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Jelly Slice

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a really easy refrigerator slice, I got this recipe from the lady who made them for my sisters wedding tea, and now a firm family favourite.

This is a really easy refrigerator slice, I got this recipe from the lady who made them for my sisters wedding tea, and now a firm family favourite.

Ingredients

Serves: 8

Metric Cups
  • 100 grams butter (melted)
  • 250 grams rich tea biscuits (crushed)
  • 1 packet raspberry jelly
  • 250 millilitres boiling water
  • 125 millilitres water (cold)
  • 2 teaspoons gelatine
  • 1 tablespoon water (hot)
  • 400 grams condensed milk
  • 75 millilitres lemon juice
  • 4 ounces butter (melted)
  • 9 ounces rich tea biscuits (crushed)
  • 1 packet raspberry jell-o
  • 1 cup boiling water
  • ½ cup water (cold)
  • 2 teaspoons gelatine
  • 1 tablespoon water (hot)
  • 14 ounces sweetened condensed milk
  • ⅓ cup lemon juice

Method

Jelly Slice is a community recipe submitted by ShazzaP and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix butter and biscuits together and press into tin, refrigerate until firm.
  • Dissolve the Jelly crystals in the boiling water, stir in the cold water and set aside.
  • Dissolve the gelatine in the hot water, then in a separate bowl beat the condensed milk and lemon juice for about I min, stir in the gelatine.
  • Spread over the biscuit base, again put into the fridge to cool.
  • When the jelly is quite syrupy, but not set, poor over the condensed milk mixture, and refrigerate for approx 3 hours or until firm.
  • Mix butter and biscuits together and press into tin, refrigerate until firm.
  • Dissolve the Jelly crystals in the boiling water, stir in the cold water and set aside.
  • Dissolve the gelatine in the hot water, then in a separate bowl beat the sweetened condensed milk and lemon juice for about I min, stir in the gelatine.
  • Spread over the biscuit base, again put into the fridge to cool.
  • When the jelly is quite syrupy, but not set, poor over the sweetened condensed milk mixture, and refrigerate for approx 3 hours or until firm.
  • Additional Information

    You will need a 18 x 28cm (7 x 11 inch) shallow baking tin. Jelly should be 85g or 3oz packet.

    You will need a 18 x 28cm (7 x 11 inch) shallow baking tin. Jelly should be 85g or 3oz packet.

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