Strawberries are the hero in this truly simple slice. It’s delicious with a dollop of cream on the side and jelly on top and is bound to delight young and old alike.
If gelatine is an issue, as it is in my house, I have an alternative: I cook frozen berries (usually mixed) with some sugar and a splash of apple juice (the pectin in apples helps things set) until they are quite thick and syrupy. Wait for them to cool a little, then spread over the top of a slice or trifle and put in the fridge. They will set like a soft jelly.
Time: 30 minutes (plus time for jelly to set)
1 packet strawberry jelly
1 cup self-raising flour
1/2 cup caster sugar
500g fresh strawberries, sliced
Dissolve jelly as per packet instructions and set aside to cool. Sift flour into bowl, add sugar and mix well. Rub in butter and add egg to form a dough.
Press dough into slice tin and bake at 180°C for 20 minutes. When the base is cool, place sliced strawberries on top and pour over cooled jelly. Place in fridge until jelly has set.
Recipe taken from Gran’s Kitchen by Natalie Oldfield
Seventy-six of the best tried-and-true homemade recipes from a bygone era, lovingly selected from the notebooks of 95-year-old Dulcie May Booker. Compiled by her granddaughter, Natalie Oldfield, Gran’s Kitchen is sure to satisfy those who love traditional cookery in a very personal way. A little of the old, a little new, it is full of simple, comforting, and easy-to-make cakes, breakfasts, dinners, and desserts, as well as her secrets to award-winning baking and preserving. Not only is this a beautiful cookbook, but it is also filled with wonderful family love and community spirit.
You can purchase Gran’s Kitchen at cooked.com.
Published by Hardie Grant