Ingredients Jump to Instructions ↓

  1. 2 cups self-raising flour, plus extra to dust

  2. 4 tablespoons baking cocoa

  3. 2/3 cup caster sugar, plus

  4. 1/2 cup extra

  5. 1 egg, beaten

  6. 100-125ml skim milk

  7. Raspberry jam, to spread

  8. 1 punnet fresh raspberries (or 250g frozen raspberries, thawed)

  9. 300ml low-fat custard

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C.

  2. Sift flour and 2 tablespoons of the cocoa into a bowl, add 2/3 cup of caster sugar and stir. Make a well in the centre and add egg, stirring, then gradually add milk, stirring, until mixture forms a smooth dough.

  3. Turn onto a sheet of baking paper, cover with another sheet of baking paper and roll out to a thin rectangle. The rectangle should be 35-40cm long and just a little shorter in width.

  4. Spread jam over the top of dough. Drain berries if necessary and arrange over jam (squash into the jam a little), leaving a 5cm strip down one of the long sides uncovered. Starting from the long edge that is covered with berries, roll up to form a Swiss roll.

  5. Transfer to a rectangular cake pan. Combine remaining 2 tablespoons of cocoa and extra ½ cup of caster sugar with 1 ¼ cups boiling water, pour over roll.

  6. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean. Serve with custard.


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