Due to all the artificial colours in regular jelly, we have avoided making this super popular slice – until now!!

This is an additive-free take on a classic recipe and you will not be able to stop at just one piece, so be warned 😆. Be sure to find all-natural cordial and pure beef, grass-fed gelatine, organic if possible.

 

 

February 20, 2018
  • 20m
  • 20m
  • 1

Ingredients

Jelly Ingredients

  • 1/4 c cold water
  • 1 1/2 tbsp. gelatine
  • 1 1/2 c boiling hot water
  • 1/4 c natural cordial

Base Ingredients

  • 250 g packet milk arrowroot biscuits
  • 180 g butter

Middle Ingredients

  • 395 g tin condensed milk
  • 3 tsp. gelatine
  • 1/2 c boiling hot water
  • 1 tbsp. freshly squeezed lemon juice

Instructions

Thermal cooking method

  1. Grease and line a 20cm x 10cm slice tin, allowing the paper to hang over the edges by at least 2cm.

Jelly Mixture Method

  1. Mix cold water and gelatine in a bowl and let it sit for 3 minutes.
  2. Mix in boiling hot water and cordial, stir really well to ensure there are no lumps. Leave it on the kitchen bench so that it does not set but starts to cool down while you make the rest of the fillings.

Base Mixture Method

  1. Blitz biscuits in the mixing jug for 10 seconds/speed 6 then tip out and set aside.
  2. Add butter and melt for 1 minute/50ºC/speed 2. Scrape down sides and repeat if needed, until fully melted.
  3. Add biscuits back in and mix well for 10-15 seconds/speed 3/reverse.
  4. Press into a slice tin and place in the fridge while you make the middle. Wash out the jug ready to make the middle.

Middle Mixture Method

  1. Pour condensed milk into mixing jug.
  2. In a small bowl, combine gelatine and boiling hot water and mix well, making sure all the gelatine dissolves. Add lemon juice and mix again.
  3. Turn machine onto speed 2 and slowly pour the gelatine mix into the condensed milk, ensuring it is all mixed in (approx. 30 seconds).
  4. Pour this mix over the biscuit base ensuring the mixture touches the side of the tin to create a seal, and place back in the fridge for at least an hour or until set, check regularly and as soon as it is set pour over the jelly mixture and place back in the fridge for 2 hours or until everything is fully set and ready to serve.

Traditional cooking method

  1. Grease and line a 20cm x 10cm slice tin, allowing the paper to hang over the edges by at least 2cm.

Jelly Mixture Method

  1. Mix cold water and gelatine in a bowl and let it sit for 3 minutes.
  2. Mix in boiling hot water and cordial, stir really well to ensure there are no lumps. Leave it on the kitchen bench so that it does not set but starts to cool down while you make the rest of the fillings.

Base Mixture Method

  1. Blitz biscuits in a blender until they resemble breadcrumbs (this can be done by hand by placing biscuits into a bag and whacking with a rolling pin until crushed).
  2. Melt butter in a saucepan over low heat until fully melted. Take off the heat.
  3. Add biscuits into saucepan and mix until well combined.
  4. Press into the slice tin and place in fridge while you make the middle.

Middle Mixture Method

  1. In a medium-sized bowl, combine gelatine and boiling hot water and mix well, making sure all the gelatine dissolves. Add lemon juice and mix again.
  2. Whilst stirring constantly add the condensed milk and mix together.
  3. Pour this mix over the biscuit base ensuring the mixture touches the side of the tin to create a seal, and place back in the fridge for at least an hour or until set, check regularly and as soon as it is set pour over the jelly mixture and place back in the fridge for 2 hours or until everything is fully set and ready to serve.

Nutrition

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