This is a very refreshing and easy to eat pudding. Hardly any prep involved but you just need to allow time for the jellies to set, so make the day before you need them. In extreme temperatures, jelly melts easily so I would advise adding another half to one extra leaf of gelatine to ensure a set. Then either turn out if you’re feeling brave or serve in your prettiest teacups or coffee cups or even in little glasses.

Summer wine jelly in vintage teacup
Summer wine jelly in vintage teacup

To serve 4

  • 125ml size moulds, teacups or glasses

For 4 individual puddings

  • 350g mixed summer berries: rapsberries, strawberries, redcurrants, cherries, black seedless grapes etc
  • 275ml pink wine
  • 3 dessertspoons caster sugar
  • 2 leaves gelatine, soaked in a little cold water


  • First work out what you are going to use to put the jellies in and make sure they will fit in your fridge
  • Pick through your chosen fruit and reject any soggy looking berries
  • Divide the fruit between your containers
  • Soak the gelatine leaves in cold water
  • Put the sugar and wine in a pan and gently heat until the sugar dissolves
  • Remove the gelatine from the water and squeeze firmly in your hand
  • Add the gelatine to the warmed wine until dissolved and strain into a jug
  • Use the jug to gently pour the wine on top of the fruit
  • Place in fridge and leave overnight
  • Needs no garnish or accompaniment (just a glass of dessert wine perhaps)



If you are using gelatine from the cupboard, do check the sell by date as the setting qualities deteriorate with age

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