History Cookbook: Ginger Cream
-
Ginger Cream
-
Dissolve the jelly in the amount of water listed on the packet.
-
Add ginger syrup to make the liquid up to 425ml/ 3/4 pint.
-
Chop the ginger finely.
-
When the jelly is almost set add the chopped ginger.
-
Add the evaporated milk and stir well.
-
Pour into a wetted jelly mould.
-
Leave until fully set.
-
Turn the jelly out onto a plate.
About this recipe
Healthiness : (7 votes)
Difficulty: 
Preparation Time: 15 minutes, plus setting time.
Number of servings: 6-8
Serving suggestions: Serve with cooked apple or enjoy on it's own.
This recipe uses evaporated milk that was used in WW2 as an alternative to fresh milk. The recipe was submitted by Furgus Martin, Chef at the Robinson Centre, Wyboston Lakes.
Preparation Time: 15 minutes, plus setting time.
Number of servings: 6-8
Serving suggestions: Serve with cooked apple or enjoy on it's own.
This recipe uses evaporated milk that was used in WW2 as an alternative to fresh milk. The recipe was submitted by Furgus Martin, Chef at the Robinson Centre, Wyboston Lakes.
Ingredients
- 1 packet of orange Jelly
- 1 small tin of evaporated milk
- 50g (2oz) preserved ginger
- water (see jelly packet for quantity)
Equipment
- Weighing scales
- Measuring jug
- Wooden spoon
- Mould
Making and cooking it
Always wash your hands before preparing food. - Dissolve the jelly in sufficient water and add a little ginger syrup from the jar to make up to 425ml (¾ pint)
- Add the evaporated milk and the ginger chopped into small pieces when almost set
- Stir slightly in order to distribute the ginger evenly
- Turn into a wetted mould
- Stand in a cool place to set
Ginger Cream - print view
If you tried this recipe and liked it, tell us about it
| Required fields are bold
|
Clean 5 or 6 jam jars very carefully and dry themPut all the dried fruit into a large mixing...
