Maple syrup and Roulade
20g Melted Butter 4 Large free range eggs 1tsp Vanilla extract 100g Soft brown sugar 100g Plain flour 1tsp Baking powder ½ tsp Ground cinnamon Icing sugar for dusting
300g Double cream 5tbsp St Lawrence Gold maple syrup plus extra to serve (optional) 200g Walnuts
Pre heat the oven to 160C fan.
Brush a little melted butter onto a sheet of baking parchment paper and line a 30 x 24cm Swiss roll tin.
Put the eggs, vanilla and sugar in a large bowl, and beat with an electric whisk for 5 mins until thickened and doubled in volume. Sift over the flour, baking powder, cinnamon and ¼ tsp salt, and very gently fold in using a large metal spoon. Pour into the prepared tin and bake for 10-15 mins until golden and springy. Leave to cool in the tin a little, then turn out onto a sheet of baking parchment dusted with icing sugar.
Roll up from a longer end, along with the parchment, then leave to cool for 1-2 hours
Once the roulade is cooled whip the cream and fold in the St Lawrence Gold maple syrup, then pour the walnuts into a frying pan on a low heat and toast for 5 minutes.
Pour over a couple of tablespoons of the St Lawrence Gold maple syrup and a sprinkle of salt.
Un roll the roulade gently and fill with the maple syrup cream, dust with icing sugar and top with the caramelised walnuts.