Raspberry jelly

Method

1 Heat sugar, water and 150g/5oz raspberries in a pan till sugar has dissolved. Stir well to break down the raspberries, remove from heat then whiz in a blender.

2 Soak gelatine in bowl of cold water till softened. Strain raspberry mixture into a clean pan through a fine sieve to remove pips. Remove gelatine, squeeze out any excess water and stir into raspberry mixture. Place a layer of raspberries on base of tin and ladle over jelly to cover. Leave to set in fridge for 1hour till jelly is almost set, then layer over more raspberries, pour over more jelly and leave for another hour. Repeat till all raspberries and jelly are used up. Chill overnight to set completely then turn out on a plate just before serving.