Fed up of dealing with a cracked roulade? Look no further, this recipe is a foolproof way of producing a textbook tight roll with no cracks in sight! It’s fantastic alternative to the divine chocolate roulade. Packed with gorgeous stem ginger and served with a rum caramel sauce it’s perfect for a Sunday afternoon with a strong brew.

1. Preheat your oven to 190C (170C fan) and line a 20 x 30 cm swiss roll tin with baking parchment (or greaseproof paper lightly greased with butter)
2. In a large bowl whisk up the eggs and sugar on a high speed for 5 minutes. The mixture will become very light, fluffy and leave a trail for 5-6 seconds when the beaters are lifted up.
3. In a microwave or in a small pan, melt together; the butter, black treacle and golden syrup.
4. Sift in all the dry ingredients into the egg mixture and pour in the melted syrup and butter. Gently fold everything together with a spatula and pour into the prepared tin.
5. Bake in the oven for 14-15 minutes, it should be springy to the touch when it is done.
6. When cooked, leave the cake to cool for 1 minute then tip it onto a large sheet of greaseproof paper with plenty of icing sugar dusted over it. Peel off the baking parchment from the cake.
7. Score the cake a few mm into the cake (don’t cut all the way through) using a knife 1cm in, all the way down one of the long sides. Starting from this side roll the cake up tightly with the greaseproof paper. Leave to cool.
8. Meanwhile make the rum caramel. Place the sugar and water in a pan on a very low heat until fully dissolved. Turn the heat up to high and allow to the syrup to boil rapidly. Do not stir the syrup or swirl the pan.
9. When the syrup becomes a deep terracotta colour very carefully pour the cream into the pan. Turn the pan off. It will fizz and bubble a lot initially. Stir the mixture and tip into a bowl to cool down. Add a tablespoon of rum at a time, to your desired taste.
10. To make the filling for the roulade; finely chop the stem ginger and add all the ingredients into a bowl. Whisk all together until the cream is just holding its own weight.
11. When the roulade is completely cool unroll it and spread the ginger cream mixture all over. Then roll it up again but this time without the greaseproof inside. Trim the edges off with a serrated knife and place on a serving plate.
12. Slice up the roulade when ready to eat with a serrated knife. Serve up with a little of the rum