CHRISTMAS PUDDING JELLY RECIPES
In your kit you will find:
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1 x pack of Ruby Jelly Cubes
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1 x pack of Amber Jelly Cubes
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2 x Benham & Froud Star Moulds
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There are recipes for the following:
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Ruby Jelly Recipe
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Amber Jelly Recipe
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Christmas Pudding Striped Jelly
RUBY JELLY RECIPE
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You will need:
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6 x Ruby Jelly Cubes
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1 x Star Mould
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300ml Port or Wine or Mead
1. Wash and dry the mould.
2. Place six Ruby jelly cubes into a microwavable measuring jug. Microwave on full power for 30 seconds, or until melted.
3. Add 300mls of port/wine/mead, and 300mls of water. Stir until fully dissolved.
4. Carefully pour half the jelly mixture into the Star Mould. Place in the refrigerator and allow to set for six hours or ideally overnight.
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AMBER JELLY RECIPE
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You will need:
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5 x Amber Jelly Cubes
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1 x Star Mould
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340ml Full Cream Milk mixed with 200ml Single Cream or 540ml Milk Alternative
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60ml Whisky
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Place six Amber cubes into a microwavable measuring jug. Microwave on full power for 30 seconds, or until melted.
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Add the milk/cream (or alternative milk) and 60mls of your favourite whisky. Stir well to thoroughly combine. If necessary heat gently in a pan to fully dissolve. Scoop off any bubbles with a teaspoon.
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Carefully pour the jelly mixture into the Star Mould. Place in the refrigerator and allow to set for six hours or ideally overnight.
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CHRISTMAS PUDDING LAYERED JELLY
You can layer your jelly in stripes, there are options here to have six or twelve layers.
You will need:
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Ruby Jelly Mixture (Follow Steps 1 - 4 from the Ruby Jelly Recipe, but make half the quantity)
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Amber Jelly Mixture (Follow Steps 1 - 2 from the Amber Jelly Recipe, but make half the quantity)
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1 x Star Mould
Option 1: 6 Layered Jelly
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Gently pour 100ml of Amber Jelly Mixture to the Star Mould and place in the refrigerator
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Wait 30 - 60 minutes for the jelly to set
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Gently pour 100ml of Ruby Jelly Mixture to the Star Mould and place back in the refrigerator
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Wait 30 - 60 minutes for the jelly to set
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Repeat steps 1 - 4 twice to create a six layered Christmas Pudding Jelly
Option 2: 12 Layered Jelly
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Gently pour 50ml of Amber Jelly Mixture to the Star Mould and place in the refrigerator
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Wait 20 - 30 minutes for the jelly to set
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Gently pour 50ml of Ruby Jelly Mixture to the Star Mould and place back in the refrigerator
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Wait 20 - 30 minutes for the jelly to set
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Repeat steps 1 - 4 six times to create a twelve layered Christmas Pudding Jelly
SERVING
1. Unmould the jelly onto a serving plate (see instruction below).
2. Top with a large scoop of ice cream, brandy Chantilly cream or pouring cream.
​​​​Merry Christmas!
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TOPS TIPS FOR SUCCESSFUL JELLYING
What to do if you don’t have a microwave
Place the jelly cubes in a metal or heat-proof glass bowl over a pan of simmering water. Add the melted jelly cubes to the measuring jug (making sure not to leave any behind) before continuing with the recipe.
What fruit can I add?
You can add almost anything but don’t add pineapple, kiwi or melon or your jelly won’t set.
Can I add alcohol?
Yes, but don’t replace more than 25% of the water with hard spirits as too high ABV will prevent the jelly setting.
Unmoulding the jelly
To unmould from a Benham & Froud plastic jelly mould first fill a bowl with hot water (about 60 degrees).Holding the mould at the edges dip the mould into the water for about 5 seconds. Ensure that you put the mould in right up to the rim.
Place an upside down plate over the mould, turn the mould and plate over whilst giving it a firm shake. The jelly should drop out. If not dip again for a few more seconds.
Wetting the plate you are unmoulding onto first is a good idea: it allows you to reposition the jelly.
Cleaning the mould
Benham & Froud plastic moulds should be hand washed and left to air dry. Putting the mould through a dishwasher cycle will make it deform.​​​​