Low sugar, gluten free jelly slice

An absolute throwback, this jelly slice brings back all the memories. You won’t notice the difference between our low sugar version and your Nan’s from back in the day.

MAKES: 12 slices


You will need

Digital kitchen scales
1 x 20cm square brownie tin
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix

For the base

230 g Noshu 98% Sugar Free Vanilla Cupcake Mix
100 g butter, softened
1 x egg yolk
1 pinch of salt

For custard filling

300 ml milk
150 ml thickened cream
1 x sachet Noshu 98% Sugar Free Vanilla Cupcake Frosting Mix
1x extra-large egg yolk
35 g Noshu 98% Sugar Free Vanilla Cupcake Mix
2 tsp vanilla
3 tsp gelatine powder

For jelly topping

1 x packet sugar free red jelly crystals
2 tsp of gelatine
2 tsp lemon juice (optional)


Preheat oven to 145°C (130°C fan forced). Grease and line your brownie tin.


To make the base, rub butter, cupcake mix and salt together with your fingertips until it forms a breadcrumb like consistency. Mix the egg yolk through and bring dough together with your hands until smooth. Press this mixture into your prepared tin and chill in the fridge for 20 minutes. Once chilled, bake in preheated oven for 15 minutes.

To make the custard filling, mix gelatine powder with 2 tbsp boiling water in a small heatproof bowl until dissolved. In a medium saucepan heat your milk, cream, Noshu 98% Sugar Free Vanilla Cupcake Frosting Mix and gelatine mixture until lightly bubbling. While this is heating, place the egg yolk, Noshu 98% Sugar Free Vanilla Cupcake Mix and vanilla together in a medium heatproof bowl. In increments, slowly pour the hot milk mixture into your egg mixture, whisking immediately to combine. Pour this mixture back into your saucepan and return to the heat. Simmer until thickened (about 5 minutes). Allow this mix to cool slightly before pouring over your prepared base. Return back to the fridge and allow this layer to set for at least an hour or until top layer is set to touch.

To make the jelly layer, mix together the jelly crystals and gelatine powder then follow your box instructions to make your jelly of choice. Add lemon juice if using. Allow this mix to cool completely before carefully streaming over your custard layer.


Refrigerate for at least 4 hours before slicing up and serving.

Store refrigerated in an airtight container for up to 5 days.

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