Pimm’s Jelly Slice

MAKES 16 PREPARATION 20 MINUTES (PLUS CHILLING) COOKING 20 MINUTES

250g plain sweet biscuits,

crushed 250g butter, melted FILLING 2 teaspoons powdered gelatine ¼ cup boiling water 395g can sweetened condensed

milk juice of 1 lemon TOPPING 2 x 330ml bottles Pimm’s

Lemonade & Ginger Ale 1 tablespoon powdered gelatine ¼ cup boiling water 250g sliced strawberries mint leaves and cucumber

ribbons to serve

1. Line a deep 20cm square cake pan with 2 sheets baking paper, extending each 3cm from edge of pan (this will help lift slice).

2. In a bowl, combine biscuits

and butter. Put into base of prepared pan and press down firmly with the back of a spoon. Chill for 20 minutes until firm.

3. FILLING. In a small jug, sprinkle first measure of gelatine over boiling water. Whisk to dissolve.

4. In a bowl, combine condensed milk, lemon juice and gelatine mixture. Pour over base. Chill for 2 hours until just set.

5. TOPPING. Pour Pimm’s Lemonade & Ginger Ale into a large jug. In a small jug, sprinkle second measure of gelatine over boiling water. Whisk to dissolve. Stir gelatine mixture into Pimm’s (don’t overmix, see tip). Pour over filling.

6. Arrange strawberries in jelly. Chill overnight. Serve in squares with mint leaves and cucumber ribbons.