Rated 3 out of 5 based on 1 votes
- 1 cup wholemeal self rising flour
- 1 cup shredded coconut
- 1 cup raw sugar
- 1 1/2 cup mixed fruit
- 2 x eggs, beaten
- 1 tspn mixed spice
- 1 tspn vanilla essence
Sift flour and mixed spice, stir in raw sugar,coconut and mixed fruit.
Gently mix in beaten eggs and vanilla.
Melt butter and add to this mixture.
Beat well. Mixture should be a runny texture.
Press into a greased /gladbake lined Lamington tin.
Bake in moderate oven 180 C for 45-50 minutes.
Leave in tin for a few minutes and cut into squares.
Note * I have often used any types of dried fruit that I have in my pantry eg; dates apricots ,cherries etc not just the pre-packaged kinds. You can also add rolled oats, chia seeds, linseed seeds, pumpkin seeds , sesame seeds ,sunflower seeds,just keep the mixture moist. My son doesn’t like big pieces of fruit in mixtures so I blend them first ,this gives a much smoother texture.
I always make double mixture as it doesn’t last long in my house with people popping in for coffee and my grown-up children raiding the pantry.
This recipe freezes really well and will keep in an airtight container for a week .
Also no need for any topping/icing
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Perfect with a cuppa I reckon!
Are the eggs the only liquid element to this? I think you have forgotten the amount of butter!