Sunday, July 26, 2009

Timeless recipes

Do you have one of those recipes which has been passed down from an older relative, and never fails to impress? For me, I like those plain but sweet recipes. After trying it out on my very own daughter recently, this family favourite has now won acclaim with her too.

My mum passed this recipe on to me, and it still tastes as good as when she used to make it.


"Raspberry & Coconut Slice!"




BASE:


1 cup self-raising flour
2 tablespoons white sugar
30g softened butter
2 egg yolks
1 1/2 tablesppons water

1. Rub butter into flour, mix in sugar, combine lightly beaten egg yolks and water, gradually mix into flour mixture to form a soft dough. You may need more water to get right consistency.

2. Turn pastry out onto a floured board: knead lightly to form a smooth ball of dough.

3. Roll flat and then press into a greasted, rectangular slic tine (27cm x 18cm). Don't worry about the thinness of the pastry layer, it will rise. Prick base with a fork, bake in moderate oven (180 degrees celcius) for 12 minutes. Cool.


FILLING:

4 tablespoons raspberry (or any berry) jam.

1. Spread over cooled pastry with an even coverage.


TOPPING:

2 2/3 cups desiccated coconut
3/4 cup sugar
4 egg whites
1 tablespoon water
1/3 cup plain flour

1. Combine in medium saucepan: coconut, sugar, water and 1 egg white. Stir over medium heat until mixture becomes moist and lumpy. Don't allow to become brown. Cool.

2. Sift flour into cooled coconut mixture.

3. Beat remaining egg whites until fir peaks form; fold into coconut mixture, combining well.

4. Sprinkle mixture over base, press lightly then bake in a moderate oven (180 degrees celcius) for 30-35 minutes, or until top is golden brown. Cool before cutting.


And that's it! Well worth the effort. I've already cut thin slices for my daughter's lunch box this week. They're wrapped and sitting in the fridge. I chose to cut the small squares for home consumption (the one in the photo) because you can make a mess on a plate. The fingers will make it easier for my daughter to eat in the playground.

I also made some Vanilla Slice last week and that didn't stay very long in the fridge either!



Looks good huh? Well it definitely tasted great. Instead of posting the recipe though, I'll just link you to Mountain Wildlife where I stole, I mean got the idea from. ;)

5 comments:

  1. Mine is a chocolate self saucing pudding that my Granny always said was a family recipe. I have since seen it in cookbooks and magazines but I'm sure ours was better. Might do a post on it this week if I get time.

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  2. Ahhh, I make this one too, the only variance being I make a continental custard, (add 1 beaten egg and vanilla essence just before pouring onto saos and whip like mad)!

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  3. Yummo, I love chocolate sauce pudding too! It's especially nice served warm, drizzled with fresh cream. I'd love to see your recipe.

    That sounds like a nice variation on the vanilla slice molly. Do you add the egg while the custard is still warm, or do you wait for it to cool a little? :)

    I tried adding a single egg yolk to mine, but it ended up curdling, so I had to strain the custard. Still tasted good though, but I think I must've added it when the mixture was too warm. Or I didn't whip it madly enough. ;)

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  4. I add the eggs whilst still warm. The secret is to have it well beaten and add slowly, each time mixing like mad. Then add your essence and pour over saos.

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  5. Hey, that vanilla slice looks familiar! Pleased you tried it, and Molly's variation sounds nice. Your slice sounds divine! Will have to set some time aside for that one....good one to use up some eggs too :-)

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