Shadowlander wrote:I thought the Jello thing was a British term, but to clarify
There's jelly, jam, and preserves. Jelly is a clear, viscous sort of fruit paste or topping. I suppose jam and preserves are the same thing. There's Jell-O which is what wagga said, it's crystals that you boil in water and then cool it in the refrigerator for a few hours until it becomes gelatin. Jell-O is the brand name.
No, I thought jello is your term for what we call jelly. Unless it is apple or other sort of a fruit-flavoured jelly jam, that is made with pectin and sugar, with the skin & seeds skimmed off through muslin with the liquid dripping back into a container, before being allowed to gel in its jars. One of the penalties of going to work is that making that sort of jelly jam got too cumbersome and time-consuming, so I don't do it any more, and haven't seen it in the supermarkets, either. It seems that is not what you mean by jelly either, since you describe it as a kind of fruit paste.
And here is what we mean by jelly, in the picture below. Aeroplane jelly is in a lot of flavours, including lime, lemon, pineapple, passionfruit, mixed berry (blue), bubblegum, raspberry, strawberry, blackcurrant, orange and others. They even experimented a decade or so ago with some native fruits like Quandong (blue), Lilli pilli (pink, I think) and others.
I expect that what you think of as pudding or custard might be blancmange or mousse. Especially if it is chocolate. Custard is made with eggs and milk. Though at one stage it was made with egg powder and milk. These days I buy it in ready to pour cartons. Brandy-flavoured custard or brandy-flavoured cream is the usual accompaniment to Christmas pudding, especially if the pudding has been flambe-ed.
