Overnight Apricot and Bran Rolls

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.

• Ready In: 18 hrs 10 mins
• 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

1. In a large bowl combine All Bran, sugar, milk, apricots and honey. Cover and stand overnight.
2. The next day, preheat oven to 180 deg Celsius. Grease 2 nut roll tins well.
3. Stir sifted flour into All Bran mixture, until combined. Do not over mix.
4. 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.