Peach Cobbler Roulade

by Barry Lewis

Prep time
10 mins
Cook time
30 mins


cobbler – 100g self raising flour, 50g butter, 50g caster sugar, 1 egg (beaten), 30ml milk

Roulade – 3 eggs, 90g sugar, 90g plain flour, pinch baking powder,

extras – 300ml Double cream & vanilla pod
small tin of peach slices
icing sugar to dust

In this video recipe Barry Lewis puts a little spin on a roulade with this delicious peach cobbler roulade recipe. Celebrating a little bit of the 4th July spirit with a traditional dessert but fusing with this rolled sponge and some vanilla cream chucked in for good measure – give this one a go!