This fabulously retro jelly dessert will add a burst of colour to the table and brighten up any celebration. Broken Glass Jelly is a sweet and fun treat that both the kids and adults will love.
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What is Broken Glass Jelly?
Also called Wobble Cake, Stained Glass Jelly, Broken Jelly Cake, Broken Glass Jello and Broken Glass Jelly Pudding, this easy dessert is made with colourful and translucent jelly cubes (the "broken glass") that are held together with a neutral-coloured jelly made with milk or juice.
Why you'll love it
Since Aeroplane jelly first came on the scene in 1927, Aussies have loved their jelly! It is, of course, a popular treat all around the world.
And this recipe will make you love jelly all over again.
Broken Glass Jelly is a visually appealing treat that is easily customised and perfect when served on its own or with cream or ice cream.
(And there are plenty more jelly recipes! You might also like Jelly Slice, Jelly Lamingtons, Jelly Crystal Cookies, Frog in a Pond, Peach Slice and Christmas Trifle.)
The Recipe for Broken Glass Jelly
Not surprisingly, this recipe was a hit with home cooks in years gone by, and I found various versions in community recipe books (where home cooks share their favourite recipes, usually in support of a local charity that then sells the recipe book containing all of these wonderful recipes).
I did test a few of these older recipes to develop and settle on this recipe – which you should find to be a reliable and easy recipe!
Ingredients for Broken Glass Jelly Pudding
The ingredients you'll need are:
- 3 packets of jelly crystals (different colours for the most visually-attractive results)
- boiling water
- milk
- condensed milk
- vanilla extract
- gelatin.
The ingredient measurements can be found in the recipe card at the end of this post.
Equipment
You'll also need a jelly mould that holds 1 - 1.5 litres. You can find jelly moulds at specialty kitchenware stores or go searching at op shops to find a vintage jelly mould. I've found several old Tupperware jelly moulds (in mint condition) at op shops.
Alternatively, you can use a plastic or glass bowl of about the same capacity. It won't be as fancy as a mould – with no pretty patterns – but it will do the job.
How to make Broken Glass Jelly
TIP: You need to start making Broken Glass Jelly at least a day in advance as the jelly requires setting time.
Setting the jelly
Start by making up each of the jellies in a separate container with only 1 cup of boiling water added to each.
NOTE: This will be less water and different to the instructions on the jelly packet. DO NOT follow the instructions on the packet. Instead, follow the directions in this recipe.
Stir well to dissolve the jelly crystals and place in fridge to set for at least 4 hours.
Making jelly cubes
Once the jelly is firmly set, cut into cubes of about 2cm x 2cm.
No need to be precise as the jelly will look even more "broken" if the pieces are irregular.
Putting the pieces together
Next, you need to make a gelatin mixture to hold your jelly pieces together.
Combine milk, condensed milk and vanilla extract in a bowl.
Dissolve gelatine in ½ cup of boiling water and then add to the mixture and stir to combine.
Place your jelly cubes in the mould or tin and then pour the milk mixture into the mould or tin.
TIP: There is no need to grease the jelly mould or prepare it in any other way.
Place in the fridge to set overnight.
How do you remove the jelly from the mould?
When you are absolutely sure the jelly has set, invert the mould and place a tea towel soaked in warm water over the mould for 30 seconds. Gently tap on the mould if the jelly doesn't release.
To remove stubborn jelly from the mould, try re-heating the tea towel and placing over the mould again. Alternatively, use a butter knife to loosen the grip the jelly has on the sides of the mould.
TIP: Invert onto the plate you intend to serve your dessert on as it is difficult to transfer to another plate.
Serving Broken Glass Jelly
Cut slices using a sharp knife. Wet the knife first so it slides through the jelly easier.
Serve on its own or with cream, ice cream or custard – for a truly memorable dessert.
Variation ideas
This Broken Glass Jelly recipe is easily customisable by:
- changing the colours/flavours of the jelly
- substituting the milk/condensed milk/vanilla mixture with a fruit juice
- replacing one of the jellies with pineapple, strawberries or another fruit
- using many small jelly moulds instead of one large one.
Recipe FAQs
It should last about 5 days in the fridge, provided you haven't added any fruit (which will shorten that time to a day or two).
Find them at specialty kitchenware stores or op shops. Alternatively, you can use a plastic or glass bowl.
More festive recipes
Other stunners for the Christmas table:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Broken Glass Jelly
Equipment
- jelly mould or plastic/glass bowl (1 - 1.5 litre capacity)
Ingredients
- 3 packets jelly crystals (85 grams) (three different flavours/colours)
- 3 cups boiling water
- 1 ½ cups milk
- ½ cup condensed milk
- 1 teaspoon vanilla extract
- 1 ½ tablespoons gelatin
- ½ cup boiling water
Instructions
- Place each packet of jelly in a container and add 1 cup of boiling water to each container. Stir well to dissolve the jelly crystals and place in fridge to set for at least 4 hours.
- Once jelly is firmly set, cut into cubes of about 2cm x 2cm.
- Combine milk, condensed milk and vanilla extract in a bowl. Dissolve gelatine in the ½ cup of boiling water and then add to the mixture and stir to combine.
- Place jelly cubes in the mould or tin and then pour the milk mixture into the mould or tin. Place in fridge to set overnight.
- Remove jelly from the mould and serve.
Notes
- You need to start making Broken Glass Jelly at least a day in advance as the jelly requires setting time.
- When making jellies, DO NOT follow the instructions on the packet. Instead, follow the directions in this recipe (which involve adding less water than the packet instructions).
- To remove jelly from mould, invert (onto the plate you intend to serve it on)and place a tea towel soaked in warm water over the mould for 30 seconds. Gently tap on the mould if the jelly doesn’t release.
- To remove stubborn jelly from the mould, try re-heating the tea towel and placing over the mould again. Alternatively, use a butter knife to loosen the grip the jelly has on the sides of the mould.
- Cut slices using a sharp knife. Wet the knife first so it slides through the jelly easier.
Anne
Hi I’ve made this several times now using your recipe and it’s always a hit. This is also a very Filipino dessert but I always thought it would be so hard to make as most Filipino desserts seem complex - but lol it seems it was just the lady that made it in my childhood that was Filipino (as am I) ❤️
Libby Hakim
Hi Anne - Thanks for your lovely comment and review. I didn't realise it's a Filipino dessert but am reading up on it via a Google search. So interesting! We are so lucky in Australia to have a blend of so many wonderful cuisines ❤️ Happy cooking!
Pamela Metcalfe
Hi Libby, I used to make this years ago when my children were at home still and they loved it. Do you have a recipe for the same sort of thing that incorporates fresh fruit?
Hugs
Pam
Libby Hakim
Hi Pam! I am looking through the recipe books at the moment to find some treasures I haven't yet cooked up. I'll keep an eye out for what you describe. Libby x
Vicki
My Mother used to make this as a tart with a biscuit base. Called a Broken Glass tart. I'd forgotten about until I saw your recipe. I must make it.
Libby Hakim
oh, that sounds wonderful. I'd love to give it a go as a tart too. I wonder if the tart also had the middle creamy layer like jelly slice? Thanks for sharing your memory, Vicki 🙂
PJ
Hi, can I make this in Bundt baking pan?
Libby Hakim
You can, though I'd avoid any very intricate designs just so it releases easily. Happy cooking!
Carolyn
How very interesting, I've never heard of this one, it looks very pretty. 🙂
Victoria
how long does this last in the fridge?
Libby Hakim
I'd make it up a day or 2 in advance only.