A familiar favourite with a healthy halo all can enjoy.
1h 5 min
- 1 Line base and sides of a 20cm square cake pan with baking paper, allowing a 5 cm overhang.
- 2 In a medium bowl crush weet-bix into a fine crumb by hand. Add melted butter and maple syrup then stir until well combined and flakes are a uniform size. Press mixture very firmly onto the base of prepared pan and refrigerate.
- 3 Combine custard powder and milk in a large bowl, stirring to form a firm custard mixture. Spoon custard onto the prepared base and spread evenly to the edges of the pan.
- 4 Make up jelly according to packet directions, using 125 mL (½ cup) less cold water and refrigerate for approximately 1 ½ hours or until semi set. Carefully pour jelly over the back of a spoon onto custard layer. Refrigerate for 2-3 hours or until jelly is set firm. Slice to serve.