Raspberry fluff pudding

1 packet (85g) raspberry jelly crystals 1 cup boiling water 375ml can evaporated milk, chilled Dissolve the jelly in the boiling water and chill in the fridge until cold. Beat the chilled evaporated milk until thick, then mix in the cold but not yet set jelly. Pour into a crystal bowl (I’m sure the crystal bowl part is optional). Serve chilled and set firm.