Maltesers Arctic Roll Roulade #GBBOBloggers2016 #GBBO Week 7: Desserts

maltesers arctic roll roulade
My Maltesers Arctic Roll is my take on this weeks Great British Bake Off baking category for roulade, as it was Dessert Week tonight. A lot of roulades feature cream, but my family are not fans of cream but they do adore ice cream

The categories tonight were:

Signature : Family Sized Roulade 
Technical :  Marjolaine
Showstopper : Mousse Cakes

I loved eating Arctic roll as child, it was quite a treat back in the late 1970’s/ early 1980’s. Therefore, I thought it would be fun to introduce my children to an updated version tailor made for their likes. Another great reason behind making an Arctic Roll is that you do not need to eat it within a few days, because it can be served from the freezer and will therefore last a lot longer. 

Now Burton does not like jam, so I thought I would use chocolate spread instead, and the whole family love Maltesers so using them inside the ice cream, and as decoration, was sure to be a big hit with them. And I was right. The ice cream is a cheats version based on Nigella’s no churn ice cream that she featured on one of her cooking shows a few years ago, and I used double cream, Carnation caramel and Maltesers – that was it. Very easy and very yummy!

I based the sponge on a swiss roll featured inside a previous GBBO recipe book for Mary (Berry)’s Tipsy Trifle, and it was a nerve racking experience amazing it because my previous two attempts at making a Swiss Roll did not work out as well as I would have liked to be perfectly honest. However, that was before I had a Kenwood Pattissier  (sent to me by AO.Com) to make my sponge in . Now not only does this stand mixer look beautiful, it performs beautifully too and it might be co-incidence of course, but the  sponge made in it turned out to be a perfect swiss roll. Huzzah!


If you fancy having a go at making this Maltesers Arctic Roll, then here is the recipe:

Maltese's Arctic Roll
Serves: 10
  • *For the Ice Cream*
  • 300ml double cream
  • 1 tin of Ready Made Carnation caramel in a tin
  • 1 grab bag of Maltesers
  • *For the Swiss Roll*
  • 100g caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 100g self raising flour
  • *Decoration*
  • 100g milk chocolate
  • ½ grab bag Maltesers
  2. place the double cream and all but ¼ of the caramel in a bowl and whisk until it thickens - you do not want it stiff though, just thick like you would for a cheesecake
  3. Bash the Maltesers with a rolling pin and then add to the creamy mixture along with the last of the caramel and stir through
  4. pour into a 1 litre tub with a lid and freeze for at least 6 hours / over night
  6. pre heat the oven to 180oC / 160oC (fan)
  7. grease and line a swiss roll baking tray
  8. Place the eggs, vanilla extract and sugar into a bowl and whisk for about 10 minutes until the mixture is light, pale and doubled in size. When you remove your whisk, it should leave a trail.
  9. Sieve in the flour and very carefully and as light as you can, fold it into the batter using a large metal spoon. You want to retain as much of the air in the mixture as possible
  10. Pour the batter on to your baking tray and cook for about 10 minutes until golden brown and cooked right through
  11. While the swiss roll sponge is baking, place a large piece of baking parchment onto your work top
  12. As soon as the swiss roll sponge is cooked, turn out carefully onto the prepared piece of baking parchment
  13. Leave to cool
  14. Meanwhile melt the chocolate
  15. Then spread the now slightly cooled swiss roll base with some chocolate spread
  16. Turn out about half of the homemade Malteser and Caramel ice cream near the bottom of your sponge , and spoon it on to make a sausage - ish shape (return the unused ice cream to the freezer for another time!).
  17. Now roll the sponge into a roll - carefully to avoid any rips or tears!
  18. Once rolled, cover the top and sides with the melted chocolate
  19. bash ½ the bag of Maltesers and decorate the top of the swiss roll with them
  20. line a large tupperware tub lid with grease proof paper, and place the Arctic Roll on it and then cover with the tub and click together
  21. Return to the freezer until you are ready to serve
  22. Enjoy a slice for dessert - yummy!

This is a delicious Arctic Roll and if you are also fans of Maltesers, caramel and chocolate then this will make you very happy! I might even make this for Christmas as one of my desserts. 

Buying your ingredients for a roulade like Selasi’s gorgeously tempting lemon and and strawberry one, was actually cheaper to do so from Tesco this week. Voucherbox did a comparison for the ingredients from all the major supermarkets, and found that Tesco came out the cheapest.


This is perfect considering they sponsor my Great Bloggers bake Off linky. So if you fancy recreating a bake off worthy roulade, why not check out the current offers and link up here.

On your marks, get set and baaaaaake!!!!!

Mummy Mishaps

If you would like to bake along with me for the new series of the Great British Bake Off, then the rules are here and you can grab my badge on my homepage and on the rules page. I look forward to seeing what you come up with and remember that at the end of the bake off, I will be holding my prize draw which has been kindly sponsored by Tesco (thank you!) who are also sponsoring some of the bloggers who link up with some vouchers to purchase ingredients. In the finals an independent judge will choose his or hers 3 favourite bakes from the final bake along (week 10)

I was sent a Kenwood Pattissier in exchange for creating s GBBO worthy showstopper – I hope I have!

Casa Costello

28 comments / Add your comment below

  1. Ooh well done in mastering your swiss roll sponge Jenny, it looks really great. And I love the idea of making a frozen roulard so it will last so much longer than a usual sponge. OH & i seem to give away so much of our bakes at times for the very same issue.
    Angela x

  2. I think you should be star baker this week, Jenny because that looks so deliciously yummy 🙂

  3. It looks great. xx
    I’m so sorry I missed linking up this week. Today I’m doing my baking and I will publish the recipe tomorrow (if it’s ok, obviously) :))

  4. OH I can’t tell you how much I adore Artic Roll! This looks so much nicer than the ones we used to get at school though. Thanks once again for joining in with #BakeoftheWeek – hoping to join in with GBBO this week x

  5. Hello,

    This is a great idea. Please do tell me more about it. Is it like a competition through tescos for baking things from the gbbo? I’m so interested! Thank you for this recipe, I have made it today but unfortunately the cake was torn and cracked. Did you use anything to help with the rolling of the cake? If so maybe you could mention the tips in the recipe.

    Thank you
    I’m sure the roulade will still taste super!
    Lorna Hill

    1. Hi Lorna,
      Thank you for your comment, and I am sorry your roulade cracked. I don’t really have any amazing tips to perfect it, as mine had a small tear in it but I covered it up with the melted chocolate!
      I have been hosting a GBBO bake along for 5 years now, and for the last 2 Tesco has sponsored it. Unfortunately, it is over now for this year but maybe it will continue next year – hope so! x

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