While I am on the buzz…. here is the recipe for a jelly dessert that the children enjoyed and has been around for years. I was served this as a dessert at Bryant House in Raglan when I had a restful stay there in the early 1990’s. this one was made with a Port Wine flavoured jelly.
- 2 desert-spoons Semolina
- 2 desert-spoons Sugar
- 2 ½ Cups Water
- 1 packet Jelly Crystals
- Bring water to the boil.
- Add Jelly, Semolina & Sugar.
- Boil slowly for 5 minutes – stirring.
- Cool until texture of egg white.
- Beat until really really fluffy (use an electrc beater).
- Set in a mould or in parfait glasses.
- This will separate into layers as it sets in the fridge.
Serve with fruit to match the jelly…ie Lime Jelly with pears
For Food and Family 
I’ve been chasing this recipe for ages, it was a popular desert made by my mother in law.
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I love it – it has a comforting, nurturing kind of vibe about it….enjoy.
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Where do you put ib the jelly
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Hi Joan, Thanks for your question. The jelly is added to the water with the semolina and sugar. My apologies for omitting this when I originally posted the recipe – all corrected now. Thanks
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So happy to find this recipe janeykylescott. I used to make it for my boys years ago and was thinking about doing it for Christmas using boysenberry jelly.
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Hi Glenis. I have made it using many flavours and really enjoyed Lime served up with preserved pears
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I used to make this for my children when they were small, or were recovering from illness, so am glad to get the measurements again – I relied on the recipe being on the Diamond Semolina packet.
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