1. Prepare the materials and wash the pudding molds for later use.
2. Fill a small pot with 500 mL of water, put it on the stove to boil, then turn to a low heat.
3. Pour in the pudding powder and jam, and stir evenly with a spoon.
4. After re-boiling, turn off the heat and strain through a sieve.
5. Load the pudding mold (I used a tart mold, a bottle cap, and a child's toy)
6. Find a slightly larger basin, add less cold water, and put it in an ice pack (these ice packs are bought for baking and frozen products, which are really useful), or you can wrap the tray with plastic wrap and put it in the refrigerator for 2 hours. This step It saves it, but I like to use an ice pack. The temperature drops quickly and the pudding can be eaten quickly.
7. The tray is placed on an ice pack basin, and it will solidify in about half an hour.
8. When demoulding, use a toothpick to draw a circle around the sides, lightly pick the bottom, and buckle it upside down on the plate.
Tips:1. When the elderly and children eat jelly pudding, adults should take care of them to prevent choking.
