Christmas Jelly Slice Recipe
A festive jelly slice recipe that'll impress your guests.
Servings: 24 pieces
Calories: 159kcal
Equipment
- slice tin (27 x 17cm)
Ingredients
Biscuit Base
- 250 grams plain biscuits (Milk Coffee, Marie or similar)
- 185 grams butter, melted
- 2 tablespoons Christmas 100s & 1000s (optional)
Jelly
- 85 gram packet red jelly crystals
- 85 gram packet green jelly crystals
- 500 ml boiling water (2 cups - 1 cup for each coloured jelly)
- 125 ml cold water (½ cup - ¼ cup for each coloured jelly)
Milk Filling
- 180 grams condensed milk (slightly less than half a tin)
- ½ cup milk (125 ml)
- ¼ cup lemon juice (juice from approx 1 large lemon)
- 1 tablespoon gelatine powder
- ½ cup boiling water
Instructions
- Prepare the jelly first by mixing each packet of jelly crystals with the boiling water and then cold water until crystals are dissolved. (Note that the quantities of water are different than the instructions on the jelly crystals packet.)
- Place each coloured jelly into a large lunchbox sized container and place into fridge to set for at least 2 hours.
- Grease a slice tin and line base with baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
- Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
- Add melted butter to the biscuit crumbs and stir to combine. Add the 100s & 1000s and stir to combine.
- Press the biscuit mixture into the bottom of the slice tin firmly (using your hand works best) and smooth with the back of a metal tablespoon. Place into fridge.
- When the jellies have set, cut the jelly into cubes and place into the slice tin (evenly on top of the biscuit layer and mixing the colours).
- Pour the condensed milk and milk into a bowl. Add the lemon juice and use a whisk to combine.
- Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.
- Pour the milk mixture over the jelly.
- Return to the fridge and allow to set for at least 6 hours.
- Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. Cut into 24 pieces using a sharp knife.
Notes
TIMING TIP: You'll need to make this slice over about a day. The way I generally approach it is to make the jelly and base during the morning, finish making the slice in the afternoon and pop it into the fridge to set overnight. It's then ready to slice up the next morning.
SLICE REMOVAL TIP: Use a butter knife to release slice from edges of tin first and then ease the slice out slowly and gently using the overhanging baking paper.
Storing: You can make this slice in advance as it should keep in the fridge for up to five days. Store in the fridge, particularly if the weather is warm. If you serve this slice on a platter be sure to get the leftovers back in the fridge pronto to avoid the jelly melting.
Freezing: Not suitable.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 159kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.4mg