Mum used to make this when I was a kid and it has been a real favourite over the years. In fact the recipe is marked Woman’s Weekly 1978 – this recipe is almost as old as I am! We hadn’t made it for a while so I thought it was time for this family favourite to make an appearance. I am so glad that I did because it is just as good as I remember!
The slice has a nice firm base and a sweet yumminess from the jam and mixed fruit. I think that the flavours of the fruit, jam, and mixed spice blend perfectly to give a fruit slice that is just delicious.
I don’t drink tea or coffee but this slice would be perfect for morning or afternoon tea. Take a plate of this to your next gathering and just watch it disappear!
When making this slice I recommend warming the jam in the microwave so that it is easier to spread. Also I used a greased butter knife to spread the jam and that made it much easier too! When you are spreading the jam, don’t’ worry if a little bit of the base mixes with the jam because they will mix together a bit as they are cooking anyway.
I hope your family enjoy this Fruit Slice with Raspberry Jam as much as my family does!
- 2 cups of self raising flour
- 1 cup of lightly packed brown sugar
- 125g of butter, roughly chopped
- ½ cup of raspberry jam
- 1 egg, beaten
- ¾ cup of milk
- ½ teaspoon of mixed spice
- ½ teaspoon of baking powder
- 1 cup of mixed fruit
- Preheat oven to 180 °C (350 °F).
- Line a 20 cm x 30 cm (8” x 12”) slice tin with baking paper.
- Place the flour, brown sugar, and butter into a food processor fitted with an S blade and pulse until the mixture resembles bread crumbs (you can also rub the butter into the flour and sugar using your fingers if you don’t have a food processor).
- Divide the mixture in half and spread one half into the prepared tin and press it down firmly with the back of a spoon.
- Spread the base with the jam and set aside. *
- To the remaining mixture, add the egg, milk, mixed spice, and baking powder and mix well to make a batter.
- Add the mixed fruit to the batter and again mix well.
- Carefully spoon the batter over the jam base and smooth to edges.
- Bake for 40 - 50 minutes or until golden brown, edges of slice will also shrink away from the sides of the tin when cooked.