from one generation to the next
Mum had a repertoire of similar recipes to this, and the ingredients she has to hand dictated which she chose to make. She made a slice with jam and a meringue top which was too sweet for my liking, and another with a marshmallow topping added after cooking. This version was always my favourite, especially when made with “pippy” jam, my Grandma M’s pet name for dark berry jam. In this instance I used by last jar of mulberry jam, made from the final crop from my friend’s tree before she moved house. Mulberries don’t collapse like softer berries when you cook then and in hindsight, I should have chopped the fruit before putting it in this slice as it made it very messy to cut.
The biscuit base:
½ cup castor sugar
1 cup plain flour
1/3 teaspoon baking powder
1 cup jam
2 cups dessicated coconut
1/3 cup castor sugar
Preheat the oven to 170C fan forced. Grease a 20cm X 30cm shallow pan and line with paper.
Cream the butter and sugar until light and fluffy, beat in the egg. Sift the flour then stir into the butter, to make a soft biscuit dough. Using well floured fingers press the dough in to the pan evenly. Spread the jam over the base. Using a fork mix together the coconut, sugar and eggs, then spread the topping over the jam. Bake in the middle of the oven for approximately 30 minutes, until the coconut is evenly browned . Cool in the tin, then cut into fingers and store in an airtight container.