YOGHURT ROULADE WITH ROASTED PLUMS

SERVES: 6 TIME: 40 minutes

We've just finished harvesting for the year. We've made plum cider, plum relish, and done a lot of bottling. For this light dessert, I use the sweetest plums we grow (variety unknown!).

INGREDIENTS

3 whole eggs

3 tbsp caster sugar

1 tbsp honey

⅔ cup plain flour

1 tsp baking powder

1 tsp vanilla extract cream-yoghurt filling, see recipe at right roast plums, see recipe at right

METHOD

1 Preheat the oven to 180°C.

2 Whisk the eggs and sugar until light and fluffy. Use a metal spoon to gently fold in the sifted flour and baking powder, then fold in the honey and vanilla extract.

3 Pour the sponge mix into a greased, lined 20cm x 30cm sponge roll tin. Bake in the oven for 12 minutes, then turn out onto a wire rack immediately to cool.

4 When cool, carefully place on a board lined with baking paper. Spread the cream filling evenly over the sponge, leaving a gap of 2cm at one of the shorter ends. Using the baking paper, carefully roll the sponge towards that shorter end.

5 Dust with icing sugar. Carefully slice the roulade into equal pieces and serve with the roasted plums.