Marmalade roly-poly

Preheat oven to 180 °C and grease a 22 x 30 cm ovenproof dish with butter or non-stick spray.

Slowly heat all the ingredients for the sauce over low heat until the sugar has dissolved.

Bring to the boil and boil rapidly for 2 minutes.

Remove from the heat.

DOUGH

Sift the cake flour and baking powder together and rub in the butter until the mixture resembles breadcrumbs.

Add the eggs and enough milk to form a soft dough.

Roll out thinly on a floured surface and spread the entire surface with marmalade.

Roll up carefully as you would for a Swiss roll and chill until firm.

Cut into 1.5 cm thick slices.

Arrange alongside each other in the prepared dish and pour over the sauce.

Bake for 30-35 minutes or until golden brown and done.

Serve with custard.