Toffee Roulade

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a medium saucepan, combine butter, caster sugar, and golden syrup. Heat over low heat, stirring occasionally, until the sugar has dissolved.

   Tip: Avoid boiling the mixture.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.

4. 4

   Remove the saucepan from the heat and let cool slightly. Stir in the large egg until well combined.

5. 5

   In a separate bowl, whisk together flour and confectioner's sugar. Add the softened butter and mix until a dough forms.

6. 6

   On a lightly floured surface, roll out the dough to a thickness of 3mm. Spread the toffee mixture evenly over the dough, leaving a 2cm border around the edges.

   Tip: Make sure to leave enough room to roll the roulade tightly.

7. 7

   Sprinkle the toffee bits over the top of the filling. Roll the dough into a tight log, starting from one of the long edges.

   Tip: Use a little bit of water to help the dough stick together if needed.

8. 8

   Place the roulade seam-side down on a baking sheet lined with parchment paper. Brush the top with heavy cream and bake for 15-20 minutes, or until golden brown.

9. 9

   Remove from the oven and let cool for 5 minutes. Dust with confectioner's sugar and serve with fresh raspberries.