Prep 15 mins
Cook 3 hrs
This recipe comes from a Women's Institute cookbook I picked up at a National Trust gift shop. I haven't tried it yet, but plan on trying it soon. It sounds delish! Cook time is estimated chill time.
- 4 ounces butter
- 2 ounces demerara sugar
- 4 ounces flour, sifted
- 2 ounces walnuts, chopped
- 1⁄2 ounce gelatin
- 4 tablespoons water
- 1 lb strawberry, hulled and thickly sliced
- 1 teaspoon lemon juice
- 6 ounces caster sugar
- 1⁄2 pint double cream, whipped
- 1⁄4 pint double cream, whipped
- 1 large strawberry, sliced
- Rub together the butter, demerara sugar, slour and walnuts as if making pastry. Scatter the mixture over the bottom of a shallow baking tin. Bake in a preheated moderately hot oven,(200*C/400*F)for 10 to 15 minutes, until golden brown. Cool, then crumble into a bowl.
- Dissolve the gelatin in the water. Put one quarter of the strawberries into a saucepan with the lemon juice and sugar and mash well.
- Bring to a boil, then remove from the heat and stir in the gelatin. Strain a little of this mixture into a 2 1/2 pint ring mold, to coat the bottom. Chill until set. Let the remainder of the strawberry jelly cool but not set.
- Fold the remaining strawberry slices into the whipped cream. When the jelly is on the point of setting, fold in the strawberries and cream.
- Immediately make alternate layers of the strawberry mixture and crumbs in the ring mold, starting with strawberry and ending with crumbs. Chill until set.
- Turn the ring out of the mold onto a serving platter. Pipe the whipped cream for the decoration around the base of the ring and add the strawberry slices.
This turned out very nice. I followed the recipe exactly. I couldn't find my jelly mold so I made it in a glass dish I usually use to make trifle in. It sure didn't last long. I only had time to take the pictures and it was gone. My kids had a couple of friends over. Thank you for the recipe.