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Peach Melba roulade
- 50g butter , melted, then cooled, plus extra for the tin
- 6 large eggs
- 175g golden caster sugar , plus 3 tbsp extra for dusting
- 120g self-raising flour
- 1 tsp vanilla extract
- 420g can peaches in syrup, drained (reserve the syrup), and roughly chopped
- 75g raspberry coulis (we used ready-made from Waitrose)
- 150g pack raspberries
- 200ml double cream
Directions:View on BBC Good Food
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