Thursday, 27 February 2014

Jamie Oliver's Retro Arctic Roll

Boy do I have a treat for you today. This has got to be a recipe we all need to have a go at making. I certainly will be!!!

Retro arctic roll
With bashed up crunchy honeycomb

jamie oliver arctic roll
Drooling yet?!

We can all remember tucking into a slice of arctic roll when we were younger but sadly this pudding was deemed as something tacky to give guests. Slowly it disappeared from the supermarket shelves and I missed it! Thankfully it has made a comeback and has returned to the freezer aisles.

However if I was entertaining guests, I don't think I would whip out the shop bought arctic roll so I am overjoyed to see Jamie Oliver's take on this fab classic which will be a wonderful treat to share with others.

Here's what you will need to make this delicious treat:


For the sponge:

75 g plain flour 
3 large eggs
100g golden caster sugar, and a little extra for sprinkling
a few knobs of butter, for greasing
1 heaped teaspoon of cocoa powder

For the filling:

2 x 500 ml tubs of good-quality ice cream, vanilla and chocolate
300g good-quality strawberry or raspberry jam
1 Crunchie or Dime bar or a regular bag of Maltesers, bashed up (think I may try adding more than one Crunchie, the more the better!)

To serve:

200g fresh berries
juice of ½ a lemon


1. Preheat the oven to 180°C/350°F/gas 4. 

2. Get the ice cream out of the freezer and put ino the fridge so it starts to soften. 

3. Place the eggs into a mixing bowl, along with the sugar and whisk until pale, fluffy and doubled in size. It's best to do this with an electric mixer. 

4. Now sift in the flour and fold gently with a spatula. 

5. Grease a baking tray (roughly 26 x 36cm) with some butter and line it with greaseproof paper and grease that too. 

6. Spoon half your sponge mixture on to the tray by placing blobs about in different places. 

7. Sift the cocoa powder into the remaining batter and slowly fold it in.

8. Spoon the chocolatey sponge into the gaps on the tray, and use the spoon to drag it through the white sponge in S-shapes and circles until you achieve a marbled effect. You cannot leave any gaps on the tray. 

9. Pop the tray onto the middle shelf of the oven and bake for 12 to 15 minutes, or until cooked through.

10. Now you have got to grease another large sheet of greaseproof paper with butter then sprinkle over a few generous pinches of sugar. 

11. Once the sponge is ready, remove it from the oven and flip it over on to the paper. 

12. Gently peel off the top piece of paper and throw it away.

13. Whilst the sponge is still warm and flexible, loosely roll it up into a long sausage, including the paper, and leave it to cool for 20 minutes.

13. Now gently unroll the sponge and spread over half of your jam. 

14. Get big dessert spoon scoops of your ice cream and randomly dollop them over the sponge, leaving the last 5cms at one end free of any filling (this will create a seal when you roll it up). Put whatever you don't use of the ice cream back in the freezer. 

15. Now get the remaining jam and blob it all over using a teaspoon. 

16. Scatter your bashed-up chocolate bar/maltesers all over. Get the spatula to smear everything into a fairly smooth dense layer.

17. Confidently, start rolling the sponge up again, making sure there's no paper inside of it. If the filling starts to seep out, just shove it back in. Twisting the ends and squeezing it into a long, roughly even ice-cream sausage. 

18. Place it in the freezer for 3 hours. You will need to take it out about 5-10 minutes before you want to serve it so it is thaw enough to slice. 

19. Unwrap your arctic roll, take a slice out of each end to expose the frozen insides and serve with fresh berries tossed in lemon juice and a pinch of sugar.

And tuck in!

Teresa x