1.Position oven racks to fit standing nut roll tins. Preheat oven to 180°C (160°C fan forced). Grease two 8cm x 19cm (3-inch x 8-inch) nut roll tins, line bases with baking paper. Place tins upright on an oven tray.
2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time (mixture may curdle). Transfer mixture to a medium bowl. Stir in flour, jam, raisins and milk, in two batches. Spoon mixture into tins, top with lids.
3.Bake rolls about 50 minutes. Stand rolls 5 minutes, before removing ends (top and bottom), shake tins gently to release fruit rolls onto a wire rack to cool.
There are several different sizes and types of nut roll tins available. As a guide, the tins should be filled just a little over halfway.Note