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Jam roll Charlotte
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Prep Time:
385 minutes
Cook Time:
5 minutes
Total Time:
390 minutes
Impress your guests with this easy and stunning raspberry dessert made with jam rolls and custard, perfect for any occasion!
Ingredients:
  • 400g fresh jam sponge roll
  • 12.00 gm gelatine
  • 40.00 gm cold water
  • 500g premium vanilla custard
  • 300ml thickened cream
  • 400g frozen raspberries, thawed
  • icing sugar, to decorate
Instructions:
  • Prepare a 6-cup pudding basin by greasing and lining it. Slice the jam sponge roll into 1 1/2cm-thick slices. Start by placing one slice of cake at the base of the basin. Line the sides of the basin with the remaining sponge slices, making sure to leave enough for covering the top as well. Ensure both the base and sides of the basin are fully covered with sponge slices.
  • Combine gelatine and water in a small bowl, whisk gently to blend.
  • Gently heat custard in a saucepan while stirring for 4 to 5 minutes until hot. Remove from heat, then mix in the gelatine until fully dissolved. Leave to cool slightly before using.
  • Whisk cream until thick in a large bowl. Gently fold in custard mixture using a large metal spoon until fully combined. Finally, gently fold in 300g of fresh raspberries.
  • Spoon the filling into a pudding basin and layer with the remaining sponge slices. Cover with plastic wrap and chill in the refrigerator for 6 hours.
  • To unmold, invert a serving plate over the pudding base and flip it over. Gently lift the basin with a hot, wet cloth - the pudding will slide out effortlessly. Garnish with the remaining berries, sprinkle with icing sugar, and enjoy!

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