Preparation time: 20 mins
Cooking time: nil
1 packet jelly mix granules
3/4 pint boiling water
1/4 pint cold water
1 tin Ambrosia Devon Custard
2 raspberry jam swiss rolls
1/2 pint whipping cream
Hundreds and Thousands
Slice the swiss rolls and line the bottom of a large glass serving bowl covering the base and building up as necessary.
Mix up the jelly by pouring the granules onto the boiling water, stirring and adding the cold water.
[if desired pour a generous amount of sherry over the sponge]
Pour the jelly mix over the cake
Leave to set
Spoon the custard over the top of the jelly once set.
Whip the cream and spoon over the top of the custard.
To stop the hundreds and thousands from running if you have the pud for over a day then sprinkle on each portion!