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Overnight Apricot and Bran Rolls (Using Nut Roll Tins)

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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”
READY IN:
1hr 30mins
SERVES:
10
YIELD:
2 cake rolls
UNITS:
US

Ingredients Nutrition

  • 1 14 cups all-bran cereal (Kellogs brand or similar product)
  • 1 14 cups brown sugar, firmly packed to measure
  • 1 14 cups milk
  • 1 cup dried apricot, chopped
  • 2 tablespoons honey (8 teaspoons)
  • 1 14 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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