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Easy summer jelly

You can use any jelly flavour to make this simple pudding. The raspberry and strawberry suggested here are real favourites with children, but you could just as easily use orange flavour and top the frothy jellies with orange segments. Make it in little paper cups for parties or in glasses or cups as a treat.

  • 5.0 Star
  • Timer Prep 80 min
  • Chart 371.0 cal/
  • Chef hat Easy


Snip the raspberry or strawberry jelly. Chill the evaporated milk.


  1. 1 Measure the just-boiled water in a jug from the kettle and immediately add the chopped jelly cubes. Stir well and set aside for 5 minutes to melt completely, stirring now and then.
  2. 2 Add 150ml cold water to the jug, stirring well again, and put the whole lot in the fridge for 45 minutes to 1 hour, until almost (but not quite) set.
  3. 3 Whisk the chilled evaporated milk and lemon juice together in a mixing bowl until thick and frothy. Add the not-quite-set jelly and whisk again until the mixture is smooth and frothed.
  4. 4 Divide between eight glasses or cups and chill for at least an hour or up to 24 hours before serving. Top with the berries to serve, depending on which flavour jelly you used.

2 Reviews

  • Stephanie Tate

    After I found out that I must live on a very low fat diet for the rest of my life, I am desperately trying to find recipes that I will enjoy and that don't lose flavour! After trying this yummy recipe I would highly recommend - full on flavour for a dessert and very low fat! I have 'Bile Acid Misabsorption' which I can currently treat with diet. I have a limit of 42grams of edible fat per day and, obviously, desserts are an issue - but this one isn't so thank you M&S

  • Stephanie Tate

    That should have read malabsorption - sorry!!!

  • Average per serving
  • Calories 371.0kCal
  • Fat2.1g
  • Saturated1.3g
  • Salt0.17g
  • Carbohydrates14.4
  • Sugar12.6g
  • Protein3.0g
  • Fibre0.5g