Custard & Jelly Pudding

A charming dessert which will bring a smile on the face of your loved ones. It only takes ten minutes to prepare and rest of the job is done by your refrigerator; preparing a dessert can’t be easier than this!

Custard & Jelly Pudding
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Ingredients

  1. 1 sachet (23g) strawberry jelly powder
  2. 1 tablespoon custard powder
  3. 1 cup milk
  4. 2 teaspoons sugar or to taste

Method

  1. Put the jelly powder in a bowl. Add 285ml boiling water and stir well till the jelly powder dissolves completely. Add 285ml cold water and stir well. Set aside and let the jelly mixture cool to room temperature.
  2. Once cooled, gently pour the jelly mixture in dessert glasses so that little less than half of the glass is filled with jelly mixture. Place a muffin tray in the fridge and carefully place the glasses tilted at almost the same angle. Drop a cherry in each glass. Refrigerate for 3-4 hours or till the jelly is set properly.
  3. Pour the leftover jelly mixture in a mould and keep it in the refrigerator. Once set, you can cut it into jelly hearts using a cookie cutter or any shape of your choice and use it for garnishing. This step is optional, you can also serve the jelly with assorted fresh fruit in dessert bowls.
  4. In the meanwhile, prepare the custard. Combine the custard powder with 2 tablespoons milk (taken from 1 cup milk) in a bowl and mix well to avoid any lumps. Add sugar to the remaining milk and boil it in a saucepan. When it starts boiling, reduce the heat to lowest possible setting and add custard paste while stirring continuously. Continue cooking on low heat for about 2 minutes while stirring continuously. Let it cool to room temperature and refrigerate for 2 hours or till the jelly is set.
  5. Take the custard out of the fridge just before layering and whisk it using a hand blender. This will make it smooth and creamy.
  6. Gently spoon the custard on top of the diagonal jelly layer.
  7. Refrigerate it for 10 minutes so that the custard is slightly set. Place a cherry on the top of custard.
  8. Serve chilled.

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