Milk jelly is a packet of orange or strawberry jelly melted in just-boiled water to the 200ml mark, then set with milk over tinned fruit. So split 4 ways it comes to about 205 calories a bowl, after 15 minutes of work and 4 to 6 hours chilling.
It was a kids’ favourite in the 1970s, made with whole milk or a can of evaporated milk, which tastes slightly creamier. Since the fruit goes into the mould first, the thickening jelly poured over it holds most of the pieces in place.
Letting the hot jelly cool for about 5 minutes before the milk goes in is the step that stops it separating. Then stir until the two are well combined, and you’ll feel the mixture start to thicken under the spoon.
Milk Jelly Recipe with Evaporated Milk
Description
Jelly cubes melt in a little just-boiled water and rest for a few minutes, then get stirred into whole or evaporated milk. Once it’s poured over tinned fruit in a mould, it firms up in the fridge into a soft, creamy wobble. And it’s adapted from Mums Still Know Best by Si King and Dave Myers.
Ingredients
For the jelly
For the fruit
Instructions
- Dissolve the jelly: Break the jelly into cubes and put them in a measuring jug, then pour in just-boiled water up to the 200ml mark. Stir with a fork until it has all dissolved, then leave to cool for about 5 minutes.
- Add the fruit: Drain the fruit cocktail, discarding the liquid, and put the fruit into a jelly mould.
- Stir in the milk: Stir the milk or evaporated milk into the jelly until well combined, and you’ll feel it begin to thicken. Then pour it gently over the fruit.
- Chill: Put the jelly in the fridge for 4 to 6 hours, until set. Then serve it straight from the fridge.
FAQs
Can you make milk jelly with evaporated milk?
Yes, a 410g can replaces the 400ml of whole milk and tastes slightly creamier, though it lifts each of 4 portions to roughly 305 calories. And a can of evaporated milk also goes into this old-fashioned baked rice pudding, where it gives the skin its colour.
Can you use fresh fruit in milk jelly?
Most soft fruit works, but I’d avoid fresh pineapple, kiwi and papaya, because they contain enzymes that stop jelly setting. So tinned fruit cocktail is the easy choice here, since canning heats the fruit and stops those enzymes working.
Can you make milk jelly with gelatine instead of a packet?
You can, though you’ll need to sweeten and flavour it yourself. As a guide, about 4 gelatine leaves set 500ml of liquid, but check your packet, because brands vary in strength.
Can you make milk jelly with coconut milk?
Not in this recipe, but there’s a grown-up spiced jelly with coconut milk on top, set from a caramel syrup with cardamom, ginger and gelatine. Then chestnut purée blended with coconut milk is piped over, with a little extra coconut milk drizzled on to finish.
How long does milk jelly keep?
I’d keep it covered in the fridge and eat it within 2 days, since it’s made with milk. But I wouldn’t freeze it, because jelly weeps once thawed.
And for more retro puddings, a brioche bread and butter pudding or a ginger cake and black cherry trifle keep the theme going.
