sharing recipes from one generation to the next
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.