This is a recipe that always brings back memories of my grandmother who made it for us on special occasions.

It is now a family favourite and is delicious, tangy and sweet. Perfect for afternoon tea with the family!

Method

1. Line a pie dish with shortcrust pastry sheets and bake for 15 min.

Orange jelly – middle ingredients:

1 cup hot water

¾ cup sugar

Juice of 3 oranges

2 tablespoons Custard Powder

2 tablespoons Cornflour

Method: 

2. Add the water, sugar and juice to a saucepan.  While warming over the hotplate, thicken with 2 tablespoons of Custard Powder and 2 tablespoons Cornflour and heat all together.  Spoon over shortcrust pastry.

White topping ingredients:

1 cup milk

2 dessertspoons Cornflour

2 dessertspoons butter

3 dessertspoons icing sugar

Method:

Heat milk and thicken with cornflour, then cool.  Beat the butter and icing sugar until creamed.  Mix into cold milk and cornflour.  Spoon over the orange jelly.  Place in fridge to cool.