So here it is, you asked for it, so you shall receive.
This slice is probably one of my favourites ever.
Like ever, ever.
I always remember one of my mums friends from Upper Hutt who used to be a baking queen (she always had three or four baked goods in the pantry for her family's lunches) she used to make this slice for shared morning teas and I always thought it was some secret recipe. Little did I know I would find one just like it one day.
I stumbled across this recipe on Chelsea's site many years later and I have never looked back. It's easy to make, reasonably cheap and tastes awesome!
It's a nice sweet base with some tart dried apricots thrown in there then topped with sweet and tangy lemon icing and tonnes of delicious coconut. Ahh coconut, where would I be without you? Coconut makes everything good!
Apricot Fudge Slice
Recipe from Chelsea Sugar
1/2 C Soft Brown Sugar
1/2 tin (200g) Sweetened Condensed Milk
1 C Dried Apricots, Chopped
1 Packet (250g) Plain Biscuits, crushed
1/4 C Desiccated Coconut, to decorate
- Line a rectangular tin or casserole dish (approx. 20x30 cm) with baking paper and set aside.
- Heat the butter, brown sugar and sweetened condensed milk on a medium heat until the butter has melted (make sure not to boil!)
- Add the chopped apricots and crushed biscuits, I also like to add a bit of coconut in the mix too then mix well.
- Press mixture into the tin and let cool before icing.
100g Butter, softened
1 1/2 C Icing Sugar
Rind and Juice of 1 Lemon
1-2 T Hot Water
- Beat butter until light and fluffy.
- Sift in icing sugar and add lemon rind and juice to the butter.
- Mix until combined, adding water until consistency is light, fluffy and spreadable .
- Spread icing all over the fudgey slice and sprinkle with coconut straight away and press it in a little bit so it sticks better.
- Allow to set in refrigerator for a few hours before cutting into slices.