Christmas pudding scroll

Method

• 1
  Grease and line a 30cm x 25cm baking pan.
• 2
  Combine flour, sugar and yeast in a large bowl. Mix together milk, butter and egg. Pour over dry ingredients and mix to combine.
• 3
  Turn onto a lightly floured surface and knead for 5-10 mins, or until dough is smooth and elastic. Place dough into a lightly oiled bowl, cover with a clean tea towel and set aside in a warm place for 30 mins, to prove, until doubled in size.
• 4
  Punch down dough, remove from bowl and knead lightly. Press or roll dough to 35cm x 30cm rectangle. Spread fruit mince all over dough. Starting at a short end, roll up dough to enclose filling. Cut into 2cm slices. Place, cut sides up, in prepared pan. Cover with tea towel. Set aside in a warm place, to prove, for 30 mins.
• 5
  Preheat oven to 200C or 180C fan. Brush scrolls lightly with extra milk and scatter over almonds. Bake for 20-25 mins, until scrolls sound hollow when tapped.
• 6
  Heat jam in microwave on HIGH (100 per cent power) for 20 secs, or until smooth. While scrolls are still warm, brush jam over top to glaze. Serve warm, or at room temperature.