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Grape JellyThis simple colourful no bake pudding can be made the night before and left in the fridge, makes serving pudding simple.


serves totaltime preptime chillingtime
4 persons 3 hours
40 minutes
40 minutes 3 hours



{tab Ingredients}

  • 700 grams White Grapes
  • 2 medium Oranges, juiced
  • 1 medium Lemon, juiced
  • 2 tablespoons Caster Sugar
  • 4 tablespoons Water
  • 1 ½ teaspoons Gelatine, powdered
  • 150 ml Single Cream

{tab Instructions}

  1. Dissolve the sugar with 2 tablespoons of water in a small pan over low heat, and dissolve the gelatine in a cup with the remaining water.
  2. Stir the hot sugar liquid into the gelatine, blend thoroughly and stir it all into the strained fruit juices.
  3. The liquid should now measure 300 ml, make up with cold water if necessary.
  4. Leave to cool until it has gelled to the consistency of unbeaten egg whites.
  5. Peel and pip the grapes, this is easiest done by dipping the whole bunch in boiling water for 30 seconds, then stripping off the skin and extracting the pips from the stalk end.
  6. Divide the grapes equally between four sundae glasses, and spoon the jelly over them.
  7. Leave in the fridge until set, and just before serving float a thin layer of cream on top of each or serve the cream separately.


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