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Recipe for June

Barry Cunliffe very kindly wrote to Kirton News to share his recipe!

He wrote - ‘I have been making a recipe that sort of invented itself.  My friend and I eat it often, and my brother, up in Withernsea also makes it since I told him about it.  So, I thought I would share it with you and see if you wanted to share it with others, via Kirton News! It takes minutes of work, but a day or so to set.’

You will need:

3 fresh - i.e., soft, tortillas - I get mine from a very local supermarket.

Soft fruits, fresh, frozen (and defrosted but keep the juice) or tinned (drained but keep the juice).

Low Calorie jelly mixes (the powder type)

Sugar-free sweetener crystals (or caster or icing sugar, but not good for me, health-wise)

Double cream (I used Elmlea as it is slightly lower in Calories) but any double cream - the larger tub.

In a large, round, deep, dish, lay one tortilla that fits snugly (or use a pastry cutter if the dish is smaller than the tortilla).  I even used an apple corer as the outside cutter was the same size as a small dish when I made them for Patricia.  But to keep it easy, if the tortilla can be used whole and as a snug fit, it is less hassle.

Put a single layer of fruit on the bottom tortilla.  If it is frozen or tinned fruit (all work) defrost and/or drain the juice first and retain it.

Place another tortilla over the fruit.

Put a second layer of fruit in, as above.

Put another tortilla on the fruit - the third and last - unless you have a very deep dish.

Make up the jelly as on the packet, using water, and then add any fruit juices.  Adjust the quantity/strength depending on the size of the dish and remaining space.

Pour the jelly over the contents of the dish, to immerse the fruit and tortillas.  

Place in the fridge for the jelly to set - overnight I find to be sufficient.

Then whisk the double cream with the sweetener until it forms stiff peaks that don’t fall back of their own accord, and spoon it onto the jelly.

Put in the fridge for another few hours/overnight.

I hope you enjoy it as much as we all have.  The best one so far was a blueberry one, but todays is (cooked, home grown) rhubarb at the bottom, then tinned mandarin orange segments and then blueberries.  The mandarin juice goes into the strawberry jelly so it is not wasted.