About this recipe:This is a delicious creation. Raspberry jelly is topped with a thickened cream, which has been enriched with dried fruit, nuts and brandy. It's a fantastic alternative to Christmas pudding.
raspberries as needed
1 (135g) box raspberry flavoured tablet jelly, cut into chunks
55g toasted almonds
55g cherries, chopped
2 tablespoons chopped dried apricots
2 tablespoons chopped dried pineapple
1 banana, chopped
4 tablespoons brandy
2 tablespoons lemon juice
200g white marshmallows
2 tablespoons hot water
300ml whipping cream, firmly whipped
1 teaspoon powdered gelatine
4 tablespoons milk
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Method Prep:30min › Extra time:6hr chilling › Ready in:6hr30min
Place a layer of raspberries in bottom of a large jelly mould. Make up raspberry jelly and pour over just enough to cover raspberries. Leave until set.
Place raisins, currants, almonds, cherries, apricots, pineapple and banana in a bowl. Pour over the brandy and lemon juice.
Melt marshmallows with 2 tablespoons hot water. Stir into the fruit mixture.
In a small bowl, dissolve the gelatine in the milk. Stir into the fruit mixture.
Fold in the whipped cream and pour over set jelly. Refrigerate until firm.
When ready, dip mould in hot water for a few seconds, then turn out and decorate serving dish.