Strawberry Custard Bombe
photo by Catherine Robson
- Ready In:
- 12hrs 15mins
- Ingredients:
- 4
- Yields:
-
1 pudding
ingredients
- 1 (250 g) packet jelly sponge rolls (small rolls - & more if there is a snacking husband)
- 200 g strawberry jelly crystals
- 1 cup boiling water
- 1 (600 ml) carton custard
directions
- Line a pudding basin with strips of foil.
- Cut each rollette into 8 slices.
- Line basin with slices (keep aside enough to use to cover the base).
- In a separate bowl, combine jelly& boiling water.
- Stir until jelly is dissolved, then stir in the custard.
- Pour into pudding basin, top with remaining rollettes.
- Cover& refrigerate overnight.
- Turn out on a serving plate.
- Serve with cream if desired.
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Reviews
-
Right American Trifle this is! Very yummy, but mine did not go as straihgt forward as one would imagine. I used Jello crystals with raspberry flavor and the package size is 85g, used 2 of them. For the custard I used the type you make with milk and custard powder, the english way. The result was not pink but very bright neon red. Also the raspberry flavor was overpowering the custard flavor. Seems like my home concoction custrd wasn't quite up to it. Also, when I poured the still liquid jelly on top of the sponge slices, they sucked all that red liquid in them and started floating in the liquid. I think next time it would be good idea to let the jelly set a little before pouring it on the sponge slices. In the end it all tasted great though, regardles of the looks.
-
When I saw the pic of this recipe I knew I wanted to make it for Christmas. After checking with Catherine about jelly amounts (I used 2 packets each holds 85 grams) I put this together on Christmas Eve in 10 minutes, its so simple yet so pretty. My guests loved the look and the taste. Thanks for sharing.
RECIPE SUBMITTED BY
Catherine Robson
Brisbane
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