Carnation Milk Jelly (aka Jelly Fluff)

I saw this recipe for the first time last summer when one of the Sunday Supplements was running extracts from Sophie Dahl’s new book.  I was quite taken with the idea of it (it’s pink and camp, what’s not to love?) and so I asked mum if she fancied it for dessert one night.  Apparently she used to eat it all the time when she was a child, it was one of the great post war puddings! 

Since then it has entered the repetoir in two forms.  If we’re being lazy or in a rush then it’s just Carnation Milk Jellies (although any brand works just as well!) This takes all of 5 minutes to whip up and then you just shove it int he fridge and forget about it until dinner time.  If you have a little more time on your hands, out comes the electric whisk and it is whipped up into a fluffy cloud of pink goodness, also known as Jelly Fluff!  The flavour is the same but the textures are very different.  Also the Jelly Fluff goes a lot further as you give it more volume. 

Makes 4 (6-8 if going for Jelly Fluff) Dependent upon size of glasses/bowls. 

2x135g packs of jelly (raspberry or strawberry)
250ml boiling water
1x410g tin of evaporated milk

- Cut the jelly into small chunks and put them in a large, microwaveable jug. 
– Add the boiling water and whisk until the jelly is starting to dissolve. 
– Microwave in 30 second bursts, whisking in between, until the jelly is completely dissolved. 
– Add the evaporated milk and whisk until totally combined. 
(- Transfer to a larger bowl and beat with an electric whisk until thick and fluffy.)
– Pour into your chosen serving dishes/glasses. 
– Chill in the fridge (keeping them flat) for at least 2 hours, preferrably longer, until totally set. 
– Decorate with whipped cream, sprinkles and whatever else you like.  Camp is the order of the day here! 

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36 Comments

Filed under Desserts, Easy

36 responses to “Carnation Milk Jelly (aka Jelly Fluff)

  1. Anonymous

    would this work with the sugar free Rowntrees diet jelly doyu think? If so…amazingly yummy sugar free guilt free treats ahoy!

    • Anna

      It certainly would work with sugar free jelly, however there is still sugar in the evaporated milk… how much I’m unclear on but you can buy low fat stuff if that helps.

      • Anna

        Actually, ignore me! It’s condensed milk that is sweet, evaporated milk isn’t! I always get the two mixed up. Sorry!

  2. Joanne

    This is such a great sweet! My granny used to make it for me when i was little. We used to use lime flavoured jelly and it was absolutely gorgeous. Well worth a try. :)

    • Anna

      It’s a real nostalgia trip isn’t it! I’ve never tried it with lime but that’s because I only like red or pink sweets and jellies, always was a picky kid!

  3. Anonymous

    how long do you have to whisk it for, I have done everything to the recipe but it has not thickened

    • Anna

      If you’re using an electric whisk then 2-5 minutes will be more then enough. If you’re whisking by hand then you’ll need to give it some elbow grease and a good 5 minutes to work it enough.

      It doesn’t thicken up like, say, whipping cream, however, it should get noticably frothy and build in body from the watery consistency to more of a milkshake or smoothie consistency. You’re wanting to work a lot of air in to give it the volume you want. Even if you can’t get it to hold enough air, it still tastes great without the bubbles, it’s just a difference in texture.

      Hope this helps.

  4. Hannah

    Do you mean to say that your meant to use condensed milk instead of evaporated?

    • Anna

      Nope, I always use evaporated… you could try using condensed instead if you want to but I’m not sure how it would turn out as I’ve never done it.

  5. Anonymous

    I’m confused – carnation milk is condensed milk. Is it Carnation or evaporated?

    • Anna

      Carnation is a brand, they produce Evaporated Milk, Sweetened Condensed Milk and Caramel. Carnation is a Nestle subsidiary. You can also buy evaporated and condensed milk from other manufacturers if you want to.

  6. Nick

    Hi, have you tried making this with double cream instead of evaporated milk?

  7. My old Aunty used to make this as a cake many many years ago and it was truly amazing! Except she always used lime jelly and then chilled it on a biscuit base and to top it off, decorated it with Cadburys flake sliced lengthways. Miss my old Aunty but her recipe is now a favorite with my 2 daughters.

  8. Margot Nazar

    Hello as a child in England we would have a dessert that sounds very similar to this. Carnation milk and jelly with either a can of oranges or raspberries. We called it a ‘Flummery’ is this the same as your recipe?

    • Anna

      I think that Flummery is technically a different dessert, made with oats, but I have to say I quite like the name! I’ve always just called this Carnation Milk Jelly, and my mum deos too.

