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This recipe was taken from the Take a Biscuit recipe book, written and published by us.

Berry Jelly Pots


  • 1 x 80 g packets of strawberry or raspberry jelly
  • 225 ml boiling water
  • 325 ml clear berry juice (or cold water)
  • 400 g mixed berries, hulled, rinsed and drained
  • 16 small mint leaves
  • 8 Bakers Blue Label Marie Biscuits
  • strawberry jam

Chef's hint:

You can use small coffee cups, glasses or ramekins if you’re fresh out of dariole moulds!


Place the jelly powder in a bowl and add the boiling water. Stir until the crystals have dissolved. Stir in the berry juice or cold water.

Spray 8 x 150 ml capacity dariole moulds with non-stick spray and pour about 1 cm of jelly liquid into the moulds. Place in the freezer until the layer of jelly is firm, about 15 minutes.

Pat the berries dry and place equal portions into the moulds. Carefully pour the remaining jelly mixture over the fruit. Insert two mint leaves into each mould, close to their rims. Spread the Bakers Blue Label Marie Biscuits thickly with some strawberry jam and place on top of the jelly in the moulds, the jam side facing down. Place in the fridge to set for 2 4 hours.

Just before serving, un-mould the jellies onto serving plates, with the biscuit forming the base, and serve.

Serves 8