Caramel Pecan Swirls
4 cups SR flour.
1 cup cream.
1 cup tepid milk.
125g butter.
1 cup brown sugar.
1 tbsp. milk.
125g chopped pecan nuts.
Cinnamon glazed cherries.
Combine flour milk and cream to form soft dough.
Roll out dough into a rectangle 1.5cm thick on a floured board.
Cream butter and brown sugar and add the milk, then spread evenly on the dough.
Sprinkle with the pecan nuts, cinnamon and cherries.
Roll up the dough into a log and cut into pinwheels 3cm wide.
Starting in the centre of the pan, arrange pinwheels close together.
Place the lid on with the vent open and cook for 10 minutes on medium heat until lid is touch hot, then turn down to low for approximately 20 minutes.
When the top is set, turn over onto a plate and return to the pan for a further 10 minutes with the top down to brown the other side. Leave the lid off.
When cooked, break apart and serve with cream or custard.
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