25 mins , plus setting
Not Too Tricky
serves 12
About the recipe
Merging two big-hitting desserts, I’ve created this epic pud. It’s a great one for kids to help out with, and heroes strawberries and cream in a delicious and fun way. A joyful pudding that everyone will love.
Ingredients
olive oil
3 large free-range eggs
125g golden caster sugar, plus 1 tablespoon
125g self-raising flour
600g strawberries
1 x 135g pack of strawberry jelly
50g flaked almonds
300ml double cream
1 x 400g tin of custard
Top Tip
Add vanilla or lemon zest to flavour the sponge, if you like.
Method
- Preheat the oven to 180°C/350°F/gas 4. Grease and line a 23cm square loose-bottomed tin with a little olive oil.
- Crack the eggs into a bowl, add 125g of sugar and beat together for 5 minutes, or until very light and fluffy. Sift and fold in the flour until combined. Pour into the prepared tin and bake for 12 to 15 minutes, or until a skewer inserted comes out clean. Leave to cool.
- Wash, hull and quarter the strawberries, reserving one for later, then place in a bowl. Grate in the remaining strawberry, then toss everything together and set aside.
- Prepare the strawberry jelly according to packet instructions and place in the fridge to cool.
- Once the jelly and sponge are cold, scatter the strawberries over the sponge, then pour over the jelly and place in the fridge for 1 hour, or until set.
- Toast the flaked almonds in a small dry pan, until golden (keep an eye on them, as they will burn!). Whip the cream to soft peaks in a large bowl, then fold in the custard. Cut the traybake into squares and serve topped with the custardy cream, flaked almonds and remaining strawberries.
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