread with butter. Makes 2 very moist, fibre rich cakes. An Australian Women's Weekly classic that's extremely easy. 2 Nut Roll tins are required. Keeping time is 3 days. Cooking time includes overnight standing. Australian measurements used. Ingredients:
1 1/4 cups all-bran cereal |
1 1/4 cups brown sugar, firmly packed |
1 1/4 cups milk (i use skim) |
1 cup chopped dried apricot |
2 tablespoons honey |
1 1/4 cups self raising flour |
Directions:
1. In a large bowl combine All Bran, sugar, milk, apricots and honey. Cover and stand overnight.
2. The next day, preheat oven to 180 deg Celsius. Grease 2 nut roll tins well.
3. Stir sifted flour into All Bran mixture, until combined. Do not over mix.
4. Spoon mixture evenly into the 2 prepared tins. Bake for about 1 hour. Stand rolls in tins, with lids on, for 10 minutes. Remove lids and cool on wire rack.
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