I must admit that my nut roll tins have been in the back of the baking cupboard for quite a while. I enjoyed baking the Date Roll recently, so baked Apricot Rolls over the weekend. Rolls are always moist and they slice up well. Spread with some butter, they are delicious in a lunch box or picnic basket.
When I made the date rolls, I had a number of emails and enquiries about the tins. My tins are Willow brand and I bought them many years ago. However you should be able to find nut roll tins at good baking stores or search for Nut Roll Tins online. I spotted some on the Wheel and Barrow website.
When making Nut Rolls it is best to fill the tins only about halfway. Cook them standing upright with the lid on each end. Once they are cooked, gently remove the lid at the top to test. It f it is cooked, pop the lid back on and leave the cake to rest for approximately 10 minutes. They will then be easier to remove from the tins and you can leave them to cool on a wire rack.
Apricot rolls are so delicious . The dried apricots are firstly chopped and then soaked in hot water so that they plump up.
2/3 cup chopped dried apricots
125 g (1/2 cup) butter
3/4 cup castor (superfine) sugar
3/4 cup plain (all purpose) flour
1 cup self raising flour
1/3 cup milk
Cover apricots with hot water, stand 30 minutes. Drain well.
Grease 2 nut roll tines. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in half the sifted flours with half the milk. Then stir in remaining flours and milk. Stir in apricots. Spoon mixture evenly into tow prepared tins. Bake in moderate oven (175 deg C, 350 deg F)for approximately 1 hour. Stand rolls with lids on for 10 minutes. Remove lids and turn onto wire rack to cool.
Serve sliced with butter.