1 package (175g SHIRRIFF Butterscotch cooked pudding and pie filling mix.)
½ cup 125 ml brown sugar
½ cup 125 ml melted butter or margarine
2 tbsp 30 ml milk
In a medium bowl (mix together all of the above ingredients. Set aside until the dough is prepared.)
Dough-
2 cups 500 ml SHIRRIFF Teabisk
½ cup 125 ml Milk
Preheat oven to 350F. Grease an 8X8 inch baking pan.
In a medium bowl mix together the Teabisk and the milk with a fork to make a soft, slightly sticky dough. Turn onto a slightly floured surface and knead gently 8 ? 10 times. Roll out to approximately 9 X 12 inches. Spread filling evenly over dough. Starting at closest end, roll dough jellyroll style. Seal end with water. Cut roll into 9 X 1-inch pieces. Place pieces flat side down in the prepared baking pan. Bake for 35 ? 40 minutes. Remove from oven and let set for 5 minutes. Turn out onto plate while still warm. Best served warm.