Episode 17 - Grandmothers Pudding


250gr digestive biscuits

250gr butter

135gr raspberry jelly in cubes

6tbsp of corn flour

5tbsp of sugar

1ltr of whole milk

Vanilla extract

Sliced peaches in juice


Heat the milk in a saucepan and add the corn flour, the sugar and the vanilla extract. Stir until you get a thick cream and leave it aside to cool down.

Crush the biscuits in a blender or using your hands, melt the butter and add it to a deep rectangle tray. Follow by adding the crushed biscuits.

Mix it together to create a base, similar to a cheesecake base, using a fork.

Once the cream is cooled down pour it on top of the biscuit base.

Put it in the fridge for 4-5 hours until it sets.

Place the jelly cubes in a bowl and add 285ml boiling water, stir until they dissolve. Follow by adding 285ml of cold water. Pour some of the peaches juice into the jelly.

Once the cream is set pour the jelly gently on top of it, ideally use a ladle to avoid creating holes in the cream.

Add the peach slices and refrigerate for 5-6 hours until the jelly sets.

Additional tips

You can use custard cream which is really tasty but be aware that it’s not going to set like the vanilla cream. You can as well use panna cotta if you like. Instead of peach slices you can add any other fruit. It really adds to the taste. For quicker also you can just layer the biscuits.