> The Beesley Buzz: GBBO Pudding Week - Raspberry Jelly, Coconut Cream and Passionfruit Sponge layered pudding

GBBO Pudding Week - Raspberry Jelly, Coconut Cream and Passionfruit Sponge layered pudding


Is it Week 5? of GBBO??? - I've lost track. We've had a crazy week packed with hospital appointments for Miss T and me so I wasn't going to join in with baking along to Bake Off. Then the weekend rolled around and I started to feel that something wasn't right.

I've managed to join in with every bake so far and I just had to give it a go. I ruled out a steamed pudding as I just don't have the patience for that. I was wary of trying the peanut butter molten puds as not everyone in my family likes peanut butter and it wouldn't do me any good to eat them all, so that left the showstopper of a layered pudding which contained a baked element, a jelly and a custard or mousse layer.

I've never tried a bake like this. I haven't even made my own jelly from scratch before so I really don't know what possessed me to give this a try. But try I did and I decided I would write out the outcome however bad things got!

I lined a cute little springform heart cake tin with clingfilm and oiled it slightly. Then I made my jelly.
The different 'layers' going into the tin
The jelly was made from 100ml boiling water, 50g raspberries, 45g caster sugar (I used Billington's unrefined caster sugar which I'm loving at the moment), 1 and a bit leaves of gelatin (1.2 leaves) and a splash of raspberry liquor.

These were all boiled together in a pan (excluding the gelatin which I soaked in cold water). Then I squeezed the water out the gelatin and mixed it into the jelly, poured into the heart and left it to set in the fridge. I did pop a few whole raspberries and the last few edible flower petals I could find in the garden into it but they can't really be seen that well once it was set.

The custard/mousse layer I switched for a slightly healthier option of coconut cream whipped together with a squeeze of honey. I probably should have found a way of getting this to set firmly as it wasn't setting in the fridge so I popped it in the freezer.

Finally a cake layer. I made a passionfruit cake using 1 egg (which weighed 54g), with 54g self-raising flour, 54g butter, 25g sugar (again using Billington's unrefined caster sugar) and the flesh of 1 passionfruit. All mixed together and popped into a lined, greased baking tin for about 15 minutes in the oven set to 180C.

Once everything was set and the cake was cool, I cut the cake into a heart shape and pressed on top (which when turned out of the tin would become the bottom).

For the purposes of getting the layers to hold, the jelly and the coconut cream are still frozen in these photos and although I've tasted each separate part of it, I'm get to await it defrosting to be able to taste the whole thing together. I know the jelly did set nicely, it was just the coconut cream that didn't and hence the reason for freezing it. (Edit: I've just tasted it and it is surprisingly tasty - the coconut cream bit is still a bit frozen but I quite like it that way as it tastes like icecream).

Anyhow not turned out quite as I hoped but at least I managed to join in.


Linking up with Mummy Mishaps GBBO Bloggers linky:

Mummy Mishaps

6 comments:

  1. I love coconut cream,and I bet that tasted really nice with the raspberry jelly - frozen or not!

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    Replies
    1. Yes the coconut cream tasted nice - i think it was nicer frozen than not actually x

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  2. a frozen dessert is always a winer I my house. I love the flavours you have used ad it looks so cute and pretty too.
    thank you for linking to #GBBOBloggers2017 x

    ReplyDelete
    Replies
    1. hadn't intended for it to be frozen but i think it worked out better that way. x

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  3. Looks fab. I've never tried making anything like this. Haven't even used gelatin since schooldays I think

    ReplyDelete
    Replies
    1. my first time trying this sort of thing too! Massive learning curve! x

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