Prue’s chocolate mini rolls with buttercream, test the contestants in the technical challenge on The Great British Bake Off 2017.

The ingredients for the sponge are: 60g cocoa powder, 30g butter, 1 tsp vanilla extract, 4 tbsp boiling water, 6 large eggs and 150g caster sugar.

For the filling: 150g butter, softened, 300g icing sugar and 1 tsp peppermint essence.

To finish: 200g plain chocolate, 70% cocoa solids, 200g milk chocolate and 100g white chocolate.

See recipes from Prue in her book titled: Leiths Cookery Bible, available from Amazon now.