Thursday, 6 February 2014

Jelly Pudding

Jelly Pudding

It’s a very easy recipe and the final result is light and velvety. It’s a melt-in-the-mouth dessert.


½ tin Milkmaid (200 gms)
1 packet (approx 85 gms) Jelly crystals (raspberry or strawberry)
200 mill fresh cream, smoothen it very gently with a whisk or a spoon


  1. Prepare the jelly as per the instructions on the packet. Keep it in the freezer till begins to set at the sides (or for about 40-45 minutes).
  2. Whip the chilled jelly.
  3. Fold in the Milkmaid and smoothened cream into the jelly.
  4. Pour the mixture into a moistened mold/bowl.
  5. Allow it to set in the fridge. Serve chilled.
Chef Notes:

  1. I have always used Rex brand jelly or the imported Jello brand when making this dessert.
  2. I know from experience that this recipe does not work with jelly brands that contain vegetarian gelatin so please do not attempt this recipe with the same.
  3. The 40-45 minute timing mentioned in the recipe is crucial so please do your best to adhere to the time mentioned.
  4. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. 


  1. Wow this looks delicious! i usually add some fruit in the basic jelly, would you recommend the same at the end?

    1. @Unknown: Thank u so much! In all honesty, this is such a delicate dessert that i'm really not sure fruit will work if u plan to unmold it. It may fall apart. But... If you're planning to serve it in the bowl in which u set it, then i think u can give small pieces of fruit a try.. N if it works please do let me know, i'll do the same the next time i make this ;) Cheers!!