Overnight Apricot and Bran Rolls

Name: Overnight Apricot and Bran Rolls
Prep time: 10 min
Cook time: 18 h
Total time: 18 h 10 min
Yield: 2 cakes
Ingredients: 1 1/4 cups all-bran cereal; 1 1/4 cups brown sugar, firmly packed; 1 1/4 cups milk (I use skim); 1 cup chopped dried apricot; 2 tablespoons honey; 1 1/4 cups self raising flour

Submitted by auntchelle

"This is not an individual roll but a type of sweet bread that is baked in a cylindrical tin (nut roll tins). Serve spread with butter. Makes 2 very moist, fibre rich cakes. An Australian Women's Weekly classic that's extremely easy. 2 Nut Roll tins are required. Keeping time is 3 days. Cooking time includes overnight standing. Australian measurements used."

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Ready In:: 18hrs 10mins
Ingredients:: 6
Yields:: 2 cakes

ingredients

1 ¹⁄₄ cups all-bran cereal
1 ¹⁄₄ cups brown sugar, firmly packed
1 ¹⁄₄ cups milk (I use skim)
1 cup chopped dried apricot
2 tablespoons honey
1 ¹⁄₄ cups self raising flour

directions

In a large bowl combine All Bran, sugar, milk, apricots and honey. Cover and stand overnight.
The next day, preheat oven to 180 deg Celsius. Grease 2 nut roll tins well.
Stir sifted flour into All Bran mixture, until combined. Do not over mix.
Spoon mixture evenly into the 2 prepared tins. Bake for about 1 hour. Stand rolls in tins, with lids on, for 10 minutes. Remove lids and cool on wire rack.