Pudding in a Jar



For the Crust:
200g biscuit crumbs of your choice (crumbs from rusks is a delicious option)
110g butter (melted)
20g (25ml) Huletts Castor Sugar

For the Filling:
15ml gelatine
100ml boiling water
1 x 385g can condensed milk
125ml lemon juice
250g smooth cottage cheese
250ml cream (stiffly beaten with 25ml Huletts Castor Sugar)



  1. Mix all the ingredients together in a food processor. Divide and press the crumb mixture into the bottom of six baby jars. Place in fridge until needed.
  2. Dissolve gelatine in boiling water.
  3. Mix condensed milk, lemon juice and cottage cheese on low speed with electric beater.
  4. Add gelatine and mix in gently. Lastly add the beaten cream and incorporate well.
  5. Divide and spoon filling on top of crumbs in baby jars.
  6. Place in the refrigerator to set. Decorate with a dollop of beaten cream and lemon segments.