It is thanks to our wonderful family friend Auntie Marj that I can bake feather light scones, make delicious tomato chutney and green tomato pickle and top my toast with potted beefsteak or mock turkey. This fruit chew recipe I have adapted from an original passed on by Marj’s mother Mary. I remember her as a thin, upright, elderly woman in a tartan woollen skirt, stockings, stout heeled shoes and a full floral apron. She rarely smiled but she always had a cake tin in her pantry that was full of delicious baked goodies nestled in waxed paper. She offered us goodies from that tin whenever we called by. I resurrected this recipe a few years ago to serve to a friend who follows a strict gluten free diet, I vamped it up with the choc chips and voila, a very quick and easy treat.
¾ can (300g) sweetened condensed milk
1 cup desiccated coconut
1 cup roughly chopped dates
1 cup roughly chopped walnuts
1 cup white choc chips
1 cup raisins
Zest from 1 lemon
2 cups shredded coconut for coating
Preheat the oven to 160C. Line baking trays with baking paper.
Combine the dates, desiccated coconut, raisins and choc chips. Tip the condensed milk into a mixing bowl and mix well. Using wet hands, roll the mix into bite sized balls, toss in shredded coconut and bake at 160C until lightly browned, about 8 minutes. Makes approximately 40
Variation: substitute the white choc chips with dark choc chips, substitute the lemon zest with the zest of an orange.
I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater.
I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience.
I hope you enjoy what I share
Sandra AKA ladyredspecs