Scottish (Scotland) Sweet or Puddings Ideas
Traditional Redcurrant and Raspberry Fruit Roll Recipe
This is a recipe for a simple but extremely tasty fruit roll. Made with raspberries and redcurrants as ever with fruit you will reap the benefit of using fresh fruit ingredients.
- 50 g (2 oz) margarine
- 125 g (4 oz) caster sugar
- 2 eggs, size 2 or 3
- 90g (3 &1/2oz) self-raising flour
- 15 g (1/2oz) ground almonds
- Rind of 1/2 lemon
- 284 ml (10 fl oz) Elmlea Whipping, whipped
- 225 g (8 oz) redcurrants and raspberries
- 25-50 g (1-2 oz) icing sugar
Lightly grease a 28 x 18 cm (11 x 7 inches swiss roll tin and line with a single sheet of greaseproof paper to come 1 cm (1/2 inch) above the sides of the tin. Place all cake ingredients in a mixing bowl and beat until well mixed. Place mixture in prepared tin and bake in preheated oven 200°C, 400°F Gas No. 6 for 10-12 minutes. When cooked turn out onto sugared greaseproof paper, peel away paper lining. Trim the edges and roll up loosely with paper inside. Cool on wire tray
Unroll and spread with half the whipped Elmlea, not quite to the edges. Sprinkle with half the fruit and roll up. Dust with icing sugar and decorate with a few of the reserved redcurrants. Puree the remaining fruit and fold into remaining Elmlea. Sweeten to taste with icing sugar. Serve with fruit roll.
- Servings 6-8
- Preparation Time 25 mins
- Cooking Time 12 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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