Firstly, prepare the custard. Cut the vanilla pod in half lengthways and scrape the seeds out with a teaspoon, add the seeds to the milk and cream and pour into a large saucepan, bring to the boil.
Meanwhile in a bowl, whisk the egg yolks, sugar and corn flour together until light and creamy. Pour half of the boiled cream mixture onto the eggs and mix well. Return all the mixture to the saucepan and cook over a low heat until the mixture coats the back of a wooden spoon. It is important to stir the mixture at all times to prevent it from curdling. Remove from the heat and pass through a fine sieve into a bowl. Set aside until cool.
Then prepare the brownie. Preheat the oven to 180C/350F/Gas Mark 4
Grease and line a 12 inch baking tray with parchment paper.
Melt the dark chocolate and butter together in a bowl set over simmering water.
Beat the eggs and the sugar together until light and fluffy. Fold in the melted chocolate and mix well.
Sieve the self raising flour and gently fold it into the chocolate and egg mixture.
Fold in the chopped chocolate with the flour and mix well.
Do not over mix as the air will be knocked out of the mixture.
Pour the brownie batter into the prepared cake tin and cook for 35-40 minutes until the centre of the cake feels firm on the surface.
Allow the cake to cool slightly in the baking tray then cut into even sized squares.
Place a layer of the chocolate squares in the base of the bowl, top with some jelly cubes and fresh raspberries, then pour over some custard and repeat until all the brownies and custard have been used.
Set aside to cool, the decorate with some chocolates and raspberries. Before serving spoon some whipped cream on the top and top with some more fresh berries.