Jelly Fluff
So within the space of a few posts I’ve gone from Michelin starred food to something far less refined. As I’ve spent most of the weekend feeling sorry for myself, after catching a horrible cold off Hubs, I wanted something sweet, comforting and possible to make with the contents of the cupboards. As a child my mum used to make Jelly Fluff, then at uni I was reintroduced to it by a housemate. Admittedly I don’t usually have a tin of evaporated milk hanging around, but when making Snowball Truffles back in December I accidentally picked up evaporated milk instead of condensed milk.
A few weeks ago I will confess to buying some strawberry mousse from a well-known supermarket. Well they were far too sweet, tasteless and not strawberry-like in the slightest. Nothing like the Hippo Mousse I remember from my childhood. It was this that inspired me today. I suppose I wanted a bite of nostalgic comfort.
I have only ever made this with raspberry jelly, as it’s my favourite, but I have it on good authority that it works with many different flavours. It also works with both traditional block jelly and the low sugar powdered jelly. One problem with it – it’s highly addictive. So fluffy it just melts in your mouth and you want more, however it is great at kicking the sugar cravings. Oh, and who will admit to having a secret stash of Gü ramkins?
Jelly Fluff
Ingredients
- 1x 170 g tin of evaporated milk well chilled
- 1 sachet or block of jelly
Instructions
- Melt the jelly with half the amount of water recommended on the packet, allow to cool at room temperature for 30 min.
- Using an electric whisk, whisk the evaporated milk until it has tripled in size. While continuing to whisk gradually add the jelly. Whisk for a further 30 seconds then pour into a bowl. Put in the fridge to set.
Jelly fluff! It is impossible to resist anything with a name like that!
Love the colour – would definitely have to go for the raspberry version too. Can’t beat it!!
Oooo jelly fluff! That looks lovely and very yummy – I think my girly will most certainly want that making!
A childhood staple in our house too, though our mum did it “straight” – with water rather than evaporated milk.
Straight with no milk is just a jelly?
THANK YOU for posting this recipe! – my Granny used to make it when I was little and I’ve tried to do it without success, because I used normal milk instead of evaporated milk.
I hope this recipe works for you.
ooo I have never come across this but it sounds delightfully childish and lush! Hmmmm xxx
Looks great – my son would love this.
Looks yummy and even better, it’s pink! Perfect pud for my Pink Hen Party I think! x
perfect for a pink party!
I LOVE this stuff… my Mum used to make it for me when I was little (probably c.1980) Such happy memories!
Yay!! I hope that I was the housemate you speak of as we all know how brilliant Jelly Fluff is when in need of being cheered up!
Yes it was you. It was perfect 3rd year comfort food.
In our family this was always made with pineapple flavoured jelly and a tin of thoroughly strained crushed (finely chopped) pineapple. If you can buy the pinapple tinned in juice rather than sugar syrup it is nice use the juice you have strained off as the part of the liquid to make the jelly. Lovely.
I’ll have to try that next time as it sounds like a perfect summer dessert.
Oooooo – we made this in Cookery when I was at secondary school! Just the sort of basic recipe a gel needs to give her the basics for life…
LOL
Celia
I remember this from my school day DS lessons… Sigh…
And yes, hands up, I have dozens of Gu ramekins! They are so useful for olives and dips I have been known to buy them because I needed the glasses!
love this…
I have tried to remember how to make this for ages it was always so ready and yummy thought it was made with milk then I saw this and it all came back thank you thank thankyou
I made this quite recently but didn´t whip the evaporated milk…have made it this morning using this recipe so looking forward to trying it…this time with strawberry jelly(I usually use raspberry too!)
Enjoy!
Hi just made this how long to setplease
It depends on the make of jelly but I’d say 4-6 hours.
I know this as elephants breath from my childhood, now making it for my kids.
I’ve tried fir ages to obtain this easy recipe …the other recipes I tried had variations on the amount of water to the jelly, this recipe makes more sense. The only other time I’ve seen the recipe was on the side of a jelly packet from New Zealnd…so, this is an international dessert.
Looks so delicious, can’t wait to try! Question: can you un-mold this like regular jelly?
I’ve never tried to unmould it so unsure how it will work.
Perfect just how my mum used to make it, sometimes adding raspberries to it yum! Now if you could just source the recipe for pineapple custard she also used to make…
I’m intrigued by the pineapple custard.
I made this for our kids as dessert just once using green lime jelly. Half way through eating, my hubby named it ‘Snot Rocket Dessert’. Needless to say a few of us couldn’t eat it after that & just handed it all to hubby. Never, ever, made it with green lime again. A nice easy dessert that wins over many.
We always knew this a Splodge, and had it in many flavors’ Mum used to make up one jelly then when set added a layer of splodge in a different flavor on top instead of having cream which was more expensive. A great alternative to trifle.
Fabulous memories and delicious pud! All those years ago (60’s) we had a very original name for it – “Pink Pudding”!
Just made some for tonight! Still smells and tastes the way it always did!
I am so pleased to rediscover this recipe. My mum used to make it and pour it into a Swiss roll lined bowl. She called it Swiss jelly. Yum