Great British Bake Off's Ruth Clemens' recipe for Chocolate Nut Roll

Published Wednesday, Sep 24 2014, 17:20 BST  |  By  |  Add comment
Great British Bake Off continues to be our favourite TV programme and all those delish-looking cakes are encouraging us to whip up our own treats in the kitchen.

Ruth Clemens, a top three finalist in 2010, has showed off her baking skills with this wonderful chocolate nut roll. Creamy chocolate is wrapped in irresistible sponge cake, while the addition of nuts create a nice crunch. Make your own tasty treat by following these simple steps…

Ruth Clemens' chocolate nut roll

© Stork


  • 525g plain flour
  • 1 ½ teaspoons salt
  • 65g caster sugar
  • 2 teaspoons fast action yeast
  • 240ml soured cream
  • 2 eggs, large
  • 40g Stork tub, melted and cooled
  • For the filling:
  • 115g Stork tub
  • 120ml evaporated milk
  • 200g caster sugar
  • 85g cocoa powder
  • 450g mixed ground nuts (150g walnuts, 100g pecans, 100g hazelnuts, 100g almonds)
  • 100g dark chocolate chips
  • A little milk to glaze


1 Prepare the filling. Grind the nuts to a fine powder in a food processor. Gently warm the margarine, evaporated milk and caster sugar in a small pan until melted and combined. Stir in the ground nuts and cocoa powder.

2 Heat gently, stirring well until the mixture thickens. Remove from the heat and transfer to a bowl to cool to room temperature.

3 To make the dough combine the flour, sugar, yeast, salt, soured cream, eggs and melted stork. Mix to a rough dough. Knead the very soft dough in the bowl for 10 minutes, pinching the dough with your fingertips, lifting and pressing back down. Transfer to a lightly greased bowl, cover and allow to rise for 1 hour.

4 Lightly grease the worksurface and split the dough in half. Roll out each portion to a rectangle approx. 25cm x 40cm. Spread with half of the cooled filling and scatter with half of the chocolate chips.

5 Fold over the two short edges just a little to encase the filling and roll the dough from the long edge tightly to make a long roll. Pinch together the dough at the seam.

6 Transfer to a well greased or lined baking tray, cover loosely and allow to rise for 3 hours. Brush well with milk and bake in the oven set at 160F/180c/gas mark 4 for 35 minutes until golden.

7 Cool on a wire rack and serve.

Prep Time

45 minutes, plus 4 hours proving

Cook Time

35 minutes

Nutrition Information

Makes 2 rolls

Check out our gallery of fave recipes from Great British Bake Off stars

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