Name: Raspberry Delight recipe
Prep time: 260 min
Cook time: 5 min
Total time: 265 min
Yield: 6
Ingredients: 2 jam sponge roll large; 20 g gelatine powder; 500 ml custard; 2 cup whipped cream; 4 tbs apricot jam; 125 g fresh raspberries; 1 tsp vanilla essence

by phocaena Last updated on 07/09/2019

This one will really impress dinner guests when you bring it to the table in all its glory to serve. - phocaena

Ingredients

2 jam sponge roll large
20 g gelatine powder
500 ml custard
2 cup whipped cream
4 tbs apricot jam
125 g fresh raspberries
1 tsp vanilla essence

Method

Step 1

Cut roll into 1.5 cm slices. Grease a 1 litre basin with margarine and line the base and sides with the sponge roll slices, filling in any gaps with small pieces of sponge roll.
Step 2

Add vanilla to the custard.
Step 3

Add gelatine to 40 mL very hot water, stir well and add to custard.
Step 4

Allow to cool but not set.
Step 5

Add the cream and raspberries/other berries to the custard, stirring gently until combined.
Step 6

Place mixture in basin. Cover top with remaining sponge roll slices, trimming to fit.
Step 7

Refrigerate for at least 4 hours.
Step 8

When ready to serve, place a plate over basin and invert raspberry delight onto plate.
Step 9

Heat apricot jam in a saucepan and brush over the raspberry delight with a pastry brush.
Step 10

Cut into pieces and serve. Drizzle with any spare raspberry juice.

Equipment

1 pudding basin

Recipe Notes

from Australia’s Best Recipes team

A combination of raspberries and blackberries may be used. Use margarine to grease basin, not butter. Strawberries are nice too. If gaps are left between the Swiss roll pieces, the filling will ooze into the gaps and spoil the finished appearance, and stick to the basin more. Do NOT add gelatine to 500 mL of water as stated on some packets, remember you have 500 mL of milk in the custard. I used home made custard.