Chocolate raspberry roly poly
- 2 cup self-raising flour
- extra self-raising flour
- 4 tablespoons Baking Cocoa
- 2-3 cups caster sugar
- 1/2 cup extra caster sugar
- 1 egg, beaten
- 100-125 ml skim milk
- raspberry jam (to spread)
- 1 punnet fresh raspberries
- 300 ml low fat custard
Preheat oven to 180C (350¡F).
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 1/2 cup of caster sugar with 11/4 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.