COOKING FOR 1968 Nut Roll Dessert
CELIA TIMMS)
(By
This recipe for Nut 801 l is perhaps a different way of using dried fruits and nuts in a very nice pudding which is eaten warm, rather than hot, with cream. To serve six you need: i lb butter 2j cups flour 1 tablespoon sugar i cup cream or evaporated milk 1 egg yolk Salt i lb shelled walnuts 4 oz seeded raisins 1 tablespoon sugar 1 tablespoon cinnamon Nutmeg Cloves Milk
Method: Sift the flour, sugar and a pinch of salt. Bub in the butter. Beat egg yolk with cream and mix into flour to form a soft dough. 801 l in waxed paper and chill for half an hour. Chop walnuts until medium fine. Chop raisins and mix with sugar, cinnamon and a pinch of nutmeg and cloves. Place these in refrigerator to chill.
801 l out dough, spread with fruit and nut mixture and roll like a swiss roll. Bake in a buttered tin in moderate oven (350) for about 45 minutes.
Slice to serve when cooled.
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Bibliographic details
Press, Volume CVIII, Issue 31772, 31 August 1968, Page 2
Word Count
179COOKING FOR 1968 Nut Roll Dessert Press, Volume CVIII, Issue 31772, 31 August 1968, Page 2
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