Friday, November 4, 2016

Baking an old favourite...



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")

base...

90g (3 oz) softened butter
1/2 cup (110g) caster (superfine) sugar
1 egg
1/3 cup (50g) self raising flour
2/3 cup (100g) plain (all-purpose) flour
1/2 cup jam (note: I used more...)

topping...

2 eggs
1/3 cup (75g) caster sugar
2 cups (160g) desiccated (finely grated) coconut

method...

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.

hugs

 




13 comments:

janice15 said...

How lovely Jenny, i think this will be nice for tea with my grandchildren and daughter too... My one granddaughter keeps saying grandma we should have a tea party... So I'm planning one but she don't know about it hehe.... Secret mision for grandma.. Love that sweet pocket thank you for sharing the recipe.. Have a blessed evening with love Janice

desertskyquilts said...

Oh thank you! That looked so delicious on your Instagram feed, and now I can make it, too! I'm not a huge fan of coconut, but I can't think of anything else to substitute, so I'll try to find some really finely chopped - or maybe toss it in the blender for a whirl or two. As cold weather comes on, I think more about baking. I think I still have homemade raspberry and also grape jams. THANK YOU! That apron Fee made you is too adorable for words.

Melody said...

Looks so scrummy, how wonderful if I could have a cup of tea, a piece of slice, and sit in person with you and Fee. A win Tattslotto dream I know...but a girl can dream.

Smily said...

Thank you for the recipe! It looks incredibly yummy! What can be better this time of the year than sitting with a cup of tea and a slice (or two ;) of something home-baked?

Little Quiltsong said...

Thank you for sharing this recipe - it sounds delicious!!

Kathleen said...

Looks delicious...thank you for sharing.

Ɓgueda said...

Thank you so much for the recipe. My family is more happy since I found your blog :))

Createology said...

The "old" tried and true recipes are the best for we who grew up with them. Thank you for sharing your recipe. It looks quite yummy!

Susan said...

Thank you for the recipe. This looks and sounds delicious. A spot of tea sounds great right now too.

Sonja Kuvik Loyd said...

This looks delicous! I love raspberry and cocnut.Thank you for sharing.

Baa. xxx said...

Yum! I remember this from when I was young!

Elaine said...

Thanks for posting the recipe - and translation ; ) for those of us in the US.

Lyn Briggs said...

It was really nice of you to mention me on your blog Jenny.
Thank you