• 40 minutes prep time
  • 4 hours cooking time
  • Serves 20
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  • 2.8L Water, boiling
  • 2.8L Water, ice cold
  • 1 Packet (1kg) Freddy Hirsch Raspberry (802282) or Crème Soda Jelly (802283)
  • 800g Sponge cake off-cuts, cut into cubes
  • 1kg Fruit salad, tinned
  • 2L Custard, prepared


  1. Empty the packet of jelly into a 10L container.
  2. Add boiling water and stir until jelly has dissolved.
  3. Add ice cold water and stir.
  4. Divide the sponge cubes between 20 x 500ml clear take-away containers, so that there is approximately 40g per container. Add 50g of undrained tinned fruit to each container.
  5. Pour 250ml jelly mixture over tinned fruit and allow to set in fridge overnight.
  6. Divide the prepared custard equally between the 20 containers.