Ingredients:

• 1.5 cups – cubes cut from leftover cake (omit any icing present)
• 1 cup – cake or (sweetened) bread crumbs
• 2 cups – chopped mixed fruit fresh or canned
• 1 packet Lemon jelly
• 1/2 packet red jelly (strawberry or raspberry)
• 3.5 cups – water
• 2 tbsp – Sugar
• 1 cup – chilled light Cream

Method:

1. Boil 1 cup of water, add 1 tbsp sugar.
2. Dissolve lemon jelly in it. Stir till clear.
3. Take off flame.
4. Add 1.5 cups water. Stir, keep aside.
5. Mix cake cubes and fruit.
6. Wet jelly mould, add fruit and cake to it. Mix.
7. Pour lemon jelly to cover contents.
8. Chill till almost set.
9. Boil 1/2 cup water, add sugar.
10. Dissolve red jelly. Stir till clear.
11. Take off fire. Add remaining water.
12. Stir well, pour over set lemon jelly.
13. Allow to semi set. Sprinkle crumbs over it.
14. Press lightly with palm. Allow to set completely in chiller.
15. To serve, dip mould for a few seconds in hot water.
16. Invert with a sharp tap on the plate.
17. Cut and serve immediately, topped with cream.

Recipe courtesy of Saroj Kering