Today I set out to make some Chelsea Buns. about half way through I realised I has the wrong recipe and what I was making were Fruit and Nut Scrolls. Pretty similar really, but I don’t get the fun part of smishing them all into a cake tin.
Being a Women’s Weekly recipe, it was pretty hard to ruin, which is useful because I changed most of the ingredients.
Aside: I substituted apricot jam for Rosella Jam. Up until a month ago I though one could only buy Rosella Jam at a church fete. However, when doing some Christmas shopping I was very excited to stumble upon a jar in Oxfam, and have been very anxious to bake something with it. Oxfam’s is smoother than something a god-fearing granny might make, more gelatine and processing I imagine, but the flavour is satisfying.
I would describe the result of this recipe as damper with stuff in it. This is really quite perfect as I was supposed to be camping today, and would probably be eating damper if Queensland wasn’t such pluvial state.
This recipe also has cloves in it which is a spice I have a particular weakness for (though Paprika is still number one). I added in some Cinnamon, as my instincts feel cloves and cinnamon get lonely without each other.
Here’s a picture:
Fruit and Nut Scrolls:
Dough: 3 cups SR Flour, 2 tsp castor sugar, 50g butter rubbed in, 1 1/3 milk, kneaded and rolled out to 26 x 36 cm rectangle.
Filling: 1/2 cup currants, 1/2 cup sultanas; 2 tbs slivered almonds, 1/3 tsp cloves, 1/2 tsp cinnamon, 2 tsp rum, 1/4 cup brown sugar
Sprinkle filling across dough and roll firmly. Chop into 2cm medallions and bake in hot oven for 10-15 minutes until golden brown.
Glaze: Heat 2 tbs Rosella jam with 2 tsps water. Brush onto scrolls as soon as removed from oven.