Sunday, October 23, 2011
Get Your Jelly On! Day 23 - Xmas (Christmas Pudding Jelly)
Since I started on Halloween, I might as well go the extra mile and throw in Christmas.
This particular jelly is inspired by the famous jellymongers, Bompass & Parr.
In their book, they have a recipe for Hippocras Jelly, one that is made with mulled red wine.
Rather than spending time making the wine, I decided to take a shortcut and use a cordial with similar flavours.
I'm a big fan for Belvoir Fruit Farms elderflower presse that I used to make my strawberry and mint jelly. This time I used Spiced Winter Berries cordial (from Village Grocer) that uses fruit juices mixed with spices such as nutmeg, cinnamon and cloves.
As good measure, I also included two 10 cents coins within the jelly. It signifies that you will have good luck if you manage to find it.
I kinda did not expect it but the mixed fruits (sultanas, mixed peel and glace cherries) seemed to have expanded and floated outside of the jelly to create a pretty effect.
Do give this recipe a try as it is a great alternative to the more stodgy Christmas pudding. The hint of warmth from the spices definitely makes this a keeper recipe. I'll definitely make this again for the upcoming Christmas. Just add decadent custard and you will have a big winner on your hands.
Christmas Pudding Jelly (Makes for one mould)
5 tablespoons Belvoir Spiced Winter Berry cordial
1 tablespoon gelatine powder
4 tablespoons mixed fruits
Mix the cordial and water together. Sprinkle gelatine powder over a little water to soften. Once expanded, heat the cordial mixture. Pour the hot mixture into gelatine mixture. Add a little mixed fruits in the mould. Pour jelly mixture. Keep adding a little mixed fruits and jelly mixture until it reaches the top. Chill for 3 hours or overnight for a firmer jelly. Unmould and serve straight away.
Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to email@example.com or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website.