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Cooking with Sarah Boorer

Mike Jeffreys

Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Lolly Cake…

Ingredients
250 g malt biscuits crushed
110 g butter melted
200 g sweetened condensed milk
180 g fruit puffs or eskimo lollies or similar (see note 1)
1/2 c desiccated coconut

Instructions
1. To crush the malt biscuits: Break up the biscuits and place in the bowl of a
food processor. Process until the biscuits are fine crumbs. Set aside.
To prepare the lollies: Cut each lolly into three or four pieces and set aside.
2. Place the melted butter into a large bowl with the sweetened condensed milk
and stir. Add the biscuits and chopped lollies and mix all the ingredients
together well. Make sure all the biscuits crumbs are moistened and
incorporated.

Tip the mixture out onto a clean surface or onto a piece of baking paper. Shape
the mixture into one long log or divide the mixture in half and shape into two
smaller logs. The logs should be approximately 5-6cm in diameter. Some
people find shaping two smaller sized ones easier to handle. Roll the log in
coconut, pressing the coconut onto it so it sticks. Roll the log tightly in cling
wrap and refrigerate for 4 hours or overnight to set.

Remove the cling wrap and slice into 1-2cm slices. I get about 20 slices from
this recipe. It is up to you though as to how thick or thin you slice it.
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3
months.

Notes

Note 1: Marshmallows or Banana lollies are a good substitute, or a combination of
both (a combination will give you more colour). If you use mini marshmallows there
is no need to chop them up.

 

 

Download this podcast here

Mike Jeffreys
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