• 135 g pkt Hartley's raspberry jelly
  • 125 ml double cream

You'll also need

  • 2 x 350ml jelly moulds


  1. 1

    Place the raspberry jelly cubes in a measuring jug, add 225ml just boiled water and stir until the jelly has fully melted. You will have about 300ml liquid. Pour half into another measuring jug. Set one jug aside and top the remaining jug up to 275ml with cold water, divide the more diluted mix between the two jelly moulds and chill for 4 hours until fully set.

  2. 2

    When the first layer has set, top the reserved jelly up to 300ml with double cream – if it has started to set, heat in the microwave for 20-30 seconds; when it is at room temperature, add the cream. Divide the creamy jelly mix between the two jelly moulds on top of the first layer. Chill for a further 2 hours.

  3. 3

    Dip the base of the jelly moulds in a bowl of hot water for 10-15 seconds to loosen. Invert and serve.

Nutritional Details

Each serving provides
  • Energy 967kj 231kcal 12%
  • Fat 14.8g 21%
  • Saturates 9.2g 46%
  • Sugars 18.7g 21%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 729kj/174kcal

Each serving provides

22.1g carbohydrate 0.2g fibre 2.3g protein

Show us how you cook it!
Back to top