Thursday, 28 February 2008

Leap Year 2008 Ginger Roulade

Yummy Mummy's Spiced Ginger Roulade with an Apple or Pear Filling
Peel and core and chop or quarter 500g apples or pears. Melt 30g butter in pan, add & teaspoon cinnamon, 55g or less sugar or none ( maybe a little honey instead), and fruit. Cover and gently cook until a little pulp. You can beat it smooth but I prefer it with some soft chunks.
Prepare a Swiss Roll tin by greasing it then layering on greased greaseproof paper. I twist the corners together to make little walls! Dust with a little caster sugar.
preheat oven to 180°C or just under if it is a fan-assisted oven.
Sieve together 110g plain flour, about 1 teaspoon mixed spices ( could be nutmeg, mace, cinnamon, star anise, garam masala, ) plus 1 teaspoon or little more of ground ginger.
Melt about 70g butter, about 2 tablespoons of black treacle and the same of golden syrup in a saucepan. Then whisk in a beaten egg and about 150ml of milk of water or combination or instead of the water any of the fruit juice created from the filling. Beat well. Pour this into the dried ingredients and whisk together until thoroughly gooey.
Pour onto the greaseproof paper and spread evenly into the corners.. Bake for about 10to 15 minutes or until firm to the touch.
This is the tricky bit. Leave to cool for a little while but not until it is too cool or cold.
I roll it leaving the paper on , then unroll, cool completely, take off the paper, spread fruit (less the liquid) on as thickly as you dare but don't go too far near the edges as it will squeeze into those places! It might crack and distort! That is the fun bit! You have to try and keep it well formed. Then I roll it in some dry paper or I have re-used the used paper, twist the corners together to seal it and the refrigerate until you need to serve it or just before!! Dust with icing sugar to make it look more attractive!! You could serve it with cream. I have tried creme anglaise but I have decide this is not good!!
It really benefits from being made at least one day in advance. Cut into thick slices and arrange on a plate so that you can see the roulade spiral! It should serve at least 4 and probably 5 or 6 persons.
Serrve with a rich sweet white wine!!

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