Digital kitchen scales
20 cm x 20 cm square brownie tin
1 x pack Noshu 98% Sugar Free Vanilla Cupcake Mix
For the base
100 g softened butter
230 g Noshu 98% Sugar Free Vanilla Cupcake Mix
1 pinch of salt
1 egg yolk
For custard filling
300 ml milk
150 ml thickened cream
1 x sachet Noshu 98% Sugar Free Vanilla Cupcake Frosting Mix
3 tsp gelatine powder
2 tbsp boiling water
1x extra-large egg yolk
35 g Noshu 98% Sugar Free Vanilla Cupcake Mix
2 tsp vanilla
For jelly topping
1 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 topping, in a medium saucepan heat your milk, cream and Noshu 98% Sugar Free Vanilla Cupcake Frosting Mix 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.