Passionfruit Slice

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Every time I make this very easy slice, someone asks for the recipe. It’s great for morning or afternoon teas, but can also be served with a dollop of cream or ice-cream for dessert. I tend to keep a few small tins of passionfruit pulp in the pantry so that I can make this quickly and easily without a trip to the shops. I also use lemon squeeze from the fridge if I don’t have fresh lemons. All this means that it’s one of those recipes that I have everything I need to make it in the pantry already. Originally from Good Taste magazine. Serves 12. Costs less than $6 to make.

  • Melted butter, to grease
  • 150g (1 cup) self-raising flour
  • 85g (1 cup) desiccated coconut
  • 100g (1/2 cup) caster sugar
  • 100g butter, melted
  • 1 x 395g can sweetened condensed milk
  • 125ml (1/2 cup) fresh lemon juice
  • 2 tbs passionfruit pulp
  1. Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
  2. Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool.
  3. Reduce oven temperature to 150°C.Use a balloon whisk to whisk together the condensed milk, lemon juice and passionfruit pulp in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes until just firm to the touch. Set aside to cool completely. Cut into slices to serve.
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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

3 responses »

  1. I make this one too, Jane!! I usually bake two slices at a time and leave it in my work office for everyone’s morning tea snacks. So much nicer than dry Arnott’s biscuits 🙂 We have some food intolerances on staff and this recipe has been a winner as it is egg and nut free.

  2. Pingback: Cooking for a crowd without hurting the wallet. | the fountainside.

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