Try your hand at this decadent treat recipe for pecan and apple ring covered in caramel and nuts
500 ml self-raising flour
30 g butter
250 ml milk
80 ml firmly packed
1 x 410 g can pie apples
pinch ground nutmeg
2.5 ml ground cinnamon
60 ml chopped pecan nuts
60 ml cream
20 g butter
125 ml firmly packed
Grease a deep 22 cm round cake tin. Sift flour into a medium-sized bowl.
Rub in butter. Stir in enough milk to mix to a soft sticky dough.
Turn dough onto a floured surface; knead until smooth and elastic. Roll out dough onto floured baking paper about 21 cm long.Sprinkle dough with sugar; spread with apples and spices to within 3 cm of the long edge. Using paper as a guide, roll dough up like a Swiss roll.
Use a floured, serrated knife to cut roll into 12 slices. Place 11 slices upright around edge of pan. Place remaining slice in the centre. Bake in a moderately hot oven for 25 min. Stand for a few minutes before turning onto wire rack to cool.
Brush evenly with caramel and sprinkle with nuts.
Combine ingredients in a small saucepan. Stir constantly over low heat, without boiling, until sugar dissolves.
Simmer uncovered for 3 min or until mixture is slightly thickened.