Spiced Chocolate Sticky Scrolls

Equipment: Grease and line the base of a 22cm (base measurement) springform pan with baking paper.

Combine the milk, yeast and caster sugar in a bowl. Set aside for 5 minutes.

Place the flour and salt in a large bowl and make a well in the centre. Add the milk mixture and egg and stir until a sticky dough forms.

Turn onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Place in a greased bowl. Cover and set aside for about 1 hour until risen and doubled in volume.

Preheat the oven to 180°C fan bake.

Beat the butter, brown sugar, cinnamon and nutmeg in a bowl until pale and creamy. Set aside.

Turn the dough onto a lightly floured bench and knead until smooth. Use a rolling pin to roll out to a 30cm x 40cm rectangle. Spread with one-third of the cinnamon mixture. Fold one of the short sides of the dough over two-thirds of the filling. Fold the remaining short side over. Roll out to a 30cm x 40cm rectangle.

Spread with half of the remaining cinnamon mixture. Fold into thirds again. Roll out to a 30cm x 40cm rectangle. Spread with remaining cinnamon mixture and sprinkle with chocolate. Drizzle over 3 tablespoons of the sauce and sprinkle with nuts, if using. Starting from 1 long edge, roll up to enclose the filling. Cut crossways into 8 equal portions. Spread 3 tablespoons of the chocolate sauce over the base of the prepared pan. Arrange the rolls, cut side up, in the pan over the sauce. Cover and set aside for 15 minutes to rise.

Bake for about 25-30 minutes, or until golden on top and cooked through. Set aside for 30 minutes to cool. Drizzle with a couple of tablespoons of the chocolate sauce then remove from the pan. Store leftover chocolate sauce in the fridge for up to 2 weeks.

Makes 8 scrolls

Chocolate Caramel Sauce (gf)
Put the caster sugar and water in a medium saucepan over a medium heat and whisk to start dissolving the sugar. Use a small pastry brush to brush down any sugar that gets stuck to the side of the pot to stop it burning. Bring to a simmer, giving the pot a gentle swirl now and again to help it heat evenly. The sugar will slowly become white and crystallised, then start to turn clear and finally turn a pale golden amber. This can take up to 10 minutes.

As soon as the sugar turns golden, add the cream in 4 lots, whisking hard after each addition. The caramel will froth up madly but keep whisking and it will settle down. Whisk in the butter and chocolate and leave to cool. You can store the sauce in the fridge for 2 weeks. Reheat it gently to serve.

Makes about 2 cups