About this recipe:This is my mum’s recipe. She used to make them every Sunday for our afternoon tea when I was a child. These days I make it with a dough hook and it is so easy. It smells and taste absolutely delicious, especially with the apricot jam. I make it when friends come round for tea, garden parties and children's picnics.
Place the flour, salt, butter, caster sugar and egg in a food processor with a dough hook attachment. Add in the warm milk yeast mixture and turn the processor on for 2 minutes until the flour mixture forms into a soft dough.
Turn the dough out into a bowl, cover and leave in a warm until the dough doubles in size, about 30 minutes.
Meanwhile, prepare the filling by heating butter, brown sugar, spice, fruits, apricots and water in a pan. Stir until the sugar and butter are melted.
Roll out the dough into a 15x30cm rectangle. Spread with apricot jam and then cover with the fruit filling mixture.
Roll up the dough like a Swiss roll. Cut into 3cm slices. Arrange the slices in an 18cm cake tin. Cover and leave to rise in a warm place for 15 to 20 minutes.
Preheat the oven to 230 C / Gas 8.
Bake until golden, about 20 minutes.
Leave to cool. Drizzle with icing and serve. (See picture)
Do NOT bake at 230deg for 20mins....mine got burnt on top n sides!
I m so so sad....was so looking fwd to eating this...
Suggest to use 200 deg for 20mins to monitor or 230deg for 16-17mins...
The filling is oso too wet n oozing out fr both ends when I started rolling up like a swiss roll. Mayb use slightly less butter (I used margarine).
I had to scoop up the syrupy mess fr the pastry mat I was using to roll the dough n spoon it bac into the dough aft arranging on the cake tin. - 13 Oct 2014