Charlotte Royal Pudding

February 24, 2019
Swiss roll cake with a creamy interior, and a stunning presentation make this desert a perfect end to any celebratory meal. Impress your friends and family with this lovely desert.


6 inch diameter bowl
2 Swiss roll cakes/ jam roll cakes
1 1/2 cup heavy whipping cream
4 large egg yolks
1 cup full fat fresh milk (250ml)
2 tbsp unflavoured gelatin
1/4 cup hot water
3/4 cup white sugar (150g)
1 tsp vanilla extract
A drop of pink colouring (optional)


  1. Put a plastic wrap on the round bowl and assemble the Swiss roll cake pieces as shown in the picture. Make sure there is no large gaps in between.
  2. Heat the fresh milk and vanilla together over medium heat. Let it come to a boil and then take off the heat and let it cool.
  3. Mix gelatin with 1/4 cup hot water and mix well, then set aside.
  4. Meanwhile add the egg yolks and sugar into bowl. Using a hand whisker keep whisking the egg yolks and sugar until the colour of yolks changes to pale colour. 
  5. Once it's pale in colour, add the slightly warm milk into the egg yolk mixture and keep whisking until everything is mixed well. Now pour this mixture in to a saucepan and keep stirring over medium heat.
  6. Once the milk and yolk mixture starts to boil, add the dissolved gelatin and mix well. Turn off heat and let it cool. Add the colouring now if desired. 
  7. Now whip the whipping cream to stiff peaks and carefully fold it into the milk mixture. 
  8. Pour the mixture into the prepared Swiss roll bowl, and cover the top with remaining cake pieces.
  9. Cover the top with plastic wrap and them refrigerate until set. 
  10. Once set, carefully flip the cake and cut with a sharp knife and serve. Decorate with strawberries or raspberries. Enjoy!

If desired, add roasted nuts, chopped strawberries etc to the mixture before it sets.  

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