I was watching an episode of The Great British Bake-off yesterday, followed by a phone chat with my buddy Fee where we also got on to the subject of baking (to be honest, that subject always finds a way into our conversations).
When I hung up the phone all I could think about was getting my apron on and heating the oven in preparation for a traybake. Scanning the cookbook shelves I pulled out a favourite filled with retro and modern Australian baking delights....
...and this is what I chose to make.
It's a family favourite from my own childhood, and one I've baked for all my children and two of my grandsons when they lived nearby a few years ago.
Another of my favourite things is this apron and as it was the conversation with Fee just minutes earlier which had inspired me to go 'retro' with my baking it seemed fitting to wear it for yesterday's kitchen fun because she was the special person who made it for me many years ago!
(that sweet stitchery on the pocket is by wonderful Aussie designer, Lyn Briggs)
It only took a few minutes to make the base and after spreading it across the bottom of the greased slice tray it was time to top it with the middle layer of my raspberry coconut slice.
Actually, I didn't have any raspberry jam so technically I didn't follow the exact recipe.
Being the good homemaker that I 'try' to be I used the jams we already had in the fridge...
...so my slice has one third strawberry jam and one third boysenberry jam over the base.
Final step was to add a sprinkle of topping, which is then pressed down...
...and then the tray is popped into the oven for the slice to bake around 30-35 minutes.
Cool slightly before cutting into slices while it's still in the tray.
Remove the slices when it's cooled completely.
(or take a piece out whenever you want if your tastebuds can't wait that long...there's no etiquette police in my kitchen!)
Brew a pot of tea and enjoy.
How simple was that?
Raspberry Coconut Slice
before you begin...
Preheat oven to 180C (350F)
Grease a 19cm x 29cm slice tray ( 7 1/2" x 11 1/2")
90g (3 oz) softened butter
1/2 cup (110g) caster (superfine) sugar
1/3 cup (50g) self raising flour
2/3 cup (100g) plain (all-purpose) flour
1/2 cup jam (note: I used more...)
1/3 cup (75g) caster sugar
2 cups (160g) desiccated (finely grated) coconut
Beat butter, sugar and eggs until light and fluffy.
Fold in sifted flours.
Spread mixture over the base of the greased tray.
Spread the jam over the base.
Mix together the topping ingredients (eggs, sugar and coconut).
Sprinkle over the top of the jam, and press down lightly.
Bake for 30-35 minutes until golden brown on top.
Cool for 10 minutes, cut into slices whilst in the tray.
Allow to completely cool before removing from the tray.
Tomorrow I'm sharing Block 11 of this year's Gentle Domesticity BOM so the next pincushion tutorial will have to wait until next week. The days have simply gotten away from me since November began...and I'm not complaining because they've been spent more with family and attending to home, and less with business.
Just as it should be.