Caramel and Walnut Scroll Loaf

Ingredients (serves 8)

• 3/4 cup chopped walnuts
• 1 tablespoon brown sugar
• 1 teaspoon mixed spice
• 2 1/2 cups self-raising flour
• 2 tablespoons caster sugar
• 1 cup pure cream
• 1/2 cup milk
• Milk, for brushing

• Caramel sauce

• 25g butter
• 1/3 cup firmly packed brown sugar
• 1/3 cup pure cream
• 1/4 teaspoon mixed spice

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 10cm x 21cm loaf pan. Line with baking paper, allowing a 2cm overhang at long ends.
2. Combine walnuts, brown sugar and mixed spice in a bowl. Reserve 2 tablespoons walnut mixture.
3. Place flour and caster sugar in a bowl. Stir to combine. Make a well in the centre. Add cream and milk. Using a flat-bladed knife, stir until a soft dough forms. Place on a lightly floured surface. Knead gently until dough is just smooth.
4. Roll dough out between 2 sheets of baking paper to form 20cm x 35cm rectangle. Brush with a little milk. Sprinkle walnut mixture over rectangle, leaving a 1cm-wide border at 1 short side. Starting at opposite side to border, roll up like a Swiss roll. Place in prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.
5. Make sauce: Place butter, sugar, cream and mixed spice in a saucepan over low heat. Cook, stirring, for 5 minutes or until smooth. Bring to the boil. Remove from heat. Set aside for 3 minutes to thicken slightly. Drizzle loaf with caramel sauce. Sprinkle with reserved walnut mixture. Set aside to cool. Serve.