A dear friend Christopher R bequeathed me the base ingredient for this delightful dessert, along with the knowledge that it cost a trifling 30-40 of his fine British pence. A bargain at twice the price, one might say, for it is so engineered that it can be transformed into pudding for up to 4 people.
I envisaged delicately sculpted sides, texture which quivers at the merest hint of pressure – dessert perfection. Some of you may fear this immensely complex dish; I am here to tell you “fear not“, for you too can soon be feasting on this divine ambrosia, this heavenly nectar, merely by following this step-by-step guide and avoiding the pitfall into which I lunged headfirst (see below).
First: assemble a packet of jelly, and a jug.
Next, chop up the cubes and place in the jug. Then fill up to the 200ml mark with water.
Place in microwave and heat for 1 minute.
Pour in some cold water.
Fill up to the 1 pint mark.
Stir.
Make a note of the time (17.17)
Pour into moulds *
Place in the fridge
Wait a while (this is 11.15am)
Marvel at the wibbling firmness and contradictions
Realise that you forgot to grease the moulds, and have them come out in a gloopy mess.
Or try following the wisdom of yahoo answers and submerge in warm water for a few minutes… then upend it to make a gloopy mess.
I hope you’ve all come away from today feeling most enlightened, and having a nice glow of superiority in your jelly-making skillz. Baking duties will resume next week…
*At this point, you should grease the moulds.
I am so proud of you. Please expect another pack of jelly with which to try again. =D