Strawberry Custard Bombe - cooking recipe

Ingredients

1 (250 g) packet jelly sponge rolls (small rolls - & more if there is a snacking husband)
200 g strawberry jelly crystals
1 cup boiling water
1 (600 ml) carton custard

Preparation

Line a pudding basin with strips of foil.
Cut each rollette into 8 slices.
Line basin with slices (keep aside enough to use to cover the base).
In a separate bowl, combine jelly& boiling water.
Stir until jelly is dissolved, then stir in the custard.
Pour into pudding basin, top with remaining rollettes.
Cover& refrigerate overnight.
Turn out on a serving plate.
Serve with cream if desired.