This is an old time favourite and a dessert we never tire of. It is a perfect pudding to make if you need to feed a crowd as the recipe makes a large quantity.
Serves 10 – 12
1 packet lemon flavoured jelly
250ml (1 cup) boiling water
1 x 410g tin evaporated milk, well chilled
125ml (¼ cup) castor sugar
1 x 115g tin granadilla pulp (about ½ cup)
2 packets Tennis biscuits or any plain tea biscuit
Fresh mint or fresh lemon verbena to decorate
Make the jelly with boiling water and leave to cool slightly (must not set).
Using a large bowl, beat the chilled milk till thick while gradually adding in the castor sugar.
Add the lemon jelly and stir well and then the granadilla pulp.
Place a layer of biscuits on the base of a casserole dish or large glass bowl and if necessary break biscuits to cover the whole base. Pile some of the mixture on the biscuits. Repeat the layering ending with the mixture on top.
Crumble some biscuit over the top of the dessert.
Chill in the refrigerator for 2 – 3 hours or overnight.
When ready to serve, decorate with fresh herbs.