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).
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.