A roulade recipe using mincemeat, Bramley apple and whipped cream

5 from 1 vote

An unusual way to use up that pot of mincemeat in the cupboard

Prep Time15

Cook Time25

cooling15

Total Time55

Course: Dessert, Pudding

Cuisine: English

Diet: Gluten Free, Low Salt, Vegetarian

Servings: slices

Calories: 220kcal

Author: Thrifty Lesley

Metric - US Customary

Line a Swiss roll tin, 29cm x 18cm and about 2.5cm deep with greaseproof paper and oil very lightly.

Separate the eggs into whites and yolks
Put the whites into a squeaky clean and dry bowl. Whisk the whites until they are hold soft peak. If you are using a stand mixer, place the whites into another bowl.
Now put the yolks into the emptied bowl with the sugar and whisk until they thicken.
Sift the cornflour and whisk into the beaten yolk mixture.
Carefully fold in the soft peaked egg whites being careful to preserve as much of the air as you can.
Tip all the mixture into the prepared tin
Bake at 180℃/150℃ fan, Gas Mark 3 for 20 - 25 minutes
Remove from the oven and leave to cool completely still in the tin. It will sink dramatically which is perfectly normal
When the roulade is cool, place a piece of greaseproof paper on the worktop and dust generously with icing sugar.
Now tip the roulade onto the sugared paper, and carefully remove the lining paper on the bottom.

Peel and cook the apple. This really needs to be a sharp one, a Bramley if you can get one
Whip the cream until it holds it shape
Spread the roulade with the mincemeat
Top the mincemeat with the cooked apple
Finally spread the whipped cream on top
Now firmly grasp the long edge of the greaseproof paper and tip the roulade over, starting a Swiss roll shape. Using the paper to help you, continue to roll the roulade, forming it with the paper when you need to. It may split, but that’s fine, it adds to its charm.
Roll it as tight as you can, squeezing gently through the paper to keep a nice tight roll.
The roulade keeps very well for several days