Outrageously easy slice

You can all blame Inner Pickle for this one. Or perhaps the people of Mayflower village from where the cookbook containing the recipe came from. It’s called Easy Slice and while it is that, the name totally underplays what this slice is. It’s like a snickers with coconut. It’s addictive. It is outrageously easy to make. And dangerously easy to eat.


Part of me wants to call it Slut Slice because it’s so easy and goes down a treat. What? Too much?


My pictures do not do it justice. In fact, when I took them I thought, ‘man, few could make a slice containing all forms of sugar, chocolate and saturated fat could make it look like a lasagne but I have’. Then Mum saw it and asked if it was a lasagne type dish and then BabyMac said the same thing about the meat and cheesy looking picture in my last post.

So maybe I should call it Not Lasagne Slice .

Easy Slice  

Mayflower Village Cookery Book via Inner Pickle

  • 6oz (185g) butter, melted
  • 1 packet Nice biscuits, crushed
  • 1 packet choc chips (mine was 230g as was Inner Pickles)
  • 1 packet walnuts (Inner Pickle’s was 120g, I used unsalted peanuts which I then toasted – I didn’t measure them, instead I just sprinkled them over the top for a good coverage)
  • 2oz (about 3/4 cup) shredded coconut
  • 1 tin (395g) condensed milk
  1. Preheat the oven to 180C and line a slice tin (18cm x 27cm) with baking paper
  2. Pour in the melted butter then spread over the crushed biscuit
  3. Sprinkle over the choc chips, then the nuts and then the coconut
  4. Pour the condensed milk over the top
  5. Bake for 20 minutes.
Let it cool completely before trying to remove from the tin or cutting it as otherwise the base will just crumble into a thousand pieces. I know I know, it’s hard to wait but believe me, it’s totally worth it.



Lemon Curd Slice

The first time I made these was sometime in 1988. Then they fell by the wayside for a decade or two. Now it is back in high rotation. It is tart and moreish, and basically impossible to stuff up. It says to cool the base before pouring over the topping but I never do. Maybe it’s a completely different slice if I actually followed that step! Who cares, it is devoured each and every time I make it. It gets made at least once a month in this house and THAT is saying something.

Lemon Curd Slice
Lemon Curd Slice

Lemon Curd Slice
A delicious slice of a shortbread base with a topping of tart lemon curd.
The base
  • 125g butter
  • 1 cup plain flour
  • ½ cup icing sugar
The topping
  • 2 eggs
  • 1 cup caster sugar
  • 1 tbs plain flour
  • 2 lemons, the zest from one and the juice from both
  1. Preheat oven to 190C and line a 20 x 20cm cake tin
  2. Rub the butter into the flour and icing sugar (you can do this in a food processor)
  3. Press into the base of the tin
  4. Bake for 20 minutes until it is golden brown and then cool (I rarely let it cool and it turns out a treat)
  5. Combine the eggs, sugar, flour, lemon zest and juice
  6. Pour over the cooked base
  7. Bake for 30 minutes or until set (keep an eye on it from around 25minutes, sometimes it takes longer, sometimes less because the quantity of lemon juice can vary)
  8. Chill and dust with icing sugar


Lemon curd slice
Sunshine in every bite
lemon curd slice
try to eat only one square, I dare you


Muppinstuff’s Nan’s Choc-Weetbix Slice

So Muppinstuff posted this slice yonks ago and recently mentioned it in her list of 25 things that shit her to tears, and considering I started that meme it made me all nostalgic and proud. It’s the kind of slice you’d find at a school fete or on offer at the school cake stall you find when you go to vote. Next to the sausage sizzle.

Anyway, it is bloody delicious.
And easy.
I’ve made it twice in the last 10 days.
And people swoon over it saying things like, ‘oh, I haven’t had this in years‘.

