Lolly Cake

In my pantry for several months now I have been hoarding 2 treasured items – a packet of malt biscuits and a bag of fruit puffs. These items are precious to me because they are indigenous to New Zealand (like me) and they cannot be found on the shelves here in Ireland – believe me I’ve looked!
When fruit puffs and crushed malt biscuits are combined with some butter and condensed milk something wonderful happens. The result is a malty biscuit slice that takes me right back to home and childhood *sigh*

For those without a good Kiwi upbringing, malt biscuits are a dry orange/brown biscuit with a similar texture to rich tea / super wine biscuits but with the added flavour of malt. The malt flavour is essential. You can substitute with other biscuits, but it really wouldn’t be the same.
Fruit puffs are a foam-type sweet available in NZ, they’re a bit like firm dry marshmallows in different fruity colours.

Making Lolly Cake:

Ingredients

  • 1 packet Malt Biscuits
  • 1/2 of a 397g tin sweetened condensed milk
  • 1/2 a bag of fruit puffs
  • 75g melted butter
  • 1/4 cup desiccated coconut

Instructions

Blend the malt biscuits in a food processor until they are ground finely and no large biscuit pieces remain.
Stir in the melted butter and condensed milk then mix in the fruit puffs.
Press the mixture together and on a clean surface roll the mixture into a log approx 6cm wide. Roll the log in coconut to cover the outer surface.
Wrap in clingfilm and refrigerate for at least 1 hour before slicing.

A printable PDF of this recipe can be found here.

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