Ingredients

Method

• 2 x 80 g boxes strawberry-flavoured jelly
• 2 x 80 g boxes pineapple-flavoured jelly
• 290 g can dessert cream
• fruit, to decorate
• custard, for serving (optional)

Method

Ingredients

1. Prepare 2 strawberry jellies and 1 pineapple jelly according to package instructions. Pour the two jellies into separate dishes, preferably rectangular (26x16cm)and chill to set.

2. Mix the remaining pineapple jelly with 1 cup boiling water. Set aside to cool slightly (do not chill).

3. Remove the strawberry and pineapple jellies from the fridge and cut into 1 cm squares. Place the squares into a square dish.

4. Mix the dessert cream with the room-temperature pineapple jelly and pour over the red-and-yellow squares, then chill to set.

5. When set, cut into shapes and serve as is or with custard and fruit.

Photograph: Jan Ras
Production: Abigail Donnelly
Recipes: Sadiqah Assur-Ismail
Food assistant: Emma Nkunzana

Find more Ramadan and Eid recipes here.