Triumphant strawberry & cream jelly

Reminiscent of childhood, a tower of wobbling jelly is sure to bring a smile to everyone’s face.

SERVES 10 PREP 20min, plus chilling COOK about 5min

• 2 x 135g packs strawberry jelly, we used Hartley’s

• ⅛tsp edible gold glitter, optional

• Oil, for greasing, optional

• 100g (3½oz) caster sugar

• 1 vanilla pod, split lengthways

• 300ml (½ pint) double cream

• 600ml (1 pint) milk

• 8 gelatine sheets

1 Start by making jelly. Snip jelly into cubes and put into a jug. Pour over 300ml (½ pint) boiling water and leave to dissolve, stirring occasionally. Top up the mixture with cold water until there is 1.2 litre (2⅛ pint). Stir in glitter, if using. 2 Pour the strawberry jelly mixture into a 2.7 litre (4¾ pint) non-stick kugelhopf mould or large bowl

(if your bowl or mould is not non-stick, grease lightly with a flavourless oil). Chill until completely set – about 3hr.

3 Meanwhile, put the sugar, vanilla, cream and milk into a pan and heat gently, whisking occasionally to

help release the vanilla seeds, until mixture just begins to boil. Take off the heat and leave to infuse for 15min.

4 Put the gelatine sheets into a bowl and cover with cold water. Leave to soak for 5min. Lift the soaked gelatine out of the water (discard water) and add to the cream pan – stir to dissolve (if the cream mixture is not hot enough to dissolve the gelatine, then reheat gently until it dissolves). Lift out the vanilla pod and leave the cream mixture until completely cool – the strawberry jelly must be fully set before proceeding.

5 Gently pour the cream mixture over the set jelly and refrigerate to set completely – about 5hr.

6 To serve, turn out the jelly on to a serving plate.

GET AHEAD Make jelly to end of step 5 up to two days ahead. Chill. Complete recipe to serve. PER SERVING: CALS 294; FAT 17G; SAT FAT 11G; CARBS 31G