The new school year has commenced and it is hard to believe that Sarah is now in Year 12 and her final year of high school. It is our last year of parent meetings, school fees, school uniforms, homework and more. We are slowly getting back into our regular routine. The early starts are the worst!
One of our aims this year is to eat healthier. We still enjoy some treats in our lunch boxes each day so we are testing out some new, healthier recipes. This week we have baked Sultana and Fig Loaf. I love baking in nut roll tins. The round shape is easy to slice and freeze.
This loaf is moist and delicious. The addition of the fig jam adds a nice flavour and sweetness to the roll. It is lovely eaten plain, or spread with butter.
- 125g butter (1.1 sticks), softened
- ½ cup brown sugar
- 2 eggs
- 1½ cups self raising flour
- ⅓ cup fig jam
- 1 cup sultanas
- ½ cup milk
- Preheat the oven to 160° Celsius (or 320° F). Grease two nut roll tins.
- Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, making sure that the egg is well mixed before adding the next. Add in flour and milk and mix until combined. Stir through jam and sultanas. Spoon the mixture into the tins and put the lid on the tins. Stand the tins upright on a baking tray and bake in the oven for 50 minutes.
- Stand the rolls for 5 minutes before removing the ends and gently shaking the tins to remove the loaves. Place them on a wire rack to cool completely.
If you are searching for a nut roll tine, you can look on eBay or op shop for a vintage tine (mine are Willow brand). I have also seen some at Wheel and Barrow .
If you enjoyed this recipe, check out our recipes for Apricot Roll
and Date Roll .