Recipe

Serves:  12 people | Prep time:  15 minutes | Cooking time:  120 minutes

British | Vegetarian | Dessert

Ingredients

Dough

• 180ml Semi skimmed milk
• 1 x 7g Packet of dried yeast
• 1 x Large egg
• 55g Granulated sugar
• ½ tsp Salt
• 60g Salted butter
• 400g Plain flour

Filling

• 60g Salted butter – at room temperature
• 50g Sultanas
• 200g Prunes
• 120ml Toffee sauce
• 50ml Golden syrup
• 1 x tsp Vanilla essence

Icing

• 150g Icing sugar
• 1 x tsp Vanilla essence
• 30ml Semi skimmed milk

Method

1. Lightly butter the inside of your slow cooker. Then line the base and halfway up the sides with non-stick baking parchment.

Make the filling

1. Finely chop the prunes and sultanas. Put in a bowl and add the rest of the ingredients and mix well.

Make the dough

1. Heat the milk until lukewarm and pour into a bowl.
2. Sprinkle over the yeast and 5g sugar.
3. Leave for 5 mins until frothy.
4. Melt the butter.
5. Put the rest of the sugar, 300g flour, beaten egg, melted butter, salt and yeast mixture in a large bowl and using a hand-held mixer. Mix together until you get a sloppy batter. Then add the remaining flour a spoon at a time and keep mixing until you have a smooth dough.
6. Turn out on a floured surface and knead for a min – then let it rest for 10 minutes. Roll out to a rectangle about – 45x 30cm.
7. Spread the filling over the top.
8. Roll up tightly and cut into 12 slices.
9. Put in the base of the lined slow cooker – face side up.
10. Then place some paper towel right under the lid of the slow cooker – this will keep the condensation off the cooking rolls.
11. Cook on high for 2 hours.

Make the icing

1. Sieve the icing sugar together and mix in the milk and vanilla essence.
2. Drizzle over the buns and serve.