What do we do?

To make the jelly

1. Put the blueberries into a saucepan with water.

2. Put on a low heat and use a masher to begin breaking up the blueberries.

3. Simmer for a few minutes to help get lots of juice out.

4. Put a cheesecloth or muslin into a colander and rest over a bowl.

5. Add the blueberry mixture and let the juices drain out. This can take 4-8 hours. 

6. Measure the juice because you will need 1 leaf of gelatine for each 100ml.

7. Put the gelatine into a bowl of cold water.

8. Put the juice back into the saucepan and heat gently with the sugar. 

9. Take the gelatine leaves out of the cold water one by one, give them a squeeze, and add to the warm juice stirring continuously.

10. Put into a dish to set. You want the finished jelly to be around 2cm high, so try and find a dish that can help you with that.

To make the custard

1. Put the oven on 140oC

2. Put the milk, cream, vanilla and half of the sugar into a saucepan. Warm gently.

3. Whisk the egg, egg yolks and left over sugar together in a bowl.

4. Once the milk mixture is warm add it to the egg mixture whisking all the time.

5. Sieve the mixture into a dish that can go in the oven. You need the custard to be around 3-4cm in height so keep that in mind when you choose a dish.

6. Put the dish with the custard into a deep baking tray and fill with water like a bath. Make sure you have 1cm of the custard dish outside the water.

7. Put in the oven to bake for around 35-40mins. You need the custard to be firm with just a slight wobble.

8. Once cooked put the whole dish in the fridge.

Preparing your pudding

1. Use a mug (mine was about 8cm across) and knife to cut 4 circles from the custard.

2. Use the same mug to cut 4 circles from the jelly.

3. Carefully place your custard on a plate with the jelly on top.

4. Put in the fridge until the sponge is cooked.

To make the sponge 

1. Put the oven on 180oC.

2. Put the eggs and sugar into a mixing bowl. 

3. Use a whisk or electric mixer to whisk until the eggs and sugar are a light cream colour and very fluffy

4. Use a metal spoon to add the flour. You want to mix it in really gently so that you keep the airiness. 

5. Line a shallow baking tin (32cm x 24cm) and pour the mixture in. Use a spatula to flatten it out. 

6. Cook in the oven for 10-12 minutes.

7. Once cooked take out of the oven. 

For these next steps work quickly before the sponge gets too cold

1. Measure the height of your custard and jelly pudding. You need a long strip of sponge measuring the height of your pudding.

2. Wrap the sponge around the pudding like a collar.

3. Repeat sponge steps 8 and 9 to finish the puddings

You can add sugar crystals when you serve if you like. I thought they looked like diamonds.

Eat and enjoy!