Fruit Salad Slice Recipe
A slice recipe that requires little effort and delivers big on deliciousness.
Servings: 12 slices
Calories: 102kcal
Equipment
- slice tin (27 x 17 cm)
Ingredients
- 1 packet Scotch Finger biscuits (or similar shortbread)
- 1 packet orange jelly crystals
- 1 cup boiling water
- 695 grams canned fruit salad in juice
- 5 tablespoons custard powder
- ¼ cup cold water
- 150 ml thickened cream
Instructions
- Grease a slice tin and line base with baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
- Arrange biscuits to form the bottom layer of the slice in the tin.
- Dissolve the jelly crystals in the boiling water. Set aside.
- Place the fruit salad (including the juice) in a saucepan and bring to the boil. Add the jelly mixture and stir to combine. Remove from heat.
- Blend the custard powder and cold water and then add to the saucepan.
- Return the saucepan to the heat and bring to the boil, stirring until thickened. This should take a few minutes.
- Pour hot mixture onto the biscuit base and ensure it is evenly distributed.
- Allow to cool for half an hour and then place into the fridge for at least 4 hours to set.
- Once set, slice into squares and pipe thickened cream (whip until thick) onto each square.
Notes
SLICE REMOVAL TIP: Use a butter knife to release slice from edges of tin first and then ease the slice out slowly and gently using the overhanging baking paper.
Storing: Store in the fridge, covered, for up to a few days.
Freezing: Not suitable.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 25mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.3mg