Overnight Apricot and Bran Rolls (Using Nut Roll Tins)

Another recipe from an old Womens Weekly cookbook to use with 2 nut roll tins. Prep time does not include overnight standing

• Ready In: 1 hr 30 mins
• Serves: 10
• Yields: 2 cake rolls

Ingredients

• 1 1⁄4 cups  all-bran cereal (Kellogs brand or similar product)
• 1 1⁄4 cups brown sugar, firmly packed to measure
• 1 1⁄4 cups milk
• 1  cup  dried apricot, chopped
• 2  tablespoons honey (8 teaspoons)
• 1 1⁄4 cups self-raising flour

Directions

1. Combine the All Bran cereal, sugar, milk, chopped dried apricots and honey in a large bowl. Cover and stand overnight.
2. Grease 2 nut roll tins and preheat oven to 190°C.
3. Stir sifted flour into the All Bran mixture.
4. Spoon mixture into the prepared tins.
5. Bake upright in the oven for 1 hour.
6. Stand rolls in tins for a further 10 minutes with the lids kept on.
7. Remove the lids carefully and turn onto a wire rack to cool.
8. Serve sliced into rounds with butter.