PIMM’S JELLY SLICE
MAKES 16 PREP 20 MINS + CHILLING COOK 20 MINS
Line a deep 20cm square cake pan with 2 sheets baking paper, extending each 3cm from edge of pan (this will help lift slice). In a bowl, combine 250g plain sweet biscuits, crushed, and 250g melted butter. Press into base of prepared pan and press down firmly with the back of a spoon. Chill 20 mins until firm. FILLING In a small jug, sprinkle 2 tsp powdered gelatine over ¼ cup boiling water. Whisk to dissolve. In a bowl, combine 395g can sweetened condensed milk, juice 1 lemon and gelatine mixture. Pour over base. Chill 2 hours until just set. TOPPING Pour 2 x 330ml bottles Pimm’s No 1 Cup Lemonade & Ginger Ale into a large jug. In a small jug, sprinkle 1 tbsp powdered gelatine over ¼ cup boiling water. Whisk to dissolve. Stir gelatine mixture into Pimm’s (don’t over-mix, see tip). Pour over filling. Arrange 250g sliced strawberries in jelly. Chill overnight. Serve in squares with mint leaves and cucumber ribbons.