Chocolate raspberry roly poly

Preheat oven to 180C.

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.

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.

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.

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.

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