The first time I had this slice was at Corowa Baptist Church (CBC). Beryl makes it! You see, in this wonderful country town (The birthplace of federation) every week, someone is rostered on to do the morning tea after church. They make what we eat, bring the milk and serve the tea. I had just moved to Corowa to  start my first teaching post and decided to attend the little church meeting of the CBC at the local CWA Hall. The people were so lovely and welcoming that I decide to make it my home for the next 4 years. I made some of the most wonderful, true friends a person can ever have and still have contact with many of them to this day. I think that Beryl was rostered on the 3rd week I attended and she made this slice. I may have had too many pieces for one person, but everyone was very polite and just kept handing it to me.

If you ask me what is my favourite slice out of all that I have posted, THIS IS IT! There is something magical about eating jelly, because when you are a kid it is the best thing you have ever had and as an adult it brings back all those wonderful memories. It may even be the first thing you helped your mum make in the kitchen?

Now don’t freak out about the ingredients. This is a double batch for my very large slice tin 25cm by 35cm and sometimes I have a little jelly left over, even when I fill it to the very top. There is a lot of butter, but it is no bake and don’t blame me, blame Beryl it’s her recipe.. hehe!

PS if you put some green food colouring in with the butter it becomes Christmas Jelly Slice!

Ingredients

Base
2 packets of Marie biscuits
(If you would like to make this gluten free pleases use Eskal Tea Biscuits)
2 Tablespoons of Condensed milk (40g)
500g of Unsalted Butter (I know)

Middle
1 1/2 cups of boiled water (330g)
2 Tablespoons of Gelatine (20g)
2 Tins of Condensed Milk (less the 40g)
2 Lemons Juiced (approximately 100mls of juice) (100g)

Top
4 Packets of Jelly (Aeroplane Raspberry is my favourite)
2 cups of boiling water (500g)
400ml of cold water (400g)

Method – Base

1. Line large slice tin with baking paper.
2. Crush two packets of Biscuits in a food processor until a fine powder and place in a bowl.

Nice and Fine

2. Melt butter and add in condensed milk and mix.
3. Combine wet and dry mixtures and press into the slice tin and refrigerate.

Method – Middle

1. Boil water and add gelatine, string constantly until gelatine is dissolved.
2. Add condensed milk and lemon juice and continue stirring until well combined.
3. Pour over cooled base.

Method – Top

1. When base and middle are completely cool and set, start making the top.
2. In a jug, combine 4 packets of Jelly and boiling water, stirring until all the sugar is dissolved.
3. Add colds water and mix well.
4. Gently pour jelly over a large spoon onto the set base and middle. DO THIS WHILE IT IS IN THE FRIDGE. Do not do it on the bench and then move it to the fridge or you will get Jelly everywhere! Trust me I have cleaned up so much Jelly in my time and this is the best way to do it. 🙂
5. Pour as much Jelly as you can in before it runs over the top (oh I have done that too).

It’s the only way if you don’t want a mess!

6. Leave to set in the fridge. You will need help getting it out of the tin because, if some of the jelly had gone between the tin and the paper it is hard to get out to cut it!
7. Eat, Eat, Eat! You will find it hard to stop as it is surprisingly, not that sweet (I know, who would have thought!)

Thermomix Method

Method – Base

1. Line large slice tin with baking paper.
2. Mill biscuits, one packet at a time and place in a bowl 10 seconds/speed 5.
3. Place butter into the mixing bowl and melt 3 minutes/Varoma/speed 2.
4. Add condensed milk and milled biscuits mix 20 seconds/speed 5.
5. Empty mixture out of mixing bowl and press into the prepared slice tin and refrigerate.

Method – Middle

1. Boil the kettle (make yourself a cuppa) and add the water, gelatine, remaining condensed milk and lemon juice to the mixing bowl mix 10 seconds/speed 3.
2. Pour over cool base.

Method – Top (I make the Jelly in a jug as normal)

1. When base and middle are completely cool and set, start making the top
2. In a jug, combine 4 packets of Jelly and boiling water, stirring until all the sugar is dissolved.
3. Add colds water and mix well.
4. Gently pour jelly over a large spoon onto the set base and middle. DO THIS WHILE IT IS IN THE FRIDGE. Do not do it on the bench and then move it to the fridge or you will get Jelly everywhere! Trust me I have cleaned up so much Jelly in my time and this is the best way to do it. 🙂
5. Pour as much Jelly as you can in before it runs over the top (oh I have done that too).
6. Leave to set in the fridge. You will need help getting it out of the tin as if some of the jelly had gone between the tin and the paper it is hard to get out to cut it!
7. Eat, Eat, Eat! You will find it hard to stop as it is surprisingly, not that sweet (I know who would have thought!)

This Jelly slice cuts into about 50 – 60 largish pieces, but if you want to cut it smaller you may get more, but why bother you will just eat extra pieces. 🙂

It keeps in the fridge for over a week, in an airtight container, but I always try to make it when I am going somewhere so I don’t just have it in the fridge. The longest I have had it is a week and it was still as fresh as when I made it, so let me know if yours last longer. You can’t freeze it and the jelly may start to melt if left out, so not so good for lunch boxes, but great for home and parties!

I hope you enjoy this wonderfully fun slice and please ask me anything you would like and leave a comment.

Enjoy Irresponsibly!

Liz xx

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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