Broken Glass Pudding | Jelly and Milk Pudding
Recipe type: Dessert
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3 x 80 gm jelly packs (I used lime, raspberry and mango)
  • 1½ cup hot water
  • 1½ cup ice cold water
  • ½ tin condensed milk
  • 125 ml cream
  • ½ cup milk
  • 1 tsp vanilla extract
  • ½ cup water
  • 1 tbsp gelatin (refer notes)
  1. Empty the jelly packs into three different boxes.
  2. Pour half cup hot water and whisk well. Then add half cup cold water and mix till the jelly is all melted and settled.
  3. Do this process with all jellies. Close and store in fridge till set.
  4. Heat the water in the microwave till hot. Melt the gelatin in it. Set aside.
  5. In a saucepan, whisk together the condensed milk, cream and milk. Bring to heat.
  6. As the mixture gets heated, add the gelatin water and whisk well. Heat till the gelatin is all melted - do not boil. Switch off and add the vanilla.
  7. Allow the mixture to come to room temperature.
  8. In a silicon pan, cut the jelly into cubes and scatter them all over. Pour over the milk mixture. Allow it to set in the fridge for at least two hours.
  9. Flip the pudding onto a serving plate. Slice and serve.
Using 1 tbsp gelatin gives you a less set, soft milk layer. If you want a thicker milk layer more like a jelly, add an additional tbsp of gelatin.
Recipe by The Big Sweet Tooth at