Instructions: *Dissolve the jelly in 150ml ( 1/4 pint) boiling water. Allow to cool slightly.

Pour the evaporated milk into a bowl and whisk until thick and bubbly.

Stir the jelly and half the canned fruit into the evaporated milk. Using a ladle or large spoon put the mixture into the jelly mould or bowl.

Allow to set in the fridge for approximately 2 hours.

*When set, dip the base of the mould or bowl in hot water and turn the jelly out on to a serving plate, (the jelly may form a separate layer as photographed).

Spoon the remaining fruit around the edge of the jelly.

* Cut shapes from the angelica to decorate the jelly.

NOTES : An ideal dessert for childrens parties.Especially effective when made in a novelty shaped mould.This recipe requires 2 hours chilling time.

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