Strawberry Custard Bombe

READY IN: 12hrs 15mins
YIELD: 1 pudding
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (250 g) packet jelly sponge rolls (small rolls - & more if there is a snacking husband)
  • 200
    g strawberry jelly crystals
  • 1
    (600 ml) carton custard
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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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