When I was growing up we didn’t very often have a dessert after a weekday tea. Desserts were normally only offered on a weekend when on a Sunday afternoon we used to sit down as a family to a three course meal which ended with a stodgy pudding with vanilla ice cream.

Occasionally however, as a treat, we used to get dessert mid week. And more often than not the dessert was Arctic Roll.

The Arctic Roll was originally created in the 1950’s and by the 1970’s had almost reached cult status. The Arctic Roll, a tube of vanilla ice cream encased in light sponge with a layer of raspberry jam was one of the most popular family desserts in the 1970’s. Mass produced by a well known frozen food company and cheap enough for budget conscious households you 롤대리 could virtually guarantee that if you went to a friends house for tea after school, their mum would produce an Arctic Roll for dessert. Occasionally it was Angel Delight, if you were unlucky it was jelly and ice cream but more often than not it was that familiar tube of cream and sponge that was put on the table.

By the 1980’s it had fallen out of favour. More creative ice cream desserts based on italian recipes were becoming popular and the Arctic Roll just seemed to disappear. It is though very simple to make and so if like me you want to recreate the past and bring an old familiar friend back to the table you can follow the recipe below. I tend to make the ice cream a few days before and the sponge on the day I am going to serve it, but you can just as easily make the whole thing in advance and freeze.

For the Sponge

100g Self Raising Flour

100g Butter (room temperature)

100g Sugar

4 Eggs

2 tablespoons Raspberry Jam

Cream the butter and the sugar in a bowl until all the sugar granules have disappeared. Add the eggs to the mixture one at a time, mixing carefully with a wooden spoon.

Carefully fold the flour in to the mixture a tablespoon at a time until you have a creamy consistency. Pour the mixture on to a baking sheet and bake in a preheated oven (180C) for ten to twelve minutes.

Once the sponge is springy to the touch turn out on to a piece of baking parchment on top of a wire rack. Let it cool.

For the Vanilla Ice Cream

375ml Double Cream

225ml Full Fat Milk

75g Brown Sugar

2 Vanilla Pods

3 Large Egg Yolks

Split the vanilla pods and scrape out the seeds in to the cream and milk mixture. Add half the sugar and heat over a low heat until it is warmed through. DO NOT LET IT BOIL. Place in a bowl and let it cool.

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