Dessert Recipes: Mum's Fizzy Pudding
Orange Fizzy Pudding Dessert
My favorite light dessert recipe
After a heavy meal this is the dessert I bring out for guests - and they always love it. It is light and unlike a blancmange this is a mixture of jelly (jello) and evaporated milk that is whisked until it is completely areoated - that is, until it is all bubbles and no wobbles! In my family we called it fizzy pudding though you might want t come up with your own name.
You can ring the changes by changing the flavour of jelly used and the fresh fruit used to top it.
I hope you enjoy it as much as I used to.
NB - Vegetarians need to make their own fruit jelly using agar agar!
Image credit: Fizzy Pudding by the author of this page.
My History of Fizzy Pudding
When I was small I was always allowed to help get things ready for Christmas: I got to stir the Christmas cake and wrap silver coins in grease proof paper to drop into the Christmas pudding. But by far my favourite was to help make the Fizzy Pudding. I have no idea if it has a proper name but it will always be Fizzy Pudding to me.
Of course in the 1950s we didn't have an electric whisk so whisking this up was a lot of work but it was something of a tradition that we all took turns using the old whisk that you turned by hand. You can see one similar in the photo - your hands soon got sore.
Evaporated milk was expensive in those days so this was a treat for us and we usually had it with birthday cake on everyone's birthday.
Today it is easy but I still have fond memories of making it. That includes the time my brother, sister and I decided to cook a meal for my parents as a surprise. It was the first time of using Mum's brand new electric whisk. Unfortunately we were more enthusiastic than expert and it ended up all over the ceiling and walls. It took us longer to clean up after us than it did to cook the meal.
I still make this every year for those who just can't make enough room for Christmas pudding and every time I do make it, I smile.
This is a light dessert that everyone loves. The trick to making a real fizzy pudding is to keep on whisking until it is light and fully - stop before that and you get a blancmange - a Fizzy Pudding is more bubbles than Wobble :0)
- Prep time: 30 min
- Ready in: 30 min
- Yields: 4
- 1 Hartley's Jelly (jello)
- half pint hot water, this is half what you would normally use for jelly
- half pint evaporated milk, use LIGHT for fewer calories
- fresh fruit, for topping
- flaked chocolate, for topping
Cast your Vote for my Dessert Recipe
Strawberry Fizzy Pudding Dessert
- Break up jelly into small cubes
- In a pint jug, add hot water and stir until the cubes are completely dissolved
- Allow to cool but do not allow it to set
- In a large bowl or food processor, add the jelly mix and the evaporated milk.
- Whisk until it is completely light and fluffy and is stiff enough to stand in peaks. If you don't whisk it completely you will leave a more solid blancmange section in the bottom of the bowl when it sets. My brother actually likes this best so I sometimes deliberately leave it.
- Move it to the dish you want to serve it in - individual dishes can look really elegant.
- Place in a fridge and leave to cool overnight.
- Top with fresh fruit and flaked chocolate and serve.
Variations to try
Of course it depends on the flavour of the jelly you use - there are so many to choose from. Think about which fruit compliments which jello. I use tangerines with an orange jelly, fresh raspberries and blueberries with raspberry jello and strawberries with strawberry jelly. Kiwi fruit looks wonderful on lime and lemon.
For a birthday day for a friends I served this in wine glasses that I had 'frosted' around the rim with sugar. I just dipped the edge of the glass in lemon juice then rolled it through sugar. If comes out uneven which looks really great, especially in candlelight ;)