How To - roll an arctic roll

Prepare a piece of greaseproof paper larger than the roll and lay it flat.

Grease the greaseproof paper with butter.

Sprinkle caster sugar and golden caster sugar over the greased paper.

Flip the warm sponge onto the greased greaseproof paper.

Peel back the original greaseproof paper from the sponge.

Roll the sponge while it's still warm, making sure to leave enough on each side.

Twist the ends of the rolled sponge to seal it and leave it to cool for about 20 minutes.

Unroll the sponge after it has cooled slightly, revealing the sugar crust.

Spread about half a jar of strawberry jam over the sponge using a normal bread knife.

Dollop chocolate and vanilla ice cream onto the sponge, leaving a 5 cm gap on each side.

Optionally, add dollops of jam and sprinkle crushed Maltesers over the ice cream.

Using the greaseproof paper, start rolling the sponge from the top end, sealing in the ice cream.

Smooth out the edges and fill in any gaps with the ice cream spoon.

Twist the ends of the roll to seal it and place it back in the freezer for about three hours.

Take the Arctic roll out of the freezer ten minutes before serving and slice it up.

Equipment Needed

Dietary

Allergens