Retro arctic roll

Ingredients For the sponge:

3 large free-range eggs 100 g golden caster sugar, plus extra for sprinkling 75 g plain flour a few kno s of utter, for greasing 1 heaped teaspoon cocoa powder For the filling: ! x 500 "l tu s of good-#ualit$ ice crea", %anilla and chocolate 300 g good-#ualit$ straw err$ or rasp err$ &a" 1 'runchie or (i"e ar or a ag of )altesers, ashed up *o ser%e: !00 g fresh erries &uice of + a le"on ,ptional: edi le flowers

)ethod In the -0s and 70s, ha%ing a fro.en dessert $ou could ser%e at a "o"ent/s notice was the posh thing to do0 *he si"ple ut glorious arctic roll started popping up e%er$where, fro" restaurants to school and hospital "enus0 1%entuall$ it eca"e seen as so"ething a it naff and tack$, ut I think s"earing a ho"e-"ade sponge with #ualit$ &a", good ice crea" and a little ashed-up hone$co" is eas$, fun, and &ust a it sill$0 Roll it up, free.e it for a few hours, and $ou/ll get sweet and sour, crunch and softness, all in one "outhful0 2ea%en0

3reheat the o%en to 1405'63505F6gas 70 )o%e the ice crea" to the fridge so it starts to soften0 'rack the eggs into a "ixing owl, add the sugar, and whisk until pale, fluff$ and at least

dou led in si.e0 8ou can do this with an electric "ixer, or $ hand if $ou/%e got the "uscle0 ,nce it/s looking good, sift in the flour and slowl$ fold it through with a spatula0 9rease a aking tra$ :roughl$ !- x 3-c"; with utter, then line it with greaseproof paper and grease that too0 <poon half $our sponge atter on to the tra$, lo ing it a out in different places, then sift the cocoa powder into the re"aining atter and fold it in0

<poon the chocolate$ sponge into the gaps on the tra$, and use the spoon to drag it through the white sponge in <-shapes and circles until it looks eautiful and "ar led0 )ake sure there are no gaps0 3lace the tra$ on the "iddle shelf of the o%en and ake for 1! to 15 "inutes, or until cooked through0

9rease another large sheet of greaseproof paper with utter and sprinkle o%er a few good pinches of sugar0 *ake the sponge out of the o%en and confidentl$ flip it o%er on to the paper0 3eel and discard the top piece of paper, then, while the sponge is still war" and flexi le, loosel$ roll it up into a long sausage, including the paper, and lea%e it to cool for around !0 "inutes0

,nce cooled, gentl$ unroll the sponge and spread o%er half of the &a"0 *ake ig dessert spoons of $our soft ice crea" and rando"l$ distri ute the" o%er the sponge, lea%ing the last 5 or -c" at one end free of filling so that it creates a seal when $ou roll it up0 3ut whate%er $ou don/t use ack in the free.er0 (ollop o%er teaspoons of the re"aining &a", then sprinkle $our ashed-up chocolate ar all o%er0 =se a spatula to s"ear e%er$thing into a fairl$ s"ooth dense la$er0

'onfidentl$, start rolling the sponge up again, "aking sure there/s no paper inside it0 If the filling starts to slip out, &ust push it ack in0 *wisting the ends and s#uee.ing it into a long, fairl$ e%en ice-crea" sausage0 3op it into the free.er for 3 hours, and take it out around 5 to 10 "inutes efore $ou want to use it so it

thaws enough to slice0 =nwrap $our arctic roll, take a slice out of each end to expose the fro.en insides, and ser%e with fresh su""er fruits tossed in le"on &uice and a pinch of sugar, or an$ edi le flowers if $ou ha%e the"0