Name: Baked Romany Cream pudding with custard and soft berry jelly
Prep time: 455 min
Cook time: 45 min
Total time: 500 min
Yield: 6 servings
Cuisine: Biscuits
Ingredients: 375 ml berry juice; 125 ml berries frozen; 60 ml sugar; 30 ml water cold; 15 ml gelatine powder; 160 ml custard; 300 g romany creams; 250 ml cream; 160 ml milk; 45 ml honey; 5 ml vanilla essence; 300 ml custard ready-made, to serve; 250 g strawberries to serve

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Ingredients (13)

SOFT JELLY:

375 ml	berry juice
125 ml	berries — frozen
60 ml	sugar
30 ml	water — cold
15 ml	gelatine — powder

ROMANY CREAM PUDDING:

160 ml	custard
300 g	romany creams
250 ml	cream
160 ml	milk
45 ml	honey
5 ml	vanilla — essence
300 ml	custard — ready-made, to serve
250 g	strawberries — to serve

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Method:

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, preheat 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.

Tip:

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