You know how there are just some things that take you back to childhood? I don’t remember when or where I first tasted the Kiwi-classic that is Lolly Cake, but I know that I have always, always loved it. It’s one of those foods that I want to sniff.
It is incredibly simple to make and a perfect item for the kids to help out with – in fact my Mr 3 made this pretty much all on his own, except for the rolling and coating in coconut part. He poured the packet of biscuits into the food processor, pulsed them until fine crumbs, stirred in the melted butter and condensed milk and cut the eskimos in half. I did all the in between bits like melt the butter and condensed milk together, set up and plug in the food processor and measure the ingredients but it was totally a team effort and one he felt so proud about contributing to.
If you don’t have a food processor, you could always do the trusty old method of crushing biscuits: pour biscuits into a large zip-lock or freezer bag, seal and bash to high heaven with a rolling pin or other heavy handled object. Just be careful not to pierce the bag.
- 120g butter
- 1 packet (250g) Malt Biscuits - crushed/blitzed
- 1/2 t cinnamon
- 1/2 tin (200g) Condensed Milk
- 1 packet (190g) of Eskimo lollies or Fruit Puffs, cut in half
- Dessicated Coconut
- Crush biscuits in food processor or using rustic method above, place in a medium sized bowl, stir through the cinnamon if using and set aside.
- In a small pot over low heat, melt the butter and add the condensed milk, stirring until well combined.
- Add the butter & condensed milk mixture to the crushed biscuits, stir in the chopped Eskimo lollies. Mix until well combined.
- Form into a log shape and roll carefully in dessicated coconut.
- Wrap in glad wrap and place in the fridge for at least 4 hours.
- When set, cut into slices and eat!