Good old jelly slice. It reminds me of church fetes, going over to my grandma’s house, and primary school birthday parties. Now my kids love it as well. I don’t make it all that often as it’s a bit time consuming what with having to let all the layers set, but it’s so worth it when we do make it. This recipe is a very slightly tweaked version of one in the Biscuits and Slice Bible. It’s always a pretty big decision deciding on what flavour jelly to put on the top. My personal favourite is raspberry, but to be honest I’m pretty happy with any flavour. The pictured slice has creamy soda jelly. Yum.
Ingredients
Base
180 grams melted butter
250 grams crushed sweet biscuits
Filling
1 x 395 gram tin condensed milk
¼ cup lemon juice
2 teaspoons gelatine
¾ cup biling water
Topping
1 teaspoon gelatine
1 packet jelly crystals
1 cup boiling water
Method
- Line a slice tray with baking paper. For the base, mix the butter and biscuits together, then press evenly and very firmly into the tin. Chill until cold.
- For the filling, dissolve the gelatine in the water, whisk well and allow to cool. Mix together the condensed milk, lemon juice and cooled gelatin mixture. Spread over the base and allow to set.
- For the topping place the jelly crystals and gelatin in a jug and add the boiling water. Stir well then allow to cool. Keep an eye on the jelly, it needs to be slightly gluggy, a bit like egg white. If you pour it over the base while still warm then the base will start to melt, but you need to make sure you don’t leave it too long or the jelly will be too set to pour. When it’s the right temperature and consistency, pour over the slice and return to the fridge. Wait until the topping has set completely before cutting into squares.