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Weekdays 10am-12:30pm ITV

Phil Vickery's retro vanilla Arctic Roll

Seeking a recipe for the perfect Arctic Roll? Chances are you're not the only one!

There's been a massive rise in 70s food sales across the nation (custard powder is up 336%, corned beef up 90%, tinned pineapple slices up 343% and packet trifle sales are up by 738%) so to satisfy our retro food cravings Phil's whipped up his own retro Arctic Roll for us all to enjoy.

Serves: 6

Ingredients

460ml - 500ml vanilla ice cream (not soft scoop)

Swiss roll:4 medium eggs

140g caster sugar

70g plain flour

70g cornflour 

A pinch of salt

50g unsalted butter, melted

460ml - 500ml vanilla ice cream (not soft scoop)

6 tbsp sieved raspberry jam, mixed really well

Raspberry sauce:

350g frozen raspberries

Juice 1 lemon

50g caster sugar

Method

1. Preheat the oven to 180°C, Gas 4

2. For the Arctic roll: Soften the ice cream slightly

3. Lay out a 40cm x 30cm piece of cling film. Spoon the ice cream down 1 edge of the clingfilm. Quickly roll up, then squeeze in both ends, and twist the ends over until you have a nice 6-7cm diameter cylinder as long as the short end of the Swiss roll tin. Wrap in greaseproof and twist the ends. If using a carton of ice cream, cut the ice cream in half across the top. Place the two halves end to end, and trim using a knife into a rough cylinder shape, moulding the trimmings around the join and along the length of the sausage shape. Roll as above. Re-freeze until very firm.

4. Grease and line a Swiss roll tin, about 36 x 28cm (15 x 11”) with greaseproof paper

5. Whisk the eggs and caster sugar together until they are thick and creamy and hold their own weight

6. Fold in the sieved plain flour and cornflour with a pinch of salt and then carefully fold in the melted butter

7. Spread onto the lined Swiss roll tin then bake in the oven for about 10 minutes, until set and very slightly shrunken away from the sides of the tray

8. Immediately turn the Swiss roll out onto a large sheet of greaseproof dusted lightly with caster sugar, the sponge should fall out of the tin cleanly

9. Flick about 2-3 tsp cold water over the back of the greaseproof paper and spread over lightly with your fingers. Carefully peel away the paper taking care not to rip the sides of the sponge away. Allow to cool slightly.

10. While still slightly warm spread the jam over the sponge evenly

11. Working quickly lay the ice cream along one of the short edges of the Swiss roll, and carefully roll up using the greaseproof to help roll it over until the edges meet, press down well. Wrap in cling film and freeze again until firm.

12. For the raspberry sauce: Place the frozen raspberries in a pan with the lemon juice and sugar. Heat through gently until the raspberries are soft and the sugar has dissolved. Adjust sweetness if necessary. Push through a sieve. Can be served warm or chilled.

13. Slice the Arctic roll and serve with the raspberry sauce

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Weekdays 10am-12:30pm ITV