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Grind the tea biscuits in the food processor until finely crushed.

Add the melted butter and pulse again until the mixture becomes sandy in texture.

Prepare your serving cups or bowls and add about 2 tablespoons of the biscuit mixture to each.

Press the biscuit base down using a cup, then even out the edges with a spatula.

Chill the biscuit layer in the fridge while preparing the next layers.

To prepare the jelly, pour the contents of the jelly packets into a bowl, add 1 ½ cups of boiling water, and stir until fully dissolved.

Add 1 ½ cups of iced water and mix well again. Set aside to cool completely.

In a cold saucepan, mix the flour, starch and sugar, then gradually add the milk and stir well until the ingredients are dissolved.

Raise the mixture over medium heat, stirring constantly until it thickens.

Add the butter to the mixture and stir until melted, then add the vanilla and stir well.

Immediately pour the hot cream over the biscuit layer in the glasses.

Let the glasses cool completely at room temperature, then garnish with pomegranate seeds.

Gently pour the cooled jelly over the cream layer to avoid cracking the surface.

Refrigerate for two to three hours, or you can make it ahead of time the night before.