
About the bake
Indulgently delicious swiss roll slices filled with a fruity raspberry and rosewater jam makes up the outside of this beautiful dessert. Inside, you will find a smooth, creamy, vanilla custard that completes this moreish pudding. Not only does this taste great, it also looks like a real showstopper too and is sure to wow your friends and family.
Method
Step 1:
To make the jam in advance, warm the jam sugar in a preheated oven at 150°C (130°C fan, gas mark 2) for 10 minutes to speed up the dissolving process.
Step 2:
Meanwhile, in a saucepan heat the raspberries and boil for 5-6 minutes until they become soft. Remove the pan from the heat and add the sugar and rose water, stirring until the sugar dissolves.
Step 3:
Add a knob of butter and boil the jam for a further 10 minutes until setting point is reached.
Step 4:
Pour into warm jam jars and seal with a wax disc. Store in a cool place until ready to use.
Step 5:
To make the swiss roll, preheat the oven to 200°C (180°C fan, gas mark 6) and line a swiss roll tin.
Step 6:
Sift together the flour and baking powder, before adding the softened butter, caster sugar, eggs and vanilla extract. Mix together for 1-2 minutes until fully combined and smooth.
Step 7:
Spread the mixture into a swiss roll tin and bake in the oven for 15 minutes or until springy to touch.
Step 8:
Dampen a tea towel and spread out. Layer on top a sheet of baking parchment larger than the tin and sprinkle with caster sugar in preparation to turn out the roll.
Step 9:
Once baked, immediately remove the sponge, turning it face down onto the sugared paper. Gently peel off the base paper and trim the edges of the roll.
Step 10:
Cover the sponge briefly with another damp tea towel, before removing and spreading with the rose water jam.
Step 11:
Gently roll up the swiss roll, in the direction away from you then transfer to a cooling rack.
Step 12:
Once cooled, slice the swiss roll to use as the foundations for the charlotte royale.
Step 13:
To make the filling, whisk together the milk and vanilla bean paste in a sauce pan and bring to a simmer.
Step 14:
In a separate bowl, whisk together the egg yolks and sugar, then gradually pour the milk mixture from the saucepan into the bowl to combine.
Step 15:
Once combined, pour the mixture back into the saucepan and warm on a medium heat until it begins to thicken and coat the back of a spoon.
Step 16:
Whilst the custard is thickening soak the gelatine leaves in water as per the instructions on pack.
Step 17:
Sieve the custard into a bowl and add the gelatine, stirring until fully dissolved. Leave the custard to cool at room temperature.
Step 18:
Whisk the double cream until it reaches a soft peak and gently fold in to the custard.
Step 19:
Cover your serving bowl with cling film and line with the swiss roll slices, keeping them close together.
Step 20:
Pour the custard into the bowl and top with remaining swiss roll slices which will act as your base.
Step 21:
Chill for at least 4 hours or overnight. Then to serve, place a plate over the top of the bowl and invert the pudding.
Ingredients
For the Swiss Roll
- 110g Self raising white flour
- 1 tsp Baking powder
- 50g Unsalted butter (softened)
- 2 Large free range egg(s)
- 110g Billington's Unrefined Golden Caster Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
For the Jam
- 500g Raspberries
- 600g Jam sugar
- 2 tsp Nielsen-massey rose water
- 5g Unsalted butter (softened)
For the Custard
- 240ml Semi skimmed milk
- 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
- 4 Large free range egg yolk(s)
- 140g Billington's Unrefined Golden Caster Sugar
- 5 Gelatine leaves
- 350ml Double cream
Utensils
- 2x Saucepan
- Jam jars
- Wax discs
- Swiss roll tin
- Tea towel
- Baking parchment
- Whisk
- Sieve
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Swiss Roll
- 110g Self raising white flour
- 1 tsp Baking powder
- 50g Unsalted butter (softened)
- 2 Large free range egg(s)
- 110g Billington's Unrefined Golden Caster Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
For the Jam
- 500g Raspberries
- 600g Jam sugar
- 2 tsp Nielsen-massey rose water
- 5g Unsalted butter (softened)
For the Custard
- 240ml Semi skimmed milk
- 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
- 4 Large free range egg yolk(s)
- 140g Billington's Unrefined Golden Caster Sugar
- 5 Gelatine leaves
- 350ml Double cream
Utensils
- 2x Saucepan
- Jam jars
- Wax discs
- Swiss roll tin
- Tea towel
- Baking parchment
- Whisk
- Sieve