Christmas pudding has never been on the radar at Christmas in our family, mainly because my dear husband won’t eat it. Instead Christmas dessert is more likely to be Lemon Meringue Pie, Lemon Delicious Dessert or Pineapple Coconut Pie. All of these recipes are up on the food blog.
Pavlova is another favorite Aussie Christmas dessert, though not is much in our house as it is a bit too sweet for my liking. I’m actually just as happy with fresh fruit salad and frozen yoghurt. But this year I might just try something different for Christmas dessert, a recipe a friend has christened Jelly Cream.
For starters it is the simplest recipe you could ever wish to have. It has only a few ingredients and one of them is water. We used this recipe recently with fresh summer fruits for guests for dessert and they loved it.
Jelly Cream
Ingredients
1 Port wine jelly
Half cup boiling water (125 ml metric)
A tad less than half cup cold water (100 ml metric)
1 block packet of cream cheese
Method
Make the jelly up but not as per directions ion packet. Instead halve the amount of hot water and then cold water to what directions say on the packet and instead make jelly with the amounts of hot and then cold water listed above.
Stir thoroughly to mix.
Cut a block of cream cheese into cubes. Using a potato masher mash these cubes into the jelly mix.
Put into the fridge to set.
You can’t get anything easier than that and the cream cheese give a really nice taste to it.
NOTE
You could use any other sort of jelly and the original recipe suggested cherry. But I liked the idea of port wine. Friends who also made this used strawberry. As she was making it for children instead of mashing the cheese, she blended it so there were no little lumps.
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