Lolly Cake
The Lolly Cake recipe has a special place in my heart as it reminds me of my childhood in New Zealand. I grew up there with my family in my earlier years. My Auntie Chrissy always had it waiting for me every time I went to visit her as she knew it was one of my favourite things to eat. I love it because it is sweet, sugary and chewy, mm delicious!
The last time I made it was a few years ago when I visited New Zealand for a holiday. You can only buy the main ingredients - Griffins Malt Biscuits and Fruit Puffs - over there so I was very excited when I got the ingredients sent to me in the mail last week from Aunty Chrissy. I couldn’t wait to make it!
I found the recipe quite easy to remember as it is quite a straight forward with a few simple ingredients. It’s an absolute kiwi classic and I encourage anyone to have a go at making it.
I give it a 5 star rating!
Ingredients:
100g butter
1/2 a tin of condensed milk
180g of fruit puffs
1 packet of griffins malt biscuits, crushed
1/2 a cup of desiccated coconut
Utensils:
2 medium sized bowls that are microwave safe
1 big mixing bowl
1 chopping board
1 knife
wooden spoon
1 rolling pin
1 baking tray
foil
microwave
fridge
storage container
Steps:
1. CRUSH THE BISCUITS
Place the biscuits on the chopping board leaving them in their packet. Then take the rolling pin and use one end of it to crush the biscuits into smaller pieces. I like to keep them in their packet while doing this to prevent too much mess. Then open the packet and pour them into the large mixing bowl.
2. CHOP THE FRUIT PUFFS
Using the chopping board and the knife, chop the fruit puffs into smaller bite-sized chunks. This may take a while but its worth it trust me! Once finished, add them to the large mixing bowl.
3. MEASURE THE BUTTER
I used the scale on the wrapper to measure (but if yours doesn’t have one then you will have to use an actual set of scales). Using the knife, make a mark along the 100g line before unwrapping the foil. Then use the mark you just made as a guide to cut the correct amount of butter. Then place it into a medium sized bowl and place it in the microwave for 30 seconds or until melted.
4. WARM THE CONDENSED MILK
Pour 1/2 a tin of condensed milk into the other medium sized bowl. Then put it in the microwave for 30 seconds until it is warm.
5. MIX IT ALL TOGETHER!
Add the butter and condensed milk to the biscuits and fruit puffs and mix together using the wooden spoon. If you want you can take out the rolling pin again and further crush the mixture down into a finer texture. I found it helpful to do it again at this step when the mixture was sticky so crumbs wouldn’t go flying.
6. MAKE A LOG
Sprinkle the bottom of the tray with desiccated coconut until it is completely covered. Then scrape the mixture on top of the coconut. Using your hands, squish and roll the mixture into one large log allowing the coconut to stick to the outside and hold it together. Wrap in foil.
7. CHILL OUT
Place the log into the fridge and allow to chill for 4 hours.
8. THE BEST PART
Place the log onto the chopping board, unwrap the foil and carefully slice it into 2cm thick slices. Then it is ready to EAT! Makes about 15 slices. I hope you enjoyed my process photos and videos!
