Condensed Milk & Raspberry Scrolls

12
Servings
20m
Prep Time
105m
Cook Time
2h 5m
Ready In


"From our Sunday newspaper The Sunday Times. NOTE full recipe title is Slow-Cooker Condensed Milk & Raspberry Scrolls. NOTE serving size is yields 12 rolls which could be 4 to 6 serves for a dessert."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (53 g)
  • Calories 66.3
  • Total Fat - 5.2 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 14.4 mg
  • Sodium - 71.1 mg
  • Total Carbohydrate - 3.9 g
  • Dietary Fiber - 0.3 g
  • Sugars - 3.3 g
  • Protein - 1.3 g
  • Calcium - 47.9 mg
  • Iron - 0.1 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0 mg

Step 1

Place the flour and butter in a large bowl and use your fingertips to rub the butter into the flour until evenly combined and then make a well in the centre and pour the condensed milk into the centre and use a flat-bladed knife to stir until the mixture starts to come together.

Step 2

Use your hands to press the dough into a rectangle and roll out on a sheet of baking paper to about 20 x 30cm and then spread the dough with the jam and scatter over the raspberries.

Step 3

Starting from a long side, roll up to enclose the raspberries and then cut the log into 12 thick slices (trim off the ends first, to neaten, if you like).

Step 4

Line a 5.5 litre slow cooker with a large sheet of baking paper, allowing it to come about halfway up the side.

Step 5

Arrange the scrolls over the base of the slow cooker and lay a tea towel over the top, then put on the lid and fold the overhanging tea towel up so it sits on the lid, not hanging down the side of the slow cooker.

Step 6

Cook on High for 1 hour 30 minutes to 1 hour 45 minutes or until the scrolls are lightly golden and cooked through and use the paper to transfer to a board and set aside to cool slightly.

Step 7

Dust with icing sugar and serve with custard.

Tips & Variations


No special items needed.

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