Arctic roll is a classic dessert recipe and might even be a dessert you remember from your school days. Ever made it before? Now is your time to try! This classic school pudding is much easier to make than you may think, with a simple sponge, plenty of ice cream and fresh raspberries. This recipe serves 12, which is ideal if you’ve got friends round for dinner and dessert. It will take about 40 mins (plus chilling and cooling time) to make this Artic roll so we’d recommend making it in advance. If you’d like to give this recipe a twist, swap the vanilla ice cream for raspberry swirl or chocolate ice cream instead.
- 1 litre tub clotted cream vanilla ice cream
- 3 large eggs
- 185g caster sugar, plus extra for dusting
- 75g self-raising flour
- 200g fresh raspberries, plus extra to serve
- 4tbsp raspberry jam
- 2tbsp icing sugar
Soften the ice cream slightly and turn it out onto a sheet of baking paper. Cut in half and put the pieces end to end, wrap up and twist the ends of the paper to create a long sausage, about 5x30cm. Freeze until very firm.
Heat the oven to 220C, gas 7. Beat the eggs and caster sugar together until very light and creamy, and you can see a ribbon trail on the surface.
Carefully fold in the flour, then pour the mixture into a 23x33cm Swiss roll tin, smooth the surface and bake for 12-15 mins, until golden and springy to the touch.
Dust a large sheet of baking paper with caster sugar, then turn the cake out onto it. Set aside to cool a little.
Whizz the raspberries, then sieve into a pan with the jam. Stir in the icing sugar and boil for around 5 mins until thick. Set aside to cool.
To assemble the pudding, spoon the raspberry sauce over the cooled sponge. Add the ice cream and roll up. Set onto a serving platter, with the seam underneath, and slice to serve with some extra raspberries.
Don't worry if you sponge cracks - it'll still taste as good.