|375 ml||berry juice|
|125 ml||berries — frozen|
|30 ml||water — cold|
|15 ml||Sheridans gelatine — powder|
|300 g||romany creams|
|45 ml||Goldcrest Pure Honey|
|5 ml||Robertson's vanilla essence|
|300 ml||custard — ready-made, to serve|
|250 g||strawberries — to serve|
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.
The baked Romany Cream pudding can be enjoyed warm or at room temperature.