Really at the end of the day. You can pretty much add bush tukka to any recipe if you know what you are doing.
One I like doing is Jelly Slice.
Jelly slice is a classic Australian dessert or sweet treat at Christmas time. The bright red and white jelly layers have that perfect jelly texture set on a crumbly biscuit base.
It looks so impressive when you add Davidson Plum to it, yet is super easy to make. You can also customise your jelly slice recipe with your favourite flavours like Lilly Pilly, Quandong, sandpaper fig or colours to suit your celebration.
Each layer is set to perfection for easy slicing into perfect bite size pieces ready for sharing.
All our recipes are shared on our blog page. www.craigmuirlakehouse.com
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A delicious three-layered slice consisting of a firm cake mix base, a luscious creamy lemon middle, topped with smooth jelly.
Ingredients
1 packet of vanilla cake mix
100 g butter
LEMON FILLING
400g sweetened condensed milk
3 Finger limes scooped out
3 tsp gelatine powder small
1/4 cup boiling water
JELLY TOPPING
85g jelly crystals strawberry
2 tsp of Davidson Plum Power (Your can purchase this from https://warndu.com/collections/instock)
2 cup boiling water
Method
To make the base, mix cake mix with melted butter.
Press firmly into a slab tin.
To make the lemon filling, in a medium bowl, blend condensed milk, finger limes and gelatine
Spread over base and refrigerate until set.
Make up jelly as directed on packet, cool and pour over the slice.
Chill until set. Cut into squares to serve.
I use butter cake mix as well . Be careful when transferring dish to fridge as spilling can occur. A thick layer of jelly is nice, so make sure your tin is deep enough to hold the ingredients. Feel free to change quantities of lemon juice, base amount and jelly amount. To serve as a dessert, press base into individual glasses or cheesecake tins, pour filling on top, and serve with either warmed jam like fig or Davidson Plum which can also be purchased from https://warndu.com/collections/instock, or with fruits fresh or stewed, as the top layer - finished of course with cream!