Sugar bought a cheap muffin recipe book a week or so back. I got stuck in and made these yummy Fruit and Nut Scrolls which were quickly devoured at a recent lunch.

Here’s the recipe:

  • 3 cups self-raising flour
  • 2 teaspoons caster sugar
  • 50g butter
  • 1.3 cups buttermilk

For the filling use:

  • 1/4 cup sultanas
  • 1/4 cup dried currants
  • 1/4 chopped dried apricots
  • 1/4 cup chopped seeded prunes
  • 1 medium apple, peeled, finely chopped
  • 2 tbspns flaked almonds
  • 2 tbspns grated orange rind
  • 2 tbspns orange juice
  • 1/3 teaspoon ground cloves
  • 2 teaspoons rum or brandy
  • 1/4 cup brown sugar

For the glaze use:

  • 2 tblspns apricot jam
  • 2 teaspoons water

For the icing use:

  • 1/3 cup icing sugar mixture
  • 1 teaspoon hot water

Fruit and Nut scrolls1. Sift flour and sugar into large bowl, rub in butter. Stir in enough buttermilk to mix to a soft sticky dough.

2. Turn dough onto floured surface, knead until smooth. Roll dough to 26cm x 36cm rectangle, spread with filling. Roll dough firmly from long side, like a Swiss Roll. Cut roll into 2cm slices. Place slices, cut side up, about 3cm apart onto greased oven trays.

3. Bake in very hot oven about 15 minutes. Brush with hot apricot glaze, drizzle with icing when cold.

Filling: combine all ingredients in a medium bowl and mix well.

Apricot Glaze: combine jam and water in small pan; simmer for few minutes or until glaze thickens slightly; strain.

Icing: combine icing sugar and water in small bowl, stir until smooth, pipe or drizzle over scrolls.


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