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Red delight . . . Betty Weaver's jelly slice combines biscuits, condensed milk and jelly for a sweet treat. PHOTO: RACHAEL COMER

by Rachael Comer

Betty Weavers has become well-known for her colourful sweet treat.
The Altrusa member and former Opihi College receptionist is often asked where her jelly slice is, if she arrives at a function without it.
“If I’m ever going somewhere people always tell me I have to make my jelly slice,” Mrs Weavers said.
She has been making the slice for many years and enjoyed it, as it was easy to put together, she said.
“It was given to me by an elderly auntie of mine, who had had it given to her.
“She knew I’d like it.”

Behind the counter . . . Betty Weavers, of Temuka, loves making her jelly slice for all sorts of ocassions. PHOTO: RACHAEL COMER

Mrs Weavers said the slice was something “everybody liked”.
“I always used to make it when the Opihi College PTA catered for the school balls and I would take it to staff morning tea shouts at the school.”
Now a member of Altrusa Timaru, Mrs Weavers said her slice was a popular addition to bake sales and meetings.
It was also popular with her grandchildren, she said.
While it could be made with any flavour jelly, she always prefers raspberry jelly for its colour.
“I like the red because it’s my favourite colour but you could do any colour you like.”
She said the slice was better kept in the fridge and taken out just before serving.
“The biscuits have to be well set, too, before you put the other ingredients on top.”

INGREDIENTS
Base
170g butter
1 packet of crushed malt biscuits
Filling
3 tsp gelatine
3/4 C boiling water
Juice of two large lemons
1 tin of sweetened condensed milk
Icing
1 packet of raspberry jelly
1 cup of boiling water

METHOD
1. Melt butter and combine with biscuits. Press into sponge roll tin and set in fridge.
2. Dissolve gelatine in water.
3. Add condensed milk and juice of lemons.
4. Put on top of base and set in fridge.
5. When set, pour on top of slice the raspberry jelly which has been dissolved in the boiling water and cooled.
6. Leave in fridge.

Have you got a favourite recipe and a story you want to share? Contact Rachael Comer via (03) 687-9228.