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Milk Jelly with Strawberries, Elderflower, and Cobnut Brittle

Servings 4 people


For the milk jelly

  • 4 sheets gelatine
  • 450 ml whole milk, ideally organic
  • 150 ml double cream, ideally organic
  • 3 tbsp honey, ideally raw and unpasturised

For the cobnut brittle

  • 125 g shelled cobnuts
  • 1 pinch sea salt
  • 125 g golden caster sugar

To serve

  • A few handfuls of strawberries, ideally a mixture of wild and cultivated varieties
  • A few small, fresh chocolate mint leaves
  • 1 head of elderflower, flowers seperated from stem


  1. Start by making the milk pudding. Soak the gelatine leaves in some cold water for around five minutes until they soften. Meanwhile, combine the milk, cream and honey in a saucepan and warm gently for a few minutes over a low heat. Don't allow the mixture to get any hotter than 35°C or the honey will lose its wonderful raw properties. Squeeze any excess water from the gelatine leaves and add them to the pan, giving them a stir to quickly dissolve them. Divide the mixture evenly between four wide shallow bowls (we usually use enamel soup bowls) or, alternatively (as we have done in the photographs here) make one large pudding (we used an enamel pie dish) and leave to set for around 12 hours (or overnight) in the fridge. The puddings will keep for a few days in the fridge as long as the cream and milk you used was fresh.

  2. To make the cobnut brittle: grease a sheet of baking parchment with a little sunflower oil. Lightly toast the chopped cobnuts in a pan with a pinch of sea salt, then set aside. Melt the sugar in a small saucepan over a medium heat until it is golden brown and all of the granules of sugar have dissolved. Take the sugar off the heat, immediately stir in the toasted nuts, then pour the sticky mixture onto the baking parchment, spreading it out and flattening it to around 1cm thickness (you'll need to do this very quickly as the sugar will start to cool and set as soon as you stir in the nuts). You'll end up with more brittle than you need for the pudding but, wrapped in baking parchment and stored in a tin, the remainder will happily keep for a week or two.

  3. To assemble the pudding: hull and quarter the larger strawberries; hull and half the smaller strawberries, and keep the wild strawberries intact. Arrange the strawberry quarters and halves on top of the fridge-cold bowls of milk jelly, then scatter the wild strawberries over the top. Break off some small pieces of cobnut brittle and dot them amongst the strawberries. Place a few mint leaves among the fruit and sprinkle over some of the tiny elderflowers. Serve immediately.