Jelly jumpers that are cool full#

This hospital is in Dubbo, NSW Australia and the original author is Ruth Ney. IвЂ™ve based my recipe on one from a community cookbook, The Lourdes Hospital Recipe Book, 2nd Edition. This jelly slice recipe is a popular one and various versions have been shared around for decades. The slice should keep in the fridge for up to five days.ДЄnd if you love this jelly recipe, you might like these other jelly recipes from the Cooking with Nana Ling collection:

Simply cut one row in the tin and remove piece by piece and then use a spatula to remove the remaining slab of slice.Д¬ut into 24 pieces using a sharp knife. Occasionally, the baking paper might rip as youвЂ™re attempting this removal. Once itвЂ™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.Д«efore adding the jelly layer, I recommend placing the slice tin into a larger container. YouвЂ™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. 2 teaspoons of gelatine mixed with 1/2 cup of boiling water.Okay, so this step just involves mixing all of the ingredients together until theyвЂ™re well combined and the mixture is smooth: Press the biscuit mixture into the slice tin and then place it into the fridge to set while you move on to the next step. Melt the butter in the microwave or on a stovetop and then combine with the biscuit crumbs. (I received this absolutely handy cordless KitchenAid Cordless Chopper for my birthday and love it!) You can use a rolling pin, food processor or food chopper. This will help you to remove the slice from the tin once itвЂ™s set and youвЂ™re ready to slice it up.Д¬hoose your favourite plain biscuits вЂ“ IвЂ™ve used half a packet of Arrowroots and half a packet of Nice here вЂ“ and chop them into a breadcrumb texture. Allow the baking paper to overhang each side. Now itвЂ™s time to create the base for our Jelly Slice.ДЇirst, though, grease a slice tin (27 x 17cm) and line the base of it with two layers of baking paper. DonвЂ™t place it in the fridge вЂ“ weвЂ™re aiming for room temperature. Once youвЂ™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 youвЂ™re using a different brand of jelly, which may have slightly different instructions, just apply the same principle when making it up. IвЂ™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 youвЂ™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 toppingД«efore you do anything else, make up the jelly topping. IвЂ™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, IвЂ™ve broken the process into five easy steps. This fun and colourful Jelly Slice is as delicious as it looks, with a buttery biscuit base, lemon and condensed milk filling and вЂ“ of course вЂ“ the sweet jelly topping.Д«est of all, itвЂ™s so easy to make.