Ingredients
Blood orange jelly:
- 360ml blood orange puree
- 2 blood oranges, segmented
- 4 gelatine leaves, soaked
Blood orange custard:
- 360ml ready-made vanilla custard (or make to your own recipe)
- Zest and juice of 1 blood orange
Chocolate milk cake:
- 90g butter, softened
- 100g caster sugar
- 1 tbsp vanilla essence
- 3 eggs
- 100g self-raising flour
- 15g cocoa powder
- 100ml milk
- 80ml buttermilk
- 60ml blood orange puree
- ½ tin sweetened condensed milk
Method
Blood orange jelly:
- In a small pan, heat up the blood orange puree
- Add the softened gelatine to the warm orange puree and stir until it’s dissolved
- Pour the liquid jelly into 6 individual glasses
- Place 3 or 4 of the orange segments in each glass and set in the fridge
Blood orange custard:
- Pour the custard into a bowl and mix in the zest and juice of 1 blood orange
- Carefully pour about 60ml of custard into each glass, on top of the set jelly
Chocolate milk cake:
- Beat the butter and the caster sugar until it’s pale in colour and creamy
- Add the vanilla and beat until combined
- Add the eggs one at a time, beating them well as you do so
- Gradually add the flour and cocoa powder, mixing until combined
- Spoon the mixture into a lined tin (15x20cm) and bake for 20 – 25 minutes at 180°C
- Take the cake out of the oven and use a skewer to make holes over the top of the cake
- Leave to cool in fridge
- Mix together the milk, buttermilk, puree and condensed milk and pour the mix over the cooled cake
- Return it to the fridge for 2 hours until the liquid is absorbed
To Serve
Once the cake is ready, use a round cutter to cut 6 small disks and place these in the glasses, on top of the set jelly and custard, and decorate as you would like.