Summer berry and elderflower jam jar puds recipe

  • Serves 6
  • 20mins to prepare and 180mins to set
  • 205 calories / serving
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Measure 100ml (31⁄2fl oz) boiling water into a heatproof jug and add the jelly cubes, stirring until dissolved. Add the elderflower cordial and enough cold water to make the liquid up to 500ml (17 1⁄2fl oz). Divide the liquid jelly between 6 sterilised jam jars and chill for at least 3 hours or overnight to set.

To complete the jelly jars (up to 2 hours in advance), divide the berries and cake cubes between the jars. Screw on the lids and chill until needed. To serve, remove the lids and top each jar with a generous spoonful of crème fraîche.


  • Ingredients

  • 1 x 135g pack raspberry jelly, cubed
  • 75ml (3fl oz) elderflower cordial
  • 200g (7oz) mixed berries, strawberries hulled and halved
  • 150g (5oz) Madeira cake, cubed
  • 1tbsp crème fraîche
  • Energy 870kj 205kcal 10%
  • Fat 5g 7%
  • Saturates 3g 14%
  • Sugars 34g 38%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 39.6g Protein 3.1g Fibre 4.2g


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