Charlotte Royale with Raspberry & Rosewater Jam

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.

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.

Add a knob of butter and boil the jam for a further 10 minutes until setting point is reached.

Pour into warm jam jars and seal with a wax disc. Store in a cool place until ready to use.

To make the swiss roll, preheat the oven to 200°C (180°C fan, gas mark 6) and line a swiss roll tin.

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.

Spread the mixture into a swiss roll tin and bake in the oven for 15 minutes or until springy to touch.

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.

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.

Cover the sponge briefly with another damp tea towel, before removing and spreading with the rose water jam.

Gently roll up the swiss roll, in the direction away from you then transfer to a cooling rack.

Once cooled, slice the swiss roll to use as the foundations for the charlotte royale.

To make the filling, whisk together the milk and vanilla bean paste in a sauce pan and bring to a simmer.

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.

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.

Whilst the custard is thickening soak the gelatine leaves in water as per the instructions on pack.

Sieve the custard into a bowl and add the gelatine, stirring until fully dissolved. Leave the custard to cool at room temperature.

Whisk the double cream until it reaches a soft peak and gently fold in to the custard.

Cover your serving bowl with cling film and line with the swiss roll slices, keeping them close together.

Pour the custard into the bowl and top with remaining swiss roll slices which will act as your base.

Chill for at least 4 hours or overnight. Then to serve, place a plate over the top of the bowl and invert the pudding.