Last year, I helped the celebrity chef Jason Atherton to make an Arctic Roll for the
BBC’s The Great British Menu, with the aim of jazzing up our mutual favourite pudding.
Arctic Roll is certainly a British classic but has, sadly, been cheapened into a sickly sweet pudding for the kids and, like a lot of the puddings in this book, has gone out of fashion.
This is a simpliﬁed version of the recipe Jason cooked on TV – a really luxurious pudding that is fun to serve to guests at a party.
150g caster sugar, plus extra to serve
150g self-raising ﬂour, sifted
a 400g tub of vanilla ice cream
(or homemade ice cream, see below)
a jam of your choosing
if you want to make your own
3 egg yolks
1 tablespoon caster sugar
250ml double cream
100ml whole milk
1 vanilla pod
50g jam if you want the ice cream
to be ‘rippled’
To make the ice cream:
Step 1: Beat the egg yolks and sugar in a bowl until nice and creamy.
Step 2: Heat the cream, milk and vanilla until it is simmering. Remove the vanilla pod and add the hot cream to the egg yolks, whisking all the time. Put it all back into the pan on a low heat and cook for about 10 minutes, until it coats the back of a spoon. Strain the mixture through a sieve and leave to cool.
Step 3: Put the cooled mixture into your ice-cream machine. Or just put it into a tub in the freezer if you don’t have such gadgetry and after a couple of hours, stir it and freeze some to get thick and quite frozen.
Step 4: Now you can mix in the jam in swirls, if you’re making it ‘rippled’, and put it all into the freezer overnight.
To make the sponge:
Step 5: Heat the oven to 200°C/gas mark 6.
Step 6: Whisk the sugar and butter together in a bowl until smooth. Whisk in the eggs and fold in the sifted ﬂour, then spread the mixture out evenly on a shallow 25cm square baking or until the sponge is golden brown. Be extra careful not to overcook the sponge – you need it to remain quite soft so that you can wrap it around the ice cream.
Step 7: Allow the sponge to cool, then take it out of the tray and place it on top of a sheet of clingﬁlm or a tea towel bigger than the layer of jam, then spoon the ice cream on top and roll the whole thing into a big sausage, so that the ice cream is wrapped all the way around with sponge. Pop it into the freezer for a few more hours, so that it becomes fairly soft before serving it.