Mulled Wine Jelly

A light alternative to Christmas pudding. 6-8 puddings

500g red wine
150g orange juice
4 leaves gelatine
1 vanilla pod
Finely grated zest of 1 lemon, 1 orange and 1 lime
½ freshly grated nutmeg
1 cinnamon stick
1 star anise
3 cardamom pods
325g caster sugar

150g double cream
30g caster sugar
½ tsp vanilla extract
Raspberries & crushed pistachios to decorate (optional)


1: Place the gelatine leaves into cold water to soak for 15 minutes.

2: Place the wine, orange juice and sugar into a large pan and place onto a low heat.

3: Grate the lemon, orange and lime on the fine side of a grater and add to the pan.

4: Smash the spices and add to the pan.

5: Split the vanilla pod then scrape out the seeds and add to the pan with the pod.

6: Bring the contents up to about 80°C and stir to ensure the sugar has dissolved.

7: Squeeze out the gelatine then add to the pan and mix together until dissolved.

8: Cling film the pan and leave to infuse for 1 hour.

9: Place your glasses of choice onto a tray and place into the fridge to chill.

10: Pass the liquid through a fine sieve to remove all the flavourings.

11: Pour the jelly carefully into the glasses about 1cm from the top of the glasses.

12: Carefully place into the fridge and leave to set for at least 6 hours ideally overnight

13: Place the 150g of cream into a bowl and add the 30g of caster sugar and vanilla.

14: Whisk until lightly thickened then spoon into the glasses.

15: Decorate with crushed pistachios and raspberries.

Macarons & Macaroons

Award winning patissier, Tim Fisher has completed his fourth book which is available to purchase at £14.99 via Amazon. Great choice for a Christmas present!

Tims facebook page also features a list of his classes which have been scheduled from the 23rd January to the 17th April 2021. For further details visit:



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