St Patrick's Day Jelly Puddings
Hello there!
It was St Patrick's Day yesterday so I wanted to do an Irish/green inspired pudding that can be made for people who are going to be celebrating this weekend. Even if you aren't celebrating St Patrick's Day, this is a trifle inspired pudding so it reminds me of more spring and summer desserts. You could easily replace the lime jelly with strawberry or raspberry and add fresh fruit. The titled jelly is so easy to do but makes the jelly much more interesting and is just a bit quirky. I cheated and used the jelly that you buy and make up yourself with hot water but if you're feeling ambitious you could make your own with gelatin leaves so you can flavour the jelly how you like. The sponge base is made with a Swiss roll sponge so is super light and floats in the jelly like an island. Simply top it off with whipped cream and a sprig of fresh mint. Enjoy!
Preheat an oven to 190C/375F/Gas 5 and line a 23x33cm Swiss roll tin with baking parchment. Next place the eggs and sugar in a bowl and whisk with an electric hand whisk until very light. I like to check it's done by drawing a figure-of-eight with the whisk and it should sit on the top for a few seconds before disappearing into the mixture.
Once it is light and thickened, gently fold in the flour being careful not to knock all the air out as this will make the sponge rise. Carefully transfer the mixture to the lined tin and make sure it is evenly spread before placing in the preheated oven for 10-12 minutes. The sponge should spring back when gently pressed. Leave to cool before cutting it out to line the base of the glasses.
Follow the instructions on the packet depending on which jelly cubes you're using but most involve adding 1/2 pint boiling water to dissolve the cubes then topping up with 1/2 pint cold water. To add quirkiness to these puddings I placed the glasses in a muffin tray so they were titled at an angle when setting. I would recommend placing the glasses in the tray and putting them in the fridge before adding the jelly so you don't have to worry about transferring them to the fridge. It is usually best to leave the jelly to set overnight.
Bring the milk and cream to a simmer in a pan on a low heat. In a bowl, whisk the egg yolk, sugar and cornflour until blended. Pour the milk mixture over the egg mixture and whisk before placing back into the pan with vanilla extract to be thickened on a low heat. Place the custard in a measuring jug with cling film over to prevent a skin forming and keep in the fridge to cool down before placing on top of the jelly layer.
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It was St Patrick's Day yesterday so I wanted to do an Irish/green inspired pudding that can be made for people who are going to be celebrating this weekend. Even if you aren't celebrating St Patrick's Day, this is a trifle inspired pudding so it reminds me of more spring and summer desserts. You could easily replace the lime jelly with strawberry or raspberry and add fresh fruit. The titled jelly is so easy to do but makes the jelly much more interesting and is just a bit quirky. I cheated and used the jelly that you buy and make up yourself with hot water but if you're feeling ambitious you could make your own with gelatin leaves so you can flavour the jelly how you like. The sponge base is made with a Swiss roll sponge so is super light and floats in the jelly like an island. Simply top it off with whipped cream and a sprig of fresh mint. Enjoy!
The Recipe: St Patrick's Day Jelly Puddings
Makes 3 puddingsFor the Swiss Roll Base:
- 2 eggs
- 60g caster sugar
- 40g self-raising flour
Preheat an oven to 190C/375F/Gas 5 and line a 23x33cm Swiss roll tin with baking parchment. Next place the eggs and sugar in a bowl and whisk with an electric hand whisk until very light. I like to check it's done by drawing a figure-of-eight with the whisk and it should sit on the top for a few seconds before disappearing into the mixture.
Once it is light and thickened, gently fold in the flour being careful not to knock all the air out as this will make the sponge rise. Carefully transfer the mixture to the lined tin and make sure it is evenly spread before placing in the preheated oven for 10-12 minutes. The sponge should spring back when gently pressed. Leave to cool before cutting it out to line the base of the glasses.For the Lime Jelly:
- 135g bought jelly (e.g. Hartley's lime jelly cubes)
Follow the instructions on the packet depending on which jelly cubes you're using but most involve adding 1/2 pint boiling water to dissolve the cubes then topping up with 1/2 pint cold water. To add quirkiness to these puddings I placed the glasses in a muffin tray so they were titled at an angle when setting. I would recommend placing the glasses in the tray and putting them in the fridge before adding the jelly so you don't have to worry about transferring them to the fridge. It is usually best to leave the jelly to set overnight.For the Vanilla Custard:
- 1 egg yolk
- 1 tsp cornflour
- 12g caster sugar
- 1/2 tsp vanilla extract
- 125ml milk
- 125ml double cream
Bring the milk and cream to a simmer in a pan on a low heat. In a bowl, whisk the egg yolk, sugar and cornflour until blended. Pour the milk mixture over the egg mixture and whisk before placing back into the pan with vanilla extract to be thickened on a low heat. Place the custard in a measuring jug with cling film over to prevent a skin forming and keep in the fridge to cool down before placing on top of the jelly layer.
Additional Extras:
- 125ml double/whipping cream
- Fresh mint
Once your custard has set a little, whip up the cream and place it in a piping bag (or just spoon it on top) and pipe a swirl of cream on top of the custard. Place a mint leaf on top to decorate.
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| St Patrick's Day Jelly Puddings...Ta dah! |
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