Sponge Roll:

• 3 free-range eggs
• 3 oz (84 g) caster sugar
• 4 oz (112 g) flour

Filling & Sauce:

• 8 oz (225 g) of gooseberries, red or black currants, blackberries or any other soft fruit.
• 2 fluid oz (56 ml) water
• 2 oz (56 g) sugar
• 2 teaspoons arrowroot

Method:

1. Poach the fruit in water until tender. (This will depend on what you are using).
2. Drain well, reserving the cooking liquid.
3. Puree the fruit and stir in the sugar. Taste to make sure that it's sweet enough. Put aside to cool.
4. Whisk the egg and sugar until they are very light and the whisk leaves an impression for a few seconds after it's removed.
5. Gently fold in the flour.
6. Turn onto a greased and lined Swiss roll tin and bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 10 minutes until firm.
7. Turn out onto clean greaseproof paper. Spread with the fruit puree and roll length-ways. Lift, carefully, onto a serving dish.
8. Heat the liquid remainng from poaching the fruit. Stir in the arrowroot, mixed with a spoonful of water.
9. Cook, stirring, until thickened.
10. Pour over the sponge roll and serve.

Serves 4.  Delightful with a dollop of whipped cream.