Separate jelly into cubes and place in a jug/bowl. Add 1/4 pint (150ml) boiling water and stir until dissolved. Add 1/4 pint (150ml) cold water. This will make the jelly double strength.
Gently pull the end of each straw, to straighten the bend in the straw.
Tightly bundle the straws together and wrap with an elastic band. Place in a tumbler that will support the straws.
Pour jelly into the glass so it comes about 5cm up the glass. Put in the fridge to set. This prevents the jelly leaking out of the straws.
When set, carefully pour remaining jelly down into the straws and put in the fridge to set.
Separate the straws and very carefully squeeze out the jelly from the straws.
Crush the chocolate biscuits using a rolling pin to create the mud and place the worms on top.
Separate jelly into cubes and place in a jug/bowl. Add 1/4 pint (150ml) boiling water and stir until dissolved. Add 1/4 pint (150ml) cold water. This will make the jelly double strength.
Gently pull the end of each straw, to straighten the bend in the straw.
Tightly bundle the straws together and wrap with an elastic band. Place in a tumbler that will support the straws.
Pour jelly into the glass so it comes about 5cm up the glass. Put in the fridge to set. This prevents the jelly leaking out of the straws.
When set, carefully pour remaining jelly down into the straws and put in the fridge to set.
Separate the straws and very carefully squeeze out the jelly from the straws.
Crush the chocolate biscuits using a rolling pin to create the mud and place the worms on top.
