Jelly and Custard

Another recipe from my “Kitsch is cool” series but I had to share it too as I have such fond memories of eating Jelly and Custard. Here’s my recipe for three layered Jelly with Custard.

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Serves 4


  • 1 packet Raspberry Jelly

  • 1 packet Greengage Jelly

  • 1 packet Lemon Jelly

  • 6 egg yolks

  • 60ml castor sugar

  • 15ml NoMU vanilla Paste

  • 500ml cream


  1. Scald the cream in a small saucepan with the vanilla paste.

  2. Beat the yolks and sugar together until light and fluffy. Remove the cream from the heat and mix with the egg. Return the mixture to the saucepan and cook, stirring continuously for 10-15 minutes until it has thickened and the egg has cooked. Do not allow to boil!

  3. Remove from the heat, and cover with cling wrap on the surface. Place in the fridge to cool.

  4. Make the jellies as per packet instructions. Pour the Raspberry jelly into a jelly mould to fill it 1/3 of the way. Place it in the fridge for the jelly to set. Once set fill the next third of the mould with the cooled Greengage jelly. Again place into the fridge and allow to set. Once set fill to the top with the Lemon jelly and set.

  5. Once the last layer of jelly has set, remove the jelly from the mould onto a serving plate and serving with the home made custard.

Stylist: Lisa Clark | Mike Leveson