  9. Anonymous

    My nana used to make this and we have looked for the recipe for years. Cant wait to make this for my little girl.

  10. Mmmm, nice of you guys to share this, but please Ladies is this something that really you couldn’t work out yourselve’s ??? Jelly & a can of evaporated millk, hardly pulitzer winning work or difficult to work out is it ? A dish that was made to create a cheap dessert pre & post war, when fresh milk wasn’t avail, not exactly haute cusine nor much that perhaps deserves such accoldaes online, hardly surprising parents et get charged with “over-praising” god kinda that’s what’s going on here I’d say.

    • Anna

      Ha Ha! You’re right, this isn’t haute cuisine! This blog is all about what I’m cooking at home. It’s simple, tasty food that makes you happy, nothing more than that!

      • Margot Nazar

        Since the recipe is post war smartie pants, how were we to remember how it was made. Yes I knew the recipe had jelly and evaporated milk. I just couldn’t remember the quantities. Not all of us are as brilliant as you seem to think you are in the kitchen.

        • Anonymous

          Hi, my mum also used to make this, but the carnation used to whip up to the consistency of shaving foam, then she wld whisk in the nearly setting jelly and put in the fridge. It was a great quick mousse idea, that I started making it soon after (this is about 15-20 years ago), I used to make a lovely mango mouse with strawberry jelly, (by whisking pureed mangos into the mixture aswell-this would make the mousse a bit more substantial) it was gorgeous. Anyway I had not made this for a long time so recently tried it and the carnation just does not whisk up like it used to- no where near, so I’m wondering if they’ve changed the ‘make up’ of it?

  11. Hi if you leave Carnation (Evaporated Milk) in the fridge over night it does whip up thick and double in quantity.

  12. Anonymous

    my mum inlaw makes this but she said you need to let the jelly half set before adding the milk and whisking – just a little tip

  13. suenz

    Hi all, lovely easy dessert that i enjoyed as a child.then I made it for my little girl.
    It really is important to thoroughly chill the evaporated milk, and cool the jelly but don’t let it set before combining the two mixtures. very easy to make, and eat : )

  14. Judy M

    I fell back exhausted after reading all that info about a very simple pud I first made years ago! Still delicious and like the tip about using lime jelly on biscuit base as a pretend Key Lime Pie!

  15. As with everyone else, this was a childhood favourite. I called it “thuth” because of the sound it made when you put the spoon in. My mother always insisted on boiling the condensed milk before chilling it overnight in the fridge – which since she did it in an unopened can has always made me wonder how I survived my childhood. Any ideas why?

    • Anna

      Not sure why she might have boiled it. If you were to boil the unopened can for long enough (3-4hours on a hob, overnight in a slow cooker) you get caramel. Might have added a more caramelised taste to it or might have just been one of those “because that’s what I was taught to do!” things!

  16. jenny allen

    my mum used to make it for me and my brothers and I hadn,t had it for ages and got a craving for it , I thought it amazing that it would be on any recipe list as I thought it was something mum concocted

  17. Anonymous

    I have been looking for a recipe to make pastel coloured vodka jelly shots for my wedding. This seems like the easiest way, but do you have any idea how you would swap some of the water/evaporated milk for vodka? Sorry, I know you usually make this for your children but it’s worth an ask.

    • Anna

      I’m afraid I’ve never made vodka jelly so I’m not sure how to alter the recipe. But I see no reason why if you were to find a vodka jelly recipe and, as you say, simply switch out the right quantity of water for vodka as recommended that it wouldn’t work out. Good luck!

  18. Anonymous

    My mother makes it with a squeeze of lemon and chopped up marshmallows. Very exciting finding those. She calls it Montilimar. Can only find one other reference to the name.

  19. Hannah Owens

    My dad use to make it and I could never do it like he use to he has passed on now and he did make it for my children
    It was light and fluffy I have tried to make it but the children say you will never make it like grandpa did please give me some tips

  20. Kelly S

    I am making this now – I remember my Grandma making it for me, many years ago. I am using the power of the internet to find the recipe as I was too young when she passed so was unable to ask her how to make it. I do remember there being mandarin segments in it and it was yummy – will let you know how I get on :) x

  21. Kelly S

    Well I tried to do it without chilling the milk but it didn’t work – I stuck it in the freezer along with the jelly for about 15 mins – then tipped the jelly in with the milk and whisked it up. Once fluffy and full with air bubbles I gentle stirred in the mandarin segments. It is now in the fridge chilling – Can’t wait to taste it later :) going to be yummy x

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