Sticky Berry Scrolls (aka ugly buns)

I felt like baking today, it's still raining and I am really beginning to run out of things to do. I made these up on a whim, but they sure are delicious, you've got flaky doughy parts, gooey fruity parts, and yummy sticky parts, all of which get the thumbs up in my book.
These are kind of like a cross between a sticky bun (they're really very sticky) and a fruit scone. Try them, seriously.


For the buns;


Self Raising Flour - 1.5 cups
Dairy free margarine - 2 tbsp softened(I use nuttelex)
Cinnamon - 1 tbsp
Soy Milk - 1/2 cup


Place you flour in a bowl and rub through your margarine pinching with your fingers until the mixture looks like fine bread crumbs.
Add cinnamon and then milk and combine to form a soft dough.
Dough should be soft but not overly sticky, if too sticky add more flour.
Knead for a minute or two and leave somewhere cool until ready to use.


For the filling;


Mixed Berries - 1.5 cups (I used a frozen mix of blueberries, raspberries and blackberries
Caster Sugar - 1/2 cup
Dairy free margarine - 1 tbsp
Golden Syrup - 1 tbsp


I used golden syrup because I didn't have any brown sugar, if you do use it instead of caster and leave out the syrup.


Melt butter in a small saucepan, add sugar, berries and syrup and mix until sugar begins to melt and the mixture becomes thick and sticky (should only take 1-2 minutes) remove from heat and set aside.


Bring it all together;


Preheat your oven to 180 degrees celsius and grease a muffin tin (I used a large texas tin and made 6, if you only have a smaller tin cut your portions smaller to make more)
Flour a clean surface and roll out your dough into a rough rectangle shape at least 30cm long and 15 cm wide.
Spread your berry mix over the dough leaving a good gap near the edges.
Roll up the dough so you get a long roll, don't worry if some mix spills out.
Slice the roll into portions to fit your muffin tray. Scoop up any berries that fall out and put them on the top of your scrolls.
Cook in middle of oven for 15-18 minutes until scrolls are golden and sauce is bubbling. I recommend putting a lipped tray underneath you muffin tray as the sauce is prone to bubbling over.
Let the scrolls rest in the tin for 5 minutes then remove. Flip them when you remove them from the tray so that the flat berry soaked side is on the top. Scoop out any remaining sauce and berries from the tin and drizzle over your scrolls.
They're not that pretty but they sure do taste good! Also they are this fantastic rich purple colour, not enough foods are purple in my opinion. Enjoy Xx

Serve warm and sticky!

Ok so they're not that ugly...