I came across this recipe in my grandmother’s handwriting on a piece of paper tucked into an old exercise book, where she’d written out her favourite recipes and stored others clipped from magazines and the sides of packets. What a treasure trove. There was even a letter from my aunt among them, dated 1974. I remember her making this slice, and I thought I’d give it a go for old-time’s sake (with a couple of tweaks, of course, to make it my own). It turned out crumbly and gooey, and just as delicious as I recalled â¦ great with a glass of Barbadillo Pedro Ximenez, though Nanna served hers with a cup of tea.
Makes about 20 pieces
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 cups dark muscovado sugar
- 1/2 teaspoon baking powder
- 150g walnut pieces, roughly chopped
- 1 1/2 cups shredded coconut
- 1 cup self-raising flour, sifted
- 1/4 cup castor sugar
- 125g salted butter, melted
Preheat oven to 180Â°C.
Make coconut base: combine all ingredients and press into a non-stick slice tin measuring about 30 x 20cm. Bake for 15 minutes.
Meanwhile, using an electric mixer, whisk eggs, vanilla and sugar together for a few minutes, until pale and creamy.
Add baking powder and whisk briefly to combine.
Fold in walnuts.
Spread over coconut base and return to oven for a further 25 minutes or so, until topping is well browned.
Set aside to cool, turn out of tin, cut into squares and serve.
Have you got a favourite ânanna’ recipe you’re happy to share?
Roberta Muir is a food, wine and travel consultant, writer and cookbook author. Visit her website for more recipes and insights.
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