Quick & Easy

Fig jam & raisin rolls

Perfect for school lunches or morning or afternoon tea, these fig jam and raisin rolls will not fail to satisfy. Spread them with a little butter and enjoy with your next cuppa.
fig jam & raisin rolls
20 Item
1H 10M



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.


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