Recipe

Orange pekoe fruit and nut rolls

Feb 29, 1976 1:00pm
  • 1 hr cooking
  • Serves 12
    • Print
    Print

Ingredients

Orange pekoe fruit and nut rolls
  • 1 1/4 cup (300ml) boiling water
  • 3 ceylon orange pekoe tea bags
  • 60 gram (2 ounces) butter
  • 1/2 cup (70g) finely chopped seeded dried dates
  • 1/2 cup (75g) raisins
  • 1/3 cup (75g) firmly packed light brown sugar
  • 1/3 cup (115g) honey
  • 1 egg
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1 teaspoon mixed spice
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/2 cup (55g) coarsely chopped walnuts

Method

Orange pekoe fruit and nut rolls
  • 1
    Adjust oven shelves to fit upright nut roll tins. Preheat oven to 180°C (160°C fan-forced). Butter two 8cm x 17cm (3-inch x 7-inch) nut roll tins, bases and lids; sprinkle with flour; shake away excess flour. Place bases on tins, place tins upright on oven tray.
  • 2
    Pour the water over tea bags in heatproof jug; stand 5 minutes. Discard tea bags. Transfer tea to large bowl; stir in chopped butter, dates, raisins, sugar and honey, stir until butter is melted. Cool.
  • 3
    Stir egg into fruit mixture, then sifted dry ingredients and nuts.
  • 4
    Divide mixture evenly between tins, replace lids. Bake nut rolls about 35 minutes. Stand rolls 5 minutes before turning onto wire rack to cool.

Notes

Stand nut rolls, upright in tins, on oven tray The tin needs to be coated thickly with melted butter so the roll won't stick to the inside of the tin. Don't use cooking-oil spray, as this doesn't give a good enough coating and the roll will stick and be hard to turn out. Serve nut roll slices with butter.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food