Ingredients

Jelly powder or cubes to make up about a pint of jelly. Choose your favourite flavour.

Fresh fruit, I use raspberries, blueberries or strawberries.

Blancmange powder or if preferred custard powder to make a pint.

Pint of milk.

Two tablespoons sweetner or sugar.

Fresh double cream, choose how much you want.

Toppings, can be glace cherries, or chocolate sprinkled on top or hundreds and thousands.

Make up a pint of jelly /sugar free jelly with about 3/4 of a pint of boiling water and a little slosh of port or sherry and add raspberries or blueberries or strawberries or a mixture of all three (I don’t use sponge fingers as they are too sugary.).

Let cool then store in the fridge overnight to set thoroughly.

Next mix blancmange powder or custard powder with a small amount of milk from a pint and sugar or sweetener to taste.

Put the rest of the milk on to boil, as it starts to boil carefully pour into the custard or blancmange powder mix, stir it in and then pour back into the pan, bring to the boil while stirring and let it thicken on the hob over about a minute.

Turn off the heat and let it cool. To stop it being too hot to pour onto the jelly (it will melt) place the pan of custard/blancmange  into a larger pan of cold water (without getting the mixture wet) this allows it to cool, stir it every few minutes to stop it going lumpy and setting. When it is cool enough pour over the jelly.

Finally whisk the cream into stiff peaks and put on top of the custard/blancmange.

The sugar free version is nice to have if you are diabetic but still want a treat.

Serve in nice glass bowls if you can. This gives 6 good sized portions.