Classic jelly slice
“I like aeroplane jellyyyyyy … Aeroplane jelly for meeeee!” It’s a song that stuck in the heads of parents and kids alike, and for good reason. A bowl full of wobbly jelly was such a treat as a kid, and it was made all the better when mum would whip up a batch of jelly slices for school lunches or afternoon tea.
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This enticing recipe creates a sweet triple layered jelly slice using a delicious crumb base and a condensed milk centre.
The condensed milk centre, encased in red jelly and a soft biscuit base is super delicious and is bound to bring childhood memories flooding back. Best of all, it requires no baking! All you need to do is assemble the slice, chuck it in the fridge and wait until it’s set.
Make sure you store this slice in an airtight container in the fridge to keep it fresh for longer. Don’t be afraid to sneak a few slices when you are feeling peckish!
- 1 packet plain biscuits
- 170g butter, melted
- 1 x 395g tin sweetened condensed milk
- juice of 2 lemons, or 6 tablespoons bottled lemon juice
- 3 teaspoons gelatine
- 1/4 cup boiling water
- 1 x 85g packet red jelly crystals
- Place the biscuits and melted butter in a food processor and crush until the mixture is fine.
- Evenly press the biscuit mixture the bottom of a lined slice tin.
- Mix up the gelatine by mixing it in boiling water.
- Mix together the gelatine, lemon juice and condensed milk in a large bowl until combined.
- Evenly spread the mixture on top of the biscuit base.
- Make jelly and leave it to cool. After it is cool enough not to dissolve the gelatine mixture pour it evenly over the top.
- Refrigerate until the jelly bounces back when you touch it.
- Cut the slice up into squares and serve.