When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Raspberry Fluff

Raspberry Fluff

Lee Majhen-Todd

 Jelly, not just for children or for parties!

 Raspberry fluff is my grown-up version of jelly and ice cream and a bit of a throwback to my childhood where evaporated milk was my families substitute for fresh cream.

 Always a tin or two in our pantry ready to be poured over pies and puddings, blended into sauces or whipped up and mixed with jelly to make jelly fluff.

 I know this isn’t a posh pud’, but who wants a posh pudding which takes hours to make when this can be rustled up in just a few minutes.

 I’m partial to a bit of raspberry jelly, but if that’s not your favourite flavour, use the one you like best.

 You can posh up the pud’ too.

 Add shavings of dark chocolate on the top, maybe a few bits of tinned fruit in the bottom of each pot or one of my favourites, big dollops of sweet whipped cream on the top too.

 Whichever way you want to eat it, there’s no need to stop eating jelly once you’re all grown up!

 Go on, give it a go and enjoy your sweet life!

Light, sweet, fruity and quick.

 What You Need

  •  1 Packet Raspberry Jelly – Chopped into small pieces

  •   1 Tin Evaporated milk

  •    400ml Boiling water

Cut the jelly into small pieces to help it dissolve in the boiling water.

How It’s Done

  •     Place the chopped jelly into a jug and pour over 400ml of boiling water

  • Give it a mix until it’s all dissolved

  • Set the jelly aside until it’s room temperature but still liquid

  • Once the jelly is cool enough, place the evaporated milk into a separate, large bowl and start to whip it.

  • Keep whipping until the evaporated milk fluffs up and can’t increase in size any more – approximately 10 minutes. – See Tip Box

  • Once the evaporated milk is whipped, pour the cooled jelly and beat again so that its all mixed together.

  • Pour the raspberry fluff into serving dishes.

  • Let it set in the fridge for at least 2 hours

  • Serve it cold with or without chocolate shavings

Whip the evaporated milk until it triples in size.

Tip Box

  •   Serving - No need to serve the fluff in separate pots. Serve it from one big bowl sprinkled with chocolate shavings for more of a party feel.

  • Bowl – You will need a big bowl when whipping the evaporated milk as it will get much bigger in volume,

  • Evaporated Milk – The evaporated milk will whip up much bigger than expected. Keep whipping it until you can see that it won’t increase in size any more.

  • Jelly – If you don’t like raspberry flavour use your favourite flavour jelly instead.

Sprinkle with grated chocolate, or don’t.

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