LAMINGTON JELLY SLICE

Preparation time

20 mins plus 41/2 hours chilling

Cooking time 25 mins

Serves 16

2 free-range eggs

1/3 cup caster sugar

1 tsp vanilla extract

2/3 cup self-raising flour, sifted

395g can sweetened condensed milk

1/3 cup lemon juice, strained

2 tsp gelatine powder

2 x 85g packets raspberry jelly crystals

80g dark chocolate, melted

11/2 cups shredded coconut Raspberries and strawberries, to serve

STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Grease a deep 20cm square cake tin. Line base and sides with baking paper.

STEP 2 Using an electric mixer, whisk eggs, sugar and vanilla for 10-12 minutes or until thick and creamy. Fold sifted flour in until just combined. Pour mixture into prepared tin. Bake for 20-25 minutes or until sponge springs back when gently pressed. Turn out onto a baking paper-lined wire rack. Cool completely.

STEP 3 Put condensed milk and juice in a bowl. Pour 3/4 cup boiling water into a heatproof jug. Sprinkle with gelatine and whisk until dissolved. Add to condensed milk mixture. Whisk to combine. Refrigerate for 30 minutes or until mixture thickens and is a spreadable consistency.

STEP 4 Re-line tin with baking paper.

Trim crust off top of sponge. Return sponge to pan, cut-side up. Spoon condensed milk mixture over sponge. Refrigerate for 1 hour or until set.

STEP 5 Meanwhile, put jelly crystals in a large heatproof jug. Add 2 cups boiling water, stirring to dissolve crystals. Stir in 11/3 cups cold water. Set aside to cool. Refrigerate for at least 1 hour or until mixture is thick but not set (a similar consistency to thick custard). Spoon jelly over condensed milk mixture. Refrigerate for 2 hours or until set.

STEP 6 Carefully remove slice from tin. Set aside at room temperature for 15 minutes. Cut into squares. Drizzle with cooled melted chocolate and sprinkle with coconut. Serve with berries.

until almost smooth. Season. Transfer 2/3 cup mixture to a shallow glass or ceramic dish. Add pork and turn to coat. Cover and refrigerate for 4 hours or overnight. Refrigerate remaining pineapple sauce.

STEP 2 To make rice salad, heat a grill pan or barbecue grill on high. Brush corn with 1 tablespoon of the oil. Cook, turning, for 8-10 minutes until charred and tender. Transfer to a board to cool.

STEP 3 Drain pork from marinade. Cook on barbecue grill for 4-5 minutes on each side until charred and cooked through. Cover loosely with foil and set aside for 10 minutes to rest.

STEP 4 Meanwhile, put reserved pineapple sauce in a small saucepan on medium-high heat. Bring to a simmer. Reduce heat to low and simmer, stirring occasionally, for 5-8 minutes or until heated through and caramelised.

STEP 5 Remove corn from cobs in large pieces. Put in a large bowl with rice, capsicum, coriander, coconut, shallots and jalapeno chilli. Season. Whisk lime juice, remaining oil and honey in a small jug. Drizzle dressing over salad and toss to combine.

STEP 6 Garnish pork and rice salad with extra coriander. Serve with pineapple sauce on the side.

An Aussie fave of old, give your jelly slice an iconic taste twist with a sponge base and coconut-choc topping.