This is my Aunty Pat's recipe that I have been enjoying for over 30 years. It is extremely sweet and a small piece is all that is needed for an instant sugar rush. It's great with a cuppa at the end of the day.
Ingredients
- 250 g Arnott's Nice biscuits
- 125 g butter melted
- 1 tsp ground cinnamon crushed
Filling
- 2 cups water
- 3/4 cup sugar
- 340 g passionfruit pulp
- 100 g custard powder
Topping
- 790 g condensed milk
- 3 lemons juiced
- 1 cup shredded coconut *to serve
Method
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Step 1Base: Crush or blend the biscuits until they resemble fine breadcrumbs.
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Step 2Melt the butter and mix into the crushed biscuits along with the ground cinnamon.
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Step 3Mix all the base ingredients together and press into the base of a lined or greased lamington tin.
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Step 4Filling: In a pot slowly bring the water, sugar and passionfruit pulp to the boil until all of the sugar is dissolved.
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Step 5Mix the custard powder with a little of the water, sugar and passionfruit pulp mixture from the pot to form a paste.
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Step 6Whisk mixture into the the filling ingredients
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Step 7Heat and stir the filling mixture until it thickens.
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Step 8Add more custard powder if mixture is not thick enough once it has cooled.
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Step 9Pour the filling over the base and place in the fridge to chill.
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Step 10Topping: Whip the condensed milk and juice of 3 lemons until it thickens slightly.
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Step 11Spread over the cooled base and filling and place in the fridge for 2-3 hours or preferably overnight until set.
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Step 12Top with shredded coconut.
Equipment
- 1 lamington pan
Recipe Notes
I serve it with a small dollop of unsweetened cream to help cut the sweetness level, I also wouldn't recommend it if you are not a fan of condensed milk as it is quite dominant.
Don't just add the custard powder without forming the paste or it will go lumpy.
Recipe Reviews (1)
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