Ingredients
4 cups wholemeal Self Raising flour
4 cups white Self Raising flour
90 g firm margarine
2 cups low fat milk
4 large pears, peeled, cored and chopped small
300 g dates, chopped small
2 teaspoons ground cinnamon
2 tablespoons castor sugar mixed with a pinch of cinnamon

Method
Preheat oven to 190°C. Sift flours into a large bowl. Rub in margarine and mix well. Add milk and mix to make a soft dough. Cut dough into two halves. Roll out each dough on a floured surface to a long rectangle (12×30 cm). In a separate bowl, mix pears, dates and cinnamon together. Sprinkle fruit evenly onto the dough. Roll up lengthways sealing the edges with a little milk. Brush milk over the rolls. Cut each roll into 12 slices. Arrange cut side down and close together on a large greased oven tray. Sprinkle the cinnamon sugar over the top. Bake in oven for 30 minutes or until golden brown. Allow to cool, then separate the scrolls. Makes 24 scrolls.