Muppinstuff’s Nan’s Choc Weetbix Slice

  • 1 cup SR flour
  • 1 cup dessicated coconut
  • 1/2 cup brown sugar
  • 1 cup crushed Weetbix (on my measuring this is four Weetbix crushed up in your hands)*
  • 120g butter
  • 2 tbsp golden syrup
  • 3 tbsp cocoa
  1. Preheat oven to 180C and line a 20x20cm square tin with baking paper
  2. Mix dry ingredients together
  3. Melt butter and golden syrup together
  4. Mix wet and dry ingredients together, it can be a bit crumbly so combine with hands if necessary
  5. Press into a slice tin and bake in a moderate oven for 30 minutes
  6. Ice (see below) and sprinkle with coconut
  7. Refrigerate until cool then remove from tin and cut into squares

Chocolate icing

  • 1 1/2 cups icing sugar
  • 2 tbsp cocoa powder
  • 2 tsp butter, very soft
  • 2-4 tbsp boiling water
  1. Sift the icing sugar and cocoa into a bowl
  2. Add the butter and 2 tbsp of the water and beat, adding more water to get a fairly runny icing
  3. Pour over the slice and turn the pan to get it into the edges
  4. Sprinkle over some dessicated coconut
  5. Refrigerate until set.

Ode to Nigella 4 – Peanut butter squares

Possibly one of the most fattening things I’ve ever made. They’re like homemade Reese’s Peanut Butter Cups. OH MY.
This first batch is not what I would term a success, it definitely needs some tweaking from my end.
For starters, Nigella says the base should be a ‘sandy mixture’ but mine was very wet and pliable. I need to use the right size tin and determine what she means by plain chocolate vs milk chocolate. In fact, if anyone can shed light on that one for me, I’d greatly appreciate it.

Peanut Butter Squares

  • 50g dark muscovado sugar
  • 200g icing sugar
  • 50g unsalted butter
  • 200g smooth peanut butter
  • 200g milk chocolate
  • 200g plain chocolate*
  • 1 tblsp unsalted butter
  1. Mix the sugars, butter and peanut butter together either by hand or with the KitchenAid
  2. Press the mixture** into a lined 23cm square brownie tin
  3. Melt the chocolates and butter together in a microwave and spread over the base
  4. Put tin in the fridge to set
  5. When the chocolate has hardened, cut into small squares
The base mixture – certainly not ‘sandy’
It looked a lot more inviting in the book.

* I have no idea what the difference is between milk chocolate and plain chocolate. I think it might be important as the chocolate layer was very hard when I made it whereas the picture in the book looks like it has a bit of give in it.
** I also think my square brownie tin is 25cm so it was all a bit ‘thin’

Muesli Bars

I am always keen for ideas of something healthy to put in the boys lunch boxes or to give them for afternoon tea that is home made. I refuse to buy commercial muesli bars or give the boys those snack packs of savoury biscuits or cheese and biscuit mini packs and so on because they are full of sugar, high in salt and often fat and don’t even get me started on the role of thickeners, preservatives, colours and the list goes on.

Muffins are a great one but you need to be able to freeze them or they just turn into paper weights the day after baking. And well, our tiny freezer has been known to be the straw capable of breaking this camel’s back. Biscuits are also great but in our house they don’t last long and while I would love to think I could just whip up a batch each day let’s get real. And then beautiful Krista posted this on her flikr page. I’ve slightly changed it as I am want to do – no sugar in the stewed apricots, no added salt, sultanas instead of dried cranberries as I suspect in Canada you have quite a selection of dried cranberries to choose from as opposed to here where you get craisins and I hate craisins. But I have thrown in a handful of choc chips as she suggests. You know, country to country.

Muesli Bars

  • 1 cup dried apricots
  • 3/4 cup water
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1 1/2 cup rolled oats (not quick)
  • 1 cup flour
  • 1/2 cup wheat germ
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup sultanas
  • 1/4 cup choc chips
  1. Chop apricots* and combine with water in a saucepan. Bring to boil, cover and turn down to simmer for 20 minutes adding some extra water if necessary
  2. Combine brown sugar, eggs, oil and vanilla in a large bowl
  3. Mix in the oats, wheat germ, flour, baking powder, cinnamon, sultanas and choc chips
  4. Stir in apricots
  5. Pour into a lined 8×8 cake pan (I used a rectangular one that I think is 7×11 or so, bake for 35 minutes at 350 F (170C)
  6. Turn out when cool and cut into 16 squares.

* I completely forgot to chop them, infact, hadn’t read this bit and was wondering if I should chop them, but folded them in as they were (halved) and they sort of mushed in. I thought it was really clever but now realise I should probably have chopped them.