Steamed Fruit & Nut Bake-a-long
Grabbing the Christmas bug off Rose and her Christmas Cake bake-a-long....I am planning on making my Steamed Fruit n Nut Rolls soon....and thought others might like to make them too.....This is a lovely old skill that I learn't from watching my Nan....Steamed puddings are easy to prepare and not nearly as hard as you may think.....Anyone can join in at any time; as soon as they gather their tins, a mesh trivet and the ingredients.
These are lovely to have on hand, in the freezer for when visiting friends or family....especially leading up to Christmas, if visitors arrive you can pull one out to defrost, while you are chatting and catching up. My Nan made these rolls for over 50 years for the Red Cross fundraising stalls. There are no eggs and no butter, plus they are an excellent source of fibre so try not to eat the whole roll.
Depending on the season and the climate I recommend to either.......
SERVE SLICED COLD WITH BUTTER OR MARGERINE or
SERVE SLICED HOT WITH CREAM, ICECREAM OR CUSTARD
For a pdf version of the recipe and the labels head over to the DTE forum...(the fourth paragraph).....
Once you open the Labels pdf....
You can copy and paste the labels over to a Word document...which will enable you to adjust the ingredients list to suit the fruits and nuts you use.
This triple recipe fills the 8 tins nicely...reaching right to the top of the tin...that’s why you have to spray the foil lid. While I have everything out...I sometimes make two triple batches...so for my efforts, I end up with 16 rolls in the freezer. A great accomplishment for the day!
I use 8 tins...because that is what fits in my boiler...My Nan had a larger boiler...which held 9 tins...hence dividing the three mixtures equally....the ones I use are 850mls...you can get them from Berri Apricot Nectar...or Goulburn Valley Pear Juice....or Golden Circle Pineapple Juice...these are the cans I know anyway....the third photo is the cans my Nan used to use....the old steel beer cans.
|Make a mesh trivet to suit the inside base of your boiler.|
Once the tins are clean and dry, store them in a sealed bag.
|A set of my Nan's old steel beer cans|
that she used to make these rolls.
You could also check the sizes in other foods...You also need a sturdy mesh plate or cake rack for the tins to sit on in the base of the boiler.
Allow the rolls to cool fully then wrap them in plastic wrap, adding the label between two layers of the wrap..... place a ribbon around them, before storing in the freezer. Hand them out towards Christmas for your family and friends to enjoy.
Its handy to know you always have something on hand for unexpected visitors...they defrost rather quickly....or if a neighbour is having a hectic time for whatever reason, you could always give them one to say your thinking of them..
STEAMED FRUIT & NUT ROLLS - THE RECIPE
I always triple the recipe. In 3 separate bowls prepare each recipe. Three batches fill all the tins in the boiler. I have to divide the triple recipe into 8 tins not 9 because of the size of my boiler.
1. In 3 separate bowls put………..
2 cups all bran (home brand is fine)
Soak in 2 cups milk
2 dessert spoons golden syrup.
Soak for at least 2 hours or overnight
2. While the mixture is soaking I then prepare the other ingredients for later use….
Into 3 separate medium freezer bags just to save washing more dishes…….
Add and mix the following into each freezer bag…….
1 cup sugar
2 cups plain flour
2 level tspns bi carb soda
1 tspn mixed spice
2 cups of chopped, dried fruit and/or nuts of your choice. chopped).
1 tspn ground ginger
I love using apricots, dried apple, dates, cranberries, sultanas, macadamia nuts, walnuts, almonds. I don’t recommend dried banana chips. I also inspect and remove any dried stems left on the sultanas and raisins. Really, you can use whatever you have on hand.
3. Now take one dry mix and add it to one soaked mix and mix until all is combined.
Spray the tins and the foil lid.
Divide the mixture into the 3 tins
4. Repeat step 3 until all 3 mixtures are used and placed in tins.
5. Cover with double foil and string. I tie string around the top of the tin then across the top to create a handle for removing them from the hot boiler later.
6. Cook in boiler using enough water to half cover the tins. Cover and boil slowly for 1 ½ hours. When cooked take out of boiler and remove cake from tin, place on another rack to cool. Cut into slices and enjoy.
So! Who would like to join me in making these lovely steamed rolls?