If you haven’t experienced biting into a deliciously cold jelly slice square in your life then you’re missing out. A three-layered cheesecake (without being an actual cheesecake), this jelly slice recipe is incredibly easy to make and is always a hit with a crowd!
The jelly slice recipe is always a hit with the masses
We’re heading into the most fun part of the year where there are lots of friends getting together, family barbecues, festive parties and so on – all of which often require you to bring a plate.
I love this jelly slice recipe because firstly, it can be prepared the day before, so it’s less running around trying to get things done on the day I need to serve it. And secondly, it’s ALWAYS well received. Kids love it because it’s sweet and adults love it because it not only tastes great but every bite hits like nostalgia. Aaaahhh memories.
Pick your favourite jelly!
Honestly, you can use any jelly flavour in the final, top layer of this jelly slice recipe, whatever your tastebuds fancy.
Raspberry or strawberry-flavoured jelly is a classic choice, but lemon is also popular, as is blueberry. With so many jelly flavour choices available, I predict many different coloured jelly slices being made in your future!
You’ll give yourself a chef’s kiss with this jelly slice recipe! via GIPHY
A no-bake slice that graced every sweets-laden table throughout my childhood, check out the easy-to-make and quick-to-set jelly slice recipe below.
Easy, quick-set jelly slice recipe
Ingredients
- 250g packet of sweet plain biscuits such as Arnott’s Scotch finger
- 165g unsalted butter, melted
- 395g tin condensed milk
- 1 tablespoon powdered gelatine
- 85g packet jelly crystals
- 2 lemons, juiced
- ¾ cup boiling water
- 1½ cups boiling water
- Whipped cream to serve (optional)
Method
- Line an 18cm x 30cm rectangular slice tin with baking paper and set it aside. TIP: if you scrunch up the baking paper first, it will sit better in the tin.
- Dissolve the jelly crystals in the 1½ cups of boiling water and leave aside. Let it cool to room temperature on the bench.
- Use a rolling pin or a food processor to blitz the biscuits to a fine crumb texture. Add the melted butter and mix it together. Press the crumb mixture firmly into the base of the slice tin, flattening out the top to create an even layer. Refrigerate for 30 minutes to set.
- To make the middle layer, dissolve the powdered gelatine in ¾ cup of boiling water. Tip the condensed milk into a small bowl and whisk in the dissolved gelatine mixture and the lemon juice. Whisk until smooth and slightly thick.
- Pour the milk mixture over the biscuit base and return to the fridge to set for a further 30 minutes.
- Finally, when the milk mixture is set properly, with no jiggle, carefully pour the jelly over the top of the milk layer. TIP: Pouring the jelly over the back of a spoon can help it not ‘pierce’ the milk layer. Return to the fridge to set completely.
- To serve, slice into squares using a hot knife, wiping the blade of the knife clean between each slice. If using whipped cream, pipe a small amount on top of each square and then watch them disappear off the plate!
Once you’ve made this jelly slice recipe from start to finish, store it in an airtight container in the fridge for up to three days.
If you have a favourite slice or dessert from your childhood, we’d love to hear what it is. Drop it in the comments below!
