Baked Romany Cream pudding with custard and soft berry jelly

A delicious layered dessert that takes the well-loved Romany cream biscuit to a whole new level.
Baked Romany Cream pudding with custard and soft b
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Recipe from: 29 August 2016
Preparation time: 35 minutes + 7 hours refrigeration time
Cooking time: 45 minutes


  • 375
    berry juice
  • 125
    frozen berries with their juice, thawed
  • 60
  • 30
    cold water
  • 15
    powdered gelatine
  • 160
    ready made custard
  • 300
    boxes of Romany creams
  • 250
  • 160
  • 45
  • 5
    vanilla essence
  • 300
    ready made custard, to serve
  • 250
    strawberries, to serve
Servings: Change Serving



For the jelly, combine the berry juice, thawed berries and sugar in a food processor and blend until smooth and foamy.

Place the cold water in a small bowl and sprinkle the gelatine on top. Allow to sit for 5 minutes until firm. Place the small bowl with gelatine in a slightly bigger bowl filled with warm water. Stir until the gelatine has melted but be careful that the warm water does not run into the gelatine.

Whisk half a cupful of the berry liquid in with the gelatin and then pour it all back in with the rest of the berry mixture. Pour into a container and refrigerate for at least 6 hours or overnight.

For the Romany cream pudding, pre heat the oven to 180°C.

Spread half of the custard in a 16cm x 23cm baking dish. Layer the biscuits on top. Whisk the remaining custard, cream, milk, honey and vanilla together and pour this over the biscuits and custard in the baking dish. Bake for 45 minutes until the biscuits have softened. Allow to cool for 15 minutes.

To serve, spoon some custard into each serving glass/dish. Add a layer of the soft berry jelly on top and then spoon on the Romany cream pudding and fresh strawberries.


The baked Romany Cream pudding can be enjoyed warm or at room temperature.

Reprinted with the permission of lllanique van Aswegan.

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Read more on: romany creams  |  food24  |  pudding  |  recipes


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