Once it’s set you can remove the slice from the tin using the overhanging baking paper to ease the whole slab of slice from the tin. This Jelly Slice looks so tempting that it will be hard to wait for it to set. Once you transfer the slice, complete with jelly layer, back to the fridge you should leave it for at least six hours to set. So, pour the jelly slowly onto a spoon held above the slice tin and the pour will not be centred in one spot. To prevent this, use a spoon to disrupt the flow. When pouring the jelly, there is a risk that the pour will dig little holes in your filling layer if the filling layer is still a little soft.
JELLY JUMPERS THAT ARE COOL FULL
The slice tin will also be quite full once you have added the jelly layer and the container can catch any spills (rather than your floor or fridge) if you get the wobbles transferring it to the fridge. This will make it easier to transfer the slice to the fridge once the jelly layer has been added. You can add the jelly layer once the jelly has reached room temperature and the filling layer has been in the fridge for at least an hour.īefore adding the jelly layer, I recommend placing the slice tin into a larger container. You’ll need to leave it in the fridge for at least one hour. Once you have a beautiful smooth and creamy filling mixture, remove the slice tin from the fridge and pour over the filling mixture.
Now it’s time to create the base for our Jelly Slice.įirst, though, grease a slice tin (27 x 17cm) and line the base of it with two layers of baking paper. Don’t place it in the fridge – we’re aiming for room temperature.
Once you’ve made up the jelly, set it aside so that it can cool to room temperature. Add a little less water for firmer jelly. If you’re using a different brand of jelly, which may have slightly different instructions, just apply the same principle when making it up. I’ve used Aeroplane jelly in this recipe. By adding less water, this will ensure a nice, firm jelly topping that holds together when you cut your slice up into squares. Note that this is 50ml less than the packet instructs. Once you’ve stirred this well, add just 150ml of cold water and stir to completely dissolve the jelly crystals. Using your favourite flavour of jelly crystals (mine is raspberry for both the colour and flavour), add 1 cup of boiling water, as per the instructions on the packaging. Step 1: Prepare your jelly toppingīefore you do anything else, make up the jelly topping. I’ve used raspberry jelly here but you can use your preferred jelly flavour to make this easy Jelly Slice. The recipe card at the very end of the post also includes all of the exact quantities and directions. Below, I’ve broken the process into five easy steps.
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