Boozy PUDDINGS
TIP: If you don’t eat the cake on the day, brush on a third of the syrup. Add the remaining syrup, heated, before serving
Pimm’s roulade
This showstopper is filled with the fruity mix usually found in a Pimm’s cocktail.
Serves 8 • Ready in 35 mins
For the sponge:
4 medium eggs
100g caster sugar, plus 1tsp
1tbsp Pimm’s
100g plain flour
1tsp baking powder
Zest ½ orange, plus extra to garnish
For the filling:
2tsp caster sugar
100ml Pimm’s
Juice ½ orange
1 sprig mint, plus small leaves to garnish (optional)
150g strawberries, plus extra to garnish
300ml whipping cream
120g cucumber, peeled, deseeded and diced, plus extra to garnish (optional)
You will need:
22x33cm baking tray or Swiss roll tin, lined with baking paper
1 Heat the oven to 180C/Gas 4. For the sponge, in a mixing bowl, whisk the eggs, 100g caster sugar and Pimm’s until thick. Fold in the flour, baking powder and orange zest. Pour into the baking tray and bake for 11-12 mins, until cooked through and lightly golden.
Sprinkle over the 1tsp caster sugar, cover with baking paper and flip over. Use a
