“If you carry your childhood with you, you never become older.” ~ Tom Stoppard
This week’s offering for my ‘Slice Extravaganza’ series – recipes taken from the hallowed Family Recipe Book – is known simply as ‘Nicole’s Fruit Slice’. Why? When I was a little girl it was my absolute favourite, and I never tired of it.
It has a moist biscuit base, a luscious tangy fruit filling with a hint of cinnamon and lemon and a sweet glace icing to top it off.
I would race home from primary school with my little brother and sister in tow, find the big old key under one of the potplants beside the laundry, unlock the back door, get everyone out of uniforms and into play clothes and then we would sit and have afternoon tea at the table in the kitchen before we did our homework. One glass of cordial each, or milk if there was plenty, and a piece of slice. (Often, we ate two..)
I am still quite partial to pink icing. Especially on cupcakes. But that’s a whole other story. As you can see from the picture below, food appreciation and daydreaming has been a big part of my life since I was small! You will also see that I avoided eating crusts, on account of them making your hair go curly.
Base Ingredients:
1 x cup of plain flour (all purpose flour), 3/4 cup of rolled oats, 1/2 cup of lightly packed soft brown sugar, 1/2 cup (4 oz or 125 grams) butter cut into cubes
*Note – for vegans, use a vegetable butter substitute. If you’re gluten intolerant, this works fine with a commercial gluten-free flour mix and coconut substituted for the oats. – Don’t pack this too tightly into the tin if using the gluten-free mixture.
Fruit Layer:
1 cup of dried currants, 1/2 cup of sultanas (golden raisins), finely grated zest of one lemon, 1 tablespoon of lemon juice, 1 tablespoon of cornflour, 1 teaspoon of cinnamon, 1 cup of water
Glace Icing (Frosting):
1 cup of icing sugar (confectioner’s sugar) 1 teaspoon of butter, 1 tablespoon of milk, pink food colouring
METHOD:
Preheat oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
Line a 28cm x 18cm (7 inch by 11 inch) slice tin with some baking paper.
Base:
Measure the dry ingredients into a large bowl and then rub in the butter with your fingertips. The mixture should resemble soft bread crumbs. Press the mixture firmly into the paper-lined tin, making sure to fill right to the edges.
Fruit Layer:
Place all ingredients in a saucepan and stir to combine, Keep stirring over moderate heat until mixture boils and thickens. Remove from heat and spoon evenly over slice base.
Place your slice into the oven and bake for 35 minutes, until the top is firm.
Glace Icing: (Frosting)
Mix the ingredients together in a bowl and beat until smooth. Colour a pleasing shade of pink. (Trust me – this is an issue of personal taste.) Place bowl over hot water until the icing is very runny and easy to spread. Pour over warm slice and spread to the edges.
Allow to cool in tin before removing. Cut into small squares. DO resist cutting before it cools, as slice takes a few hours to firm up and you’ll be left with a crumbly disaster! **Note – cooling can be hastened by placing in refrigerator…
Store in an airtight tin in a cool place. Goes exceptionally well with a cold glass of lemon cordial, milk or for the grown ups – hot French Earl Grey Tea!
