I absolutely adore blackcurrants. I used to grow them a few years ago – I had a bush that grew quite happily in a pot on the flat roof in my old flat, but when I moved and planted it out into the garden here, it promptly died and I’ve not yet replaced it. I picked a good crop of blackcurrants at the PYO without any particular plans for them. My first thought was a blackcurrant trifle, but R peculiarly objects to whipped cream. But some way of combining the tart fruit with thick cream and sweet soft cake stuck in my mind. A cake wouldn’t do, we wouldn’t eat it fast enough, so I decided to invent a new version of an arctic roll. I’ve not eaten an arctic roll for years. It is ripe for reinvention, there must be so many variations you could do. It must be set for a comeback, I almost can’t believe it’s been out of fashion for so long.
This one is definitely a weekend baking project and I’m afraid a bit washing-up tastic. But worth it. I’m sure there are many ways that this could be simplified, but it’s not complicated, it just needs time. Read more