What you need
- Swiss Roll Sponge (made using the Odlums Swiss Roll recipe)
- 135g block Raspberry Jelly
- Fresh Fruit in Season
- 4 tablespoons Sherry (optional)
- 500g carton Ready to Serve Custard
- 170ml carton Cream (whipped)
Recipe Steps
- Dissolve jelly in 300ml/½pt of boiling water, stirring well. Bring up to 600ml/1pt with the reserved juice, sherry if used, and water.
- Slice Swiss Roll into fingers/strips and arrange in the base of a large glass bowl.
- Pour over the jelly mixture, press down well with the back of a spoon and smooth the top. Allow to set.
- Place the fresh fruit on top of the jelly and sponge layer, then pour over the custard and spread evenly, next spread over the whipped cream and finally sprinkle with preferred topping.
Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
