Step 1

Make one packet of jelly according to packet instructions (dissolve crystals in 1 cup boiling water, then add 200ml cold water). Refrigerate until cool and just starting to set. Meanwhile, lightly grease a 7-cup bundt tin with vegetable oil. Pour cooled jelly into tin and distribute fruit evenly throughout the jelly. Refrigerate for 2 hours to set completely.

Step 2

Combine second packet of jelly with 1 cup (250ml) boiling water. Stir to dissolve, then refrigerate until cool and just starting to set. Using hand-held beaters, whip cream until slightly thick. Add cooled liquid jelly mixture and beat until smooth. Pour mixture into bundt tin on top of set fruit salad aspic/jelly. Return to the fridge for a further 2 hours to set the flummery layer completely.

Step 3

Remove from fridge and use the point of a sharp small knife to carefully release the dessert from the tin along the edges. Lightly grease your serving platter with oil. Place the platter upside down on top of the bundt tin, then swiftly flip them over so that the bundt tin is now upside down, and (hopefully) allow the dessert to fall out onto the platter.

Step 4

Serve immediately, or refrigerate until ready to eat.