My recipe for milk jelly was one of the first recipes I shared on here way back when I started blogging and back then, it was something I made quite often for the kids. I hadn’t made it in ages though – until a couple of weeks ago so I thought I’d update the photos and share it with you all again.
I’ve left the post pretty much as it was back in 2011 when I first shared it but if you scroll down to the bottom you’ll find the printable version of the recipe which is much clearer than the original version along with some more recent photos.
I’ve been thinking about investigating how to make milk jelly for a while now but I thought it was more complicated than it actually was. I thought my Nan was a whizz in the kitchen as she would literally be able to whip up treats like this is no time at all when we visited but now I see why – it’s super easy to make and tastes amazing.
I used to love going to my Nan’s house when I was little, she always used to make us a party tea and serve it in style using her little hostess trolley. We used to have the same thing every week – crustless ham sandwiches, Fondant Fancies, two-fingered KitKats, Tunnocks teacakes and her special milk jelly all served with Lowcocks lemonade and if I was lucky and we finished the bottle, I was allowed to take it back to the shop to get the 10p back… Such happy memories.
Anyway, I thought I’d try making my own version of milk jelly last week for the kids and it tasted lovely and brought back some lovely memories of my Nan’s afternoon teas. It’s really easy to make milk jelly and it sets a lot quicker than normal jelly so you don’t have an afternoon of impatient children repeatedly asking if it’s ready yet – or is that just my two?
How to make Milk Jelly
(Keep scrolling for the printable easier to read version of this recipe)
Break the jelly into cubes into a measuring jug and pour in boiling water up to the 1/4 pint level. You then need to spend ages stirring the water until the cubes have melted or you could just cheat and pop the jug in the microwave for 30 seconds – guess which is my preferred method?
When all the cubes have dissolved into the water, I usually let it cool for twenty minutes or so before slowly adding the milk up to the 1-pint level, stirring the whole time until it’s all mixed together. If it’s too hot when you add the milk then it will curdle slightly – if you can, leave it until the mix is almost completely cool.
Pour your milk jelly mix into whatever moulds or bowls you’re using and pop them in the fridge to set. I poured my mix into 4 small fancy jelly moulds and they took about an hour and a half to set.
I was planning to go all posh and buy a few strawberries to go on the top but the jellies were polished off long before I made it to the shop!
So there you go, how to make milk jelly just like my nan used to make. Now all I have to do is figure out how she made her yummy split pea and lentil soup with dumplings and I’ll be happy 😉
This milk jelly is exactly what my Nana used to make for us when I was little. This is so easy to make! Some people use evaporated milk for this but I think it give the jelly an odd taste. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This milk jelly is exactly what my Nana used to make for us when I was little.
This is so easy to make!
Some people use evaporated milk for this but I think it give the jelly an odd taste.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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