I got this cute book from the library a couple of weeks ago, I knew that the first thing I wanted to make from it was the passionfruit slice recipe.
My mother did not bake, well, not this kind of old fashioned baking. She was a young, working mum, not like the older, stay-at-home mother of five who lived across the road. As a child I always envied our neighbours and their large tupperware boxes filled with cornflake biscuits and chocolate slice.
I want to make more slice, to be that kind of baking mum. So after only recently buying myself a decent slice tray, here is the first of many.
Very simple, quick and oh, so yummy.
( I couldn't wait!)
Passionfruit Slice
makes approximately 24 pieces
for the base
• 1 cup self-raising flour
• 1 cup desiccated coconut
• 125 grams (melted)
• 1/2 cup caster sugar
for the filling
• 1 x 395 gram tin condensed milk
• 1/2 cup lemon juice
• 5 tablespoons passionfruit pulp
Preheat oven to 165 degrees and line a 17 x 25 x 4 cm slice tin with greaseproof paper. Combine all of the base ingredients in a bowl, then press firmly into the prepared tin. Bake the base in the oven for 15 minutes. Meanwhile, combine all of the ingredients for the topping in a bowl. Remove the base from the oven and allow to cool for 5 minutes before pouring over the passionfruit mixture. Return to the oven and bake for a further 15 minutes. Leave to cool for about 15 minutes before using the greaseproof to help you lift the slice from the tin. Cool on a wire rack before cutting in to squares.
I think next time I might put this in the fridge for an hour or so before slicing it into squares, as the picture in the book of the sliced squares looked a lot neater than mine. I think that is their styling secret.
This recipe is from the book "Hopscotch and Honey Joys"
