Put the custard powder in a saucepan with the Cocoa Powder and sugar. Blend into a paste with a little of the milk, then gradually mix in the remaining milk.

Heat gently, stirring, until the mixture comes to the boil, then cook for 1 minute. Turn off the heat and stir in the Vanilla Extract. Dissolve the Gelatine according to the sachet instructions using 115ml (8tbsp) hot water. When thoroughly dissolved, mix into the hot chocolate custard and set aside.

Line 5 x 150ml (¼ pt) pudding basins with cling film. Cut the Swiss roll into 25 thin slices. Place one slice in the bottom of each basin. Arrange 3 slices round the edge of each basin so that they fit snugly, and put the basins on a tray.

Carefully pour the hot custard into each basin. Lay the remaining slices of Swiss roll on top of the basins and press down gently into the custard. Leave to cool, then chill for at least 2 hours until firm.

To serve, invert the puddings on to individual serving plates. Remove the basins and cling film and serve with fresh raspberries.