Ingredients

• 1 pack raspberry jelly
• 400g/14oz raspberries
• 25g/1oz icing sugar
• 150ml/5fl oz milk
• 100g/3½oz caster sugar
• 3 free-range egg yolks
• 6 sheets leaf gelatine
• soaked in cold water for 5 minutes
• drained
• 300ml/10½fl oz double cream
• 8 free-range eggs
• 150g/5½oz caster sugar
• plus extra for dusting
• 1½ tsp vanilla bean paste
• 150g/5½oz plain flour
• 150g/5½oz raspberry jam
• 4-5 ripe strawberries
• halved
• 2-3 fresh mint sprigs

Directions

• For the charlotte
• prepare the raspberry jelly according to the packet instructions
• and leave to set in a small round bowl in the fridge for 1 hour.
• Blend the raspberries and icing sugar to a purée in a food processor
• then strain the purée through a fine sieve into a bowl
• discarding the seeds.
• Heat the milk and half of the sugar in a saucepan until just simmering. Meanwhile
• whisk the remaining caster sugar and all of the egg yolks in a bowl until pale and thick.
• Pour the warm milk over the egg yolk mixture
• whisking all the time
• until well combined.
• Return the custard mixture to the saucepan and cook
• whisking well
• until it thickens just enough to coat the back of a spoon — make sure that it doesn’t boil. Add the drained
• squeezed gelatine to the custard and stir until dissolved.
• Whisk the hot custard with the raspberry purée until smooth and well combined. Set aside to cool
• then chill in the fridge for at least 30 minutes.
• Meanwhile
• for the Swiss roll
• preheat the oven to 190C/170C Fan/Gas 5. Line 2 x 25x38cm/10x15in Swiss roll tins with baking parchment.
• Whisk the eggs
• sugar and vanilla bean paste in a large bowl until very light
• fluffy and thickened. Fold the flour into the mixture using your hand
• carefully lifting and mixing until it has all been incorporated.
• Divide the Swiss roll mixture between the prepared tins and smooth the top until evenly spread out. Bake for 10-12 minutes
• or until springy and just firm to the touch.
• Wet 2 large clean tea towels and wring them out. Place them on a work surface and dust with caster sugar. Turn the sponges out onto the tea towels
• then peel away the parchment.
• Spread the raspberry jam all over the sponges
• leaving a 2cm/1in border at one of the narrow ends. Tightly roll up the sponges
• starting with the end with a border and using the tea towel to help you.
• Grease a large pudding or trifle bowl with a little vegetable oil and line it with 3 sheets of cling film.
• Slice the Swiss rolls into 1cm/½in-thick slices and use them to line the sides and base of the pudding bowl
• starting at the bottom
• and working your way up to cover all of the inside of the bowl
• making sure there are no holes.
• Add the set jelly to the pudding bowl
• breaking it up if necessary.
• Whisk the double cream until soft peaks form when the whisk is removed. Fold the cream into the chilled raspberry custard
• then spoon the mixture on top of the jelly. Chill in the fridge for at least 4 hours.
• To serve
• upturn the pudding bowl onto a serving platter. Remove the cling film and decorate with the strawberries and mint. Serve in slices.