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Cookery Book

The Cookery Book

PUDDING

Claret Jelly

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Claret Jelly

 

Serves 6 - 8

Preparation:  20 mins

Chilling Time: 4-6 hours or overnight

 

 

This is a very special jelly and perfect if you are entertaining.   I have always served this alongside my Old Fashioned Trifle and there is something very special about combining trifles with jelly.   My trifle recipe has no jelly in it!

This was a favourite recipe from my mother and I have, naturally, carried on the tradition!

Please note that this pudding needs to be made a day in advance!!!

 

 

 

Ingredients

 

  • 1 bottle Claret (or any red wine, but the better the quality, the better it will taste!)

  • Juice and rind of one lemon

  • 1 pot of redcurrant jelly

  • 1 wine glass brandy

  • 225g / 8oz /1 cup loaf sugar (or the sugar of your choice)

  • 3 tablespoons / 1 oz gelatin

 

 

 

Method

 

  1. Boil together on top of your stove in a large saucepan - the claret, lemon, red currant jelly, brandy, sugar and gelatin mixing careful to allow both the sugar and gelatin to dissolve and mix thoroughly.
     

  2. Nowadays, gelatin comes very often as leaves, in which case, follow manufacturer's instructions.
     

  3. Then pour the jelly liquid into a bowl or mould and leave to set.    This should be ideally done the day before.
     

  4. Cover and store in the refrigerator.


     

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