Jelly-and-custard moulds


Jelly-and-custard moulds

When we asked Keletso Motau to tell us about the pudding that made him most nostalgic for childhood

he didn’t hesitate: jelly and custard and there had to be guavas!

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His impressive-looking rendition of this South African classic requires just four ingredients

five if you count water! (We’ll let you in on a secret – Woollies’ ready made custard sets beautifully with the addition of a little gelatin!)

You’re going to need to invest in a silicone jelly mold, but trust us, it’ll be worth it!

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• 1 x 410 g can Woolworths guava halves in fruit juice

• 80 g Woolworths strawberry jelly

• 1 x 10 g packet gelatine powder

• 2 T water

• 1 x 500 ml tub Woolworths fresh vanilla-flavoured custard

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Drain the guava halves, reserving the syrup. Cut the guavas in half.

Arrange the guavas in the bottom of 6 lightly greased silicone bundt molds.

Make the jelly according to packet instructions, then pour over the guavas. Chill to set for 4 hours.

Once jelly is set, make the custard layer. Mix the gelatin powder with water and allow to bloom.

Melt the gelatin in the microwave for 30 seconds, then mix with the custard. Pour the custard over the set jelly and chill in the fridge for another 4 hours.

To unmould, dip the molds into hot water to loosen, then turn out onto a serving plate. Serve with the reserved syrup.


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