Condensed Milk & Raspberry Scrolls Recipe

Ingredients

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60 grams cold butter, chopped
395 grams can sweetened condensed milk
115 grams raspberry jam (1/3 cup)

125 grams raspberries, fresh or thawed
Icing sugar, to dust
Vanilla custard, to serve

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 by Step Method

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.