Step 1

Sift the flour, custard powder and icing sugar into a bowl. Add the butter and use fingertips to rub until evenly combined. Pour in the milk. Use a flat-bladed knife to mix until a sticky dough forms.

Step 2

Gather dough together and turn onto a lightly floured sheet of baking paper. Gently shape into a rectangle. Dust a rolling pin with extra flour and roll dough to form a 21 x 27cm rectangle. Use fingers to shape corners and edges to make it neat.

Step 3

Spread the dough with Nutella, leaving a 2cm gap along 1 long edge. Top evenly with raspberries. Starting from the spreadcovered long side, and using the paper to help, roll into a log, finishing with the edge underneath. Use a serrated knife to cut the log into 8 even pieces.

Step 4

Preheat a pie maker. Place a round of baking paper in the base of each pie maker hole and top with a dough scroll. Place a round of baking paper on top. Close the lid and cook for 8 minutes.

Step 5

Lift out the scrolls and transfer to a wire rack. Repeat with the remaining scrolls.

Step 6

Serve the scrolls warm or at room temperature, dusted lightly with extra icing sugar.