Orange Jelly Castles
- 4 3/4 oz packet tangerine or orange jelly cubed
- 4 floz boiling water
- 15 oz can semolina pudding
- about 4 tablespoons desiccated coconut
- 11 oz can mandarin orange segments drained
- 'leaves' of angelica
- Rinse out four 150 ml (1/4 pint) moulds with cold water.
- Place the jelly in a small pan with the boiling water and stir over very low heat until the jelly is dissolved. Remove from the heat and cool for about 5 minutes.
- Using a fork or balloon whisk, beat the semolina pudding into the jelly until evenly blended. Divide the mixture between the prepared moulds, cover with cling film and refrigerate for 1 - 2 hours, until set.
- Unmould the jellies, one at a time: run a round-bladed knife around the sides of the jelly to loosen it. Dip the base of the mould in a bowl of hot water for 2 - 3 seconds, then invert a dampened dessert plate on top. Hold the mould and plate firmly and invert them, giving a sharp shake halfway round. Lift off the mould.
- Sprinkle the coconut over the jellies, covering the tops and as much of the sides as possible. Using the tip of a round-bladed knife, lift the loose coconut from the plates and gently press it on to the sides of the jellies.
- Arrange mandarin orange segments on the top and around the base of each jelly, then decorate with 'leaves' of angelica. Serve at once, or refrigerate for up to 2 hours.
Calories: 239 kcal
Carbohydrates: 47 g
Protein: 4 g
Saturated Fat: 2 g
Sodium: 22 mg
Potassium: 150 mg
Fiber: 3 g
Sugar: 36 g
Vitamin A: 1023 IU
Vitamin C: 30 mg
Calcium: 145 mg
Iron: 1 mg