Raspberry ripple arctic roll

Recreate this classic dessert from your childhood.

SERVES 10 PREP 45min, plus softening, cooling and freezing COOK about 25min

• 500g (1lb 2oz) raspberries

• 175g (6oz) caster sugar, plus extra to dust

• 900ml (1½ pint) vanilla ice cream, softened in the fridge for 15-20min

• 3 large eggs

• 125g (4oz) self-raising flour

1 Put raspberries, 50g (2oz) caster sugar and 5tbsp water into a pan and simmer, stirring often, for 5-8min until pulpy. Strain through a sieve into a clean pan (discard seeds). Simmer again, stirring often, for about 5min or until thickened and the sauce coats the back of a spoon. Set aside to cool.

2 Scoop ice cream into a large bowl and ripple through 3tbsp of the cooled raspberry sauce (don’t overmix). Spoon on to a large piece of clingfilm and shape into an even sausage about

33 x 5cm (13 x 2in) using the sides of the clingfilm to help mould it. Wrap well in the clingfilm and freeze until solid.

3 Preheat oven to 180°C (160°C fan) mark 4. Line a 33 x 23cm (13 x 9in)

Swiss roll tin with baking parchment. In a large bowl, whisk remaining sugar and eggs with an electric whisk until thick and fluffy, about 10min. Sift over flour and fold in – take care not to knock out too much air. Scrape into prepared tin, gently smooth surface. Bake for 10-12min until just firm and lightly golden.

4 Place a piece of parchment paper, larger than the sponge, on a work surface; dust with caster sugar. Invert sponge on to the paper, remove tin and peel away lining paper. Cover with a damp, clean tea towel; leave to cool.

5 Once sponge is cool, remove tea towel and spread over 10tbsp raspberry sauce. Unwrap the ice cream and position along one of the long edges of the sponge. Using the baking parchment to help, roll the sponge around the ice cream. Wrap roll

(without paper) tightly in clingfilm, then return to the freezer until solid.

6 To serve, soften at room temperature for 10-15min before cutting into slices. Serve with remaining raspberry sauce. PER SERVING: CALS 285; FAT 11G; SAT FAT 6G; CARBS 38G