- 270g raspberry jelly powder
- 170g canned evaporated milk
- 50ml cassis
- Mix the jelly with 500ml boiling water, stir and allow to cool slightly.
- Heat the evaporated milk and cassis in a pan until warmed. Stir the milk mixture into the jelly. Divide among 6 lightly greased 125ml jelly moulds. Chill and allow to set for 3 hours or, ideally, overnight. Don’t worry if your jelly looks a little split. Serve with ice cream, if you like.
EACH SERVING About 1 650kJ, 5g fat (4g saturated), 72g carbohydrate (61g total sugars), 9g protein, 0g fibre.
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