Annie Bell's Apple Swiss Roll Pud

A couple of favourite desserts combine to delicious effect...

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   1. Preheat the oven to 190C/170C fan/375F/gas 5. Have ready a 30cm oval gratin dish or equivalent.
   2. Place the orange and lemon juice, the syrup and 50g of sugar in a small saucepan and bring to the boil, stirring until the sugar dissolves.
   3. For the swiss roll, whiz the flour and butter to a fine crumb-like consistency in a food processor, then add just enough milk to bring the mixture together into a dough. Roll this out on a lightly floured surface into a rectangle about 20cm x 30cm and trim to 18cm x 28cm.
   4. Peel and core the apples and cut into 1cm dice. Toss the diced apple with the cinnamon and 1 tbsp sugar in a bowl. Spread this over the dough and roll it up like a swiss roll, starting with a short end. Slice this 2.5cm-3cm thick using a serrated knife and lay the slices in the gratin dish.
   5. Pour the syrup over the swiss roll slices, sprinkle over the remaining 1 tbsp sugar and bake for 30-35 minutes until golden and sitting in a small amount of sticky syrup. Serve 10-20 minutes out of the oven.
   6. Reheat any leftovers covered with foil for 20 minutes at 190C/170C fan/375F/gas 5.