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Layered jelly pudding
Ingredients
- 1 box raspberry jelly
- 1 litre full-cream milk
- 5ml (1 tsp) falooda powder (china grass/ agar agar)
- 30ml (2 tbsp) full-cream powdered milk
- 30ml (2 tbsp) custard powder
- 1 x 385g can sweetened condensed milk
- 2.5ml ( tsp) ground cardamom
Method
Make the jelly according to the packet instructions and pour into a large glass dish or 6 individual dessert dishes. Leave to set in the refrigerator.
Pour the milk into a saucepan, reserving 30ml (2 tbsp). Add the falooda powder and bring to the boil.
Stir the powdered milk and custard powder into the reserved cold milk until dissolved, then add this mixture to the boiling milk.
Stir in the condensed milk and cardamom.
Strain the custard over the set jelly and return to the fridge to set for about 4 hours. Decorate with whipped fresh cream, strawberries or bananas.
Makes 1 large or 6 individual desserts