|Caster sugar||4 Ounce (100 Gram)|
|Redcurrant jelly||4 Ounce (100 Gram)|
|Ruby port||1 1⁄2 Pint (900 Milliliter)|
|Gelatine powder||1 Ounce (25 Gram)|
|Mint sprig||1 (To Decorate)|
Place the sugar and jelly in a pan and add 1/4 pint/150 ml water.
Heat gently until the sugar has dissolved and jelly has melted.
Stir in the ruby port.
Dissolve gelatine in 4 tbsp boiling water and stir into the port mixture.
Pour into a wetted 2 pint/1.2 litre jelly mould and leave overnight in fridge until completely set.
To serve, dip the mould in some hot water for a few seconds and invert on to a serving plate.
Decorate the jelly with the mint sprigs and serve accompanied by a few grapes, Stilton cheese, dates and assorted nuts.
Serving size: Complete recipe
Calories 1432 Calories from Fat 0
% Daily Value*
Total Fat 0.05 g0.07%
Saturated Fat 0.02 g0.12%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 92.2 mg3.8%
Total Carbohydrates 205 g68.4%
Dietary Fiber 0.16 g0.64%
Sugars 191.1 g
Protein 25 g49.7%
Vitamin A 1.7% Vitamin C 1.1%
Calcium 7.8% Iron 17.1%
*Based on a 2000 Calorie diet