Overnight Apricot and Bran Rolls (Using Nut Roll Tins) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Another recipe from an old Womens Weekly cookbook to use with 2 nut roll tins. Prep time does not include overnight standing Ingredients:
1 1/4 cups all-bran cereal (kellogs brand or similar product) |
1 1/4 cups brown sugar, firmly packed to measure |
1 1/4 cups milk |
1 cup dried apricot, chopped |
2 tablespoons honey (8 teaspoons) |
1 1/4 cups self-raising flour |
Directions:
1. Combine the All Bran cereal, sugar, milk, chopped dried apricots and honey in a large bowl. Cover and stand overnight.
2. Grease 2 nut roll tins and preheat oven to 190°C.
3. Stir sifted flour into the All Bran mixture.
4. Spoon mixture into the prepared tins.
5. Bake upright in the oven for 1 hour.
6. Stand rolls in tins for a further 10 minutes with the lids kept on.
7. Remove the lids carefully and turn onto a wire rack to cool.
8. Serve sliced into rounds with butter.
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