Baking with a nut roll tin can be tricky, but this old-fashioned Australian favourite produces wonderful results every time. Be inspired by the Women’s Weekly‘s date and pecan roll, or switch things up with our delicious pumpkin and corn version.
Our six essential tips for baking with a nut roll tin.
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Date and walnut roll
Perfect for afternoon tea – or just any time really!
Pumpkin and corn roll
The tin needs to be coated thickly with melted butter so the roll won’t stick to the inside of the tin. Don’t use cooking-oil spray, as this doesn’t give a good enough coating and the roll will stick and be hard to turn out. If you can’t find nut roll tins, this mixture can be […]
Banana bran rolls
We used 3 bananas in this recipe. When baking with a nut roll tin, place it upright in the oven. Nut roll tins are available at selected stores. If unavailable, use a loaf tin instead. These rolls will keep for about three days. Note
Fig jam & raisin rolls
Perfect for school lunches or morning or afternoon tea, these fig jam and raisin rolls will not fail to satisfy. Spread them with a little butter and enjoy with your next cuppa.
Date and pecan roll
Tall 850ml (8cm x 17cm) (3-inch x 6¾-inch) fruit juice cans make good nut roll tins. Use a can opener that cuts just below the rims to cut one end from the can. Wash and dry the can thoroughly before greasing well. Use a double-thickness of foil to cover the top of the can and […]
Orange pekoe fruit and nut rolls
Stand nut rolls, upright in tins, on oven tray The tin needs to be coated thickly with melted butter so the roll won’t stick to the inside of the tin. Don’t use cooking-oil spray, as this doesn’t give a good enough coating and the roll will stick and be hard to turn out. Serve nut […]
Overnight apricot and bran rolls
Keeping time: 3 days. Note
