I’m dreaming of this forbidden treat from my Australian childhood – well, not so much forbidden as incomprehensible to my mother, who would look like Puss in Boots with a furball at the very thought of copha. So White Christmas was the sort of thing we’d see at a neighbour’s house, and I always loved the way the colour looked almost like a stained glass window.
So, while my mum averts her eyes, here’s the recipe:
50g glace cherries
50g angelica, cut small
50g golden sultanas
25g mixed peel
100g blanched almonds toasted
1 cup powdered milk
1/2 cup icing sugar
1 cup rice bubbles (rice krispies)
1/2 cup dessicated coconut
50g dark choc bits
100g white chocolate
175g copha (vegetable shortening made from coconut oil)
In a large bowl place the fruits, almonds, milk powder, icing sugar, rice bubbbles and coconut. Mix well.
Melt the chocolate and add to the dry mix. Mix well.
Melt the copha and add to the mix. When all mixed add the choc bits just before pouring into a lined and greased slice tin. (If you add the choc bits too early they’ll melt)
Refrigerate until set.
Slice and enjoy.
Read more here.
I also have the world’s best recipe for fruit cake, boiled in the Irish way so it is deliciously moist, not dry and condensed. Just ask…