Puddings
Raspberries on a Slant
This recipe makes a very good talking point at a dinner party as everyone tries to guess how you managed to slant the dessert.
I always use the jelly granules rather than the solid jelly.
4 medium sized wine glasses
8 large cans (for supporting the glasses in the fridge)
Ingredients
1 small packet raspberry jelly
Fresh raspberries (quantity depends on how many you want in the glass)
1 packet raspberry angel delight
Soya or goat’s cream
Raspberries for topping
½ pint boiling water (285 ml)
½ pint cold water (285 ml)
Method
Firstly, sprinkle the sachet of granules into a jug and pour ½ pint of boiling water over the top and give everything a good stir and continue stirring until the granules have dissolved.
Once everything has dissolved pour ½ pint of cold water into the mixture making it up to 1 pint.
Holding one of the glasses, place some raspberries in the bottom of the glass. Then slightly tilt the glass and pour some of the jelly into the glass leaving enough room at the top for the fruit. The glass must be tilted when you do this.
Place the glass in the fridge keeping it tilted at all times –supporting the glass with a variety of tins behind and in front of it, so that the glass can remain tilted and cannot slip over whilst setting in the fridge. Carry out the process again until you have filled all the glasses.
Once the jelly has set, make up the Angel Delight following the instructions on the packet.
Remove the glasses from the fridge and now keeping them upright pour the Angel Delight into the glass on top of the jelly.
When the Angel Delight has set place the cream and some raspberries on top for decoration and keep refrigerated until ready to eat.