Granadilla fridge tart

A delicious family favourite pudding.
 
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Recipe from: 22 July 2011
Preparation time: 5 mins
Cooking time: 1 hrs refrigerated
 
 

Ingredients

 
  • 1
    packet lemon jelly or peach jelly
  • 410
    g
    chilled Evaporated milk
  • 1/4
    cup
    castor sugar
  • 1
    tin granadilla pulp, or from 5 or 6 fresh grandillas
  • 2
    packets biscuits of your choice(tennis, tea biscuits, marie etc), crushed
Servings: Change Serving
 
 

Method

 
Mix the jelly with 250 ml boiling water and leave to cool off for a bit (don't put it in the fridge!).
Beat the ideal milk until "stiffish", continue beating while adding the sugar. It should look thickened.
Stir in the cooled jelly and pulp, combine well.
In attractive glass bowls, layer with biscuit crumbs and jelly mixture and end off with biscuits. This can be done in a large dish too.
Refridgerate for at least 1 hour to allow it to set.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.
 

Read more on: fruit
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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