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Fun Jelly Surprise

by James W 9 photos Rated 30% 89 votes when voting closed

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Two improvised jelly desserts combine fruit, Jaffa Cakes, custard and marshmallows in glasses and bowls. The original account records both creations.

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The two finished glasses chilling on a fridge shelf, custard over purple and orange layers

What the original account establishes

These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.

  • The maker set out to make jelly fun again for anyone over 20 and made two varieties. The first was a wine glass of blackcurrant jelly, the cubes stirred with hot and cold water as the pack instructs, with hundreds and thousands, or sugar strands, added to the dissolved gelatin; a Jaffa cake sat on a layer of tinned fruit left over since Christmas, then more jelly, another Jaffa cake and a dollop of custard for an improvised trifle, left to set. The second used marshmallows, tangerine jelly and hundreds and thousands again: a layer of sugar strands in three of six pots, 39 pieces of marshmallow in each, and tangerine jelly poured over, the marshmallows floating out of place; four hours in the fridge and the family was happy. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8 · Source 9 · Source 10 · Source 11

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The original account

Jelly…it’s a funny thing, we all enjoyed it as children with ice cream or maybe if your parents were rich with apple pie. But after a certain age a sort of stigma surrounds anyone eating it over the age of 20. This is why I decided to make it fun again with a few simple and cheap extras. I got so carried away I made two varieties.

Tangerine and blackcurrant jelly, ready-to-serve custard, mini marshmallows and sugar strands on the worktop

First: A jelly filled wine glass…with surprises.
We start with the blackcurrent flavour stiring all cubes with hot and cold water as instucted by the pack.

Dark blackcurrant jelly setting in a white mixing bowl

Next it was time to add something special to the now fully dissolved gelatin…hundreds and thousands!..or the less exciting name…sugar strands.

Empty glass tumbler pressed into the middle of the set blackcurrant jelly in the bowl

Now it was time to add the surprise that was to be hidden in the desert. Jaffa cakes! one for now that would sit on a layer of tinned fruit that had been sitting in my cupboard since x-mas.

Looking down into a wine glass at a round orange jelly disc over fruit pieces

Now for a healthy layer of jelly on top and another jaffa cake.

Two wine glasses layered with fruit and dark jelly, a pale disc on top of each

Topped with a dollop of custard to make it into a improvised triffle and left to set and voila there you have it simple and yum.

The two finished glasses chilling on a fridge shelf, custard over purple and orange layers

THE SECOND FEAT. Using marshmallows, tangerine flavoured jelly and hundreds and thousands (again).

First I started by putiing a nice layer of suger strands into three of the pots.

Six glass dishes, three lined with hundreds and thousands, blue jug standing behind

Then in all six pots I placed 39 pieces of marshmallow.

Pink and yellow marshmallows arranged in the six sprinkle-lined glass dishes

Then came the tasty looking tangerine jelly which I poured into all three servings hoping the mallow would stay in place mainly for presentation purposes, did they? look and see…:(

Six dishes filled with orange jelly, marshmallows floating on the surface of each

And so there we have it after four hours in the fridge they were all ready and made my family very happy 🙂

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