I've turned retro.
I'm not interested in elaborate fondant covered cakes anymore.
Give me a slice of old fashioned chocolate cake or a classic iced cupcake anyday.
It's all about flavour and appreciating the cook's efforts.
This weekend I challenged myself to make the perfect jelly slice.
A packet of biscuits, melted butter, condensed milk, some gelatine and a packet of raspberry jelly crystals - the result was amazing.
RECIPE: Perfect Jelly Slice
1 packet Arnotts Niece biscuits170g butter, melted
1 packet raspberry jelly crystals
1 1/2 cups boiling water
1 tin condensed milk1 tblsp + 1 tsp powdered gelatine
1/2 cup hot water
Start this recipe the day before you want to serve it. This will guarantee that the jelly has set properly.
- Grease and line a slice tin (minimum depth 3cm) or a 20cm square casserole dish with baking paper. The 20cm square will give you a thicker biscuit base to your slice - it's actually pretty good!
- Crush the biscuits using either a food processor or putting them in a big ziplock bag and bashing them with a hefty rolling pin till you have small crumbs.
- Stir in the melted butter and mix thoroughly. Press the mixture into your prepared pan and press down very firmly. Pop the pan into the fridge for 30-45 min to set.
- Have a cuppa and then get on with the next step.
- Mix the jelly crystals and boiling water together in a large jug and stir until all the crystals have dissolved. Pop it in the fridge for a minimum of 45 minutes (but no more than an hour - you want the jelly to be cool enough to pour over the condensed milk layer later but not starting to set.)
- In a medium sized bowl, dissolve the gelatine in the hot water. Pour over the condensed milk and mix together thoroughly.
- Pour the mixture over the biscuit base. Tap the pan on the bench a couple of times to get rid of any air bubbles and pop it back into the fridge for 30-45mins to set - longer if you need to.
- Finally, pour over your cooled jelly and pop it back in the fridge for a minimum 4 hours or overnight.
- The next day, using the baking paper, lift out the slice from the pan.
- Trim the edges with a large flat knife to give neat sides (I used a ham slicer). Keep the scraps in a container for a sneaky cook's treat later on.
- Cut the slice into even pieces and store in an airtight container until needed.
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