“In Britain, a cup of tea is the answer to every problem.
Fallen off your bicycle? Nice cup of tea.
Your house has been destroyed by a meteorite? Nice cup of tea and a biscuit.
Your entire family has been eaten by a Tyrannosaurus Rex that has travelled through a space/time portal? Nice cup of tea and a piece of cake. ”
~ David Walliams
My lovely friend Kerry and her daughter Philomena came to visit on the weekend. (You may remember me introducing you to Kerry – she’s the talented woman who made the short documentary about my Retreats which you can view here).
Of course you can’t have friends over for a cup of tea without having some kind of tasty offering, and this simple no-bake slice is so quick and easy. I learned this recipe as a child, and it’s certainly a keeper. Eating it always takes me back to school holidays at my Nana’s house and spending time with her neighbour Mrs Mac, a CWA member and ex WW2 army cook who was a great influence on my early cooking skills.
The only change I’ve made to that old recipe is to add in some white chocolate, which makes it feel just a tad more fancy.
This is a great lunchbox treat, and is lovely for morning or afternoon tea. It also travels well for picnics, and I often use it for smoko when we are down at the cattle yards or out in the paddock. It’s sweet and fudgy and delicious.
I hope you enjoy it.
Lots of love, Nicole xx
- 125g (1/2 cup) butter
- ½ cup soft brown sugar
- ½ tin sweetened condensed milk (200 grams)
- 1 cup chopped dried apricots
- 1 x 250g packet of plain sweet biscuits, crushed (I prefer Malt biscuits)
- 200g white chocolate buttons (optional but so good!)
- ¼ cup unsweetened desiccated coconut
- Chop your apricots finely (or save time and buy a packet of diced apricots!)
- Crush the biscuits by placing in a plastic bag and smashing with a rolling pin, or whizz them in a food processor. (Note: It is perfectly acceptable as the cook to have a biscuit to nibble on as you prepare the others for your recipe.)
- Set aside 2/3 of the white chocolate buttons.
- Grease a 20cm x 30cm slice tin with butter, or line it with baking paper so that the paper covers the bottom and the sides of the tin.
- Place the butter, condensed milk and sugar into a large saucepan over low heat stirring constantly until the butter has melted. Do not boil! Remove from heat.
- Dump the crushed biscuits and apricots into the melted butter mixture and stir well. Then add 1/3 of the white chocolate buds. Stir into the mixture which will be quite thick.
- Pat the mix into the prepared tin using the back of a spoon or your clean wet hands. (wet hands stops the mixture sticking and helps you smooth the top)
- Sprinkle with the coconut.
- Melt the remaining white chocolate (in a microwave or over a double boiler) and drizzle over the slice in a decorative pattern.
- Place slice in fridge to set, which will take about four hours.
- Cut into small slices to serve. This slice will keep refrigerated for one week, if it lasts that long.
Here is the recipe and the taste test in pictures for you (and you’ll notice that Rufous Dog has a great interest in all things food…):