Milk jelly pudding with cinnamon honey

by Leah Halmagyi


  • 4 gelatine leaves
  • 1 cup boiling water
  • 1 Tbsp caster sugar
  • 1 tsp natural vanilla extract
  • 1½ cup full cream milk
  • ½ cup honey
  • juice of 1 lemon
  • ½ tsp ground cinnamon
  • raspberries and Demerara sugar pastry wafers, to serve


1 Soak the gelatine leaves in cold water for 5 minutes, then drain well. Place in a large mixing bowl with the caster sugar and natural vanilla extract, then stir in the boiling water. Mix in the milk.
2 Pour into four 165ml ramekin moulds then refrigerate for 2 hours, until set.
3 Combine the honey, lemon juice and cinnamon in a small saucepan and boil until thickened. Allow to cool.
4 Dip the ramekins in hot water to loosen the jellies, then invert onto plates and unmould. Serve with raspberries and wafers.