Try this recipe for an easy pudding that puts a grown-up twist on a childhood favourite: jelly with a ‘crumble’ topping. I’ve provided two variations, but feel free to mix it up and try your own.
Orange and ginger jelly crumble
Ingredients
- 1 small tin of mandarin oranges
- 1 packet orange jelly
- A good glug of Glayva or Cointreau
- 1/2 of your favourite firm chocolate bar
- 2 ginger biscuits
- A small handful of pecan nuts
Method
- Drain the mandarins and place them into your chosen serving bowl. Pour over the Glayva or Cointreau.
- Boil the kettle and make up the jelly according to the instructions on the packet. Pour the jelly over the mandarins and place it in the fridge. Leave it overnight, or for at least four hours, until it is completely set.
- Put the chocolate, biscuits and nuts into a blender and pulse until roughly chopped - you don’t want the mixture to be too fine.
- Sprinkle the mixture evenly on top of your jelly, and enjoy.
Berry and pistachio jelly crumble
Ingredients
- A handful of blueberries
- 1 packet of blackcurrant jelly
- A good glug of Crème de Cassis (blackcurrant liqueur)
- A small bar of your favourite white chocolate
- 1 ready-made meringue nest
- A handful of shelled pistachios (unsalted)
Method
- Add the blueberries to your chosen serving bowl and pour over the Crème de Cassis.
- Make the jelly as per the instructions and decant over the blueberries.
- Chill the mixture in the fridge overnight, or for at least four hours, until the jelly is completely set.
- To make the crumble, start by melting the white chocolate. Smash the meringue into small chunks and mix these into the melted chocolate. Pour this mixture onto baking paper and allow to cool and set on a flat surface.
- Break up the set white choc/meringue mixture. Put this into a blender along with the pistachios and pulse to form a rough crumble.
- Sprinkle the crumble atop your jelly and enjoy.
Siobhan Blunden-Currie is a head of department in a secondary school. She will be providing recipes every Friday for Tes
