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Slow cooker condensed milk and raspberry scrolls recipe
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
7-ingredient slow cooker scrolls, rivaling Nanna's classic recipe. Made with condensed milk and jam, served with custard for a moist, fluffy delight.
Ingredients:
  • 375g (2 1/2 cups) self-raising flour
  • 60g cold butter, chopped
  • 395g can sweetened condensed milk
  • 115g (1/3 cup) raspberry jam
  • 125g fresh or thawed frozen raspberries
  • Icing sugar, to dust
  • Vanilla custard, to serve
Instructions:
  • In a large bowl, combine the flour and butter using your fingertips until evenly mixed. Create a well in the center and pour the condensed milk into it. Stir with a flat-bladed knife until the mixture begins to come together.
  • Press the dough into a 20 x 30cm rectangle using your hands on a sheet of baking paper. Spread jam on the dough and sprinkle with raspberries. Roll up from one long side to enclose the raspberries.
  • Slice the log into 12 thick pieces, trimming off the ends first for a tidy look. Line a 5.5L slow cooker with a large piece of baking paper, letting it come up halfway on the sides. Place the slices in the slow cooker. Cover with a tea towel and the lid, folding the excess towel over the lid for a snug fit.
  • Cook on High for 1.5 to 1.75 hours until the scrolls are lightly golden and cooked through. Use the paper to transfer to a board, allow to cool slightly, dust with icing sugar, and serve with custard.

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