RASPBERRY AND COCONUT SLICE
Raspberry and Coconut Slice was an all-time favourite and I used to help
mum make this many times. Originally in the recipe there was one egg and
one yolk, but we always used to use 2 small eggs instead. We had chooks so I guess the eggs would be the equivalent of 600g or 700g eggs now available. It is important
to lightly whip the eggs and that the consistency of the topping before it goes
into the oven holds together and is not too wet. Add extra coconut if you
have whipped the eggs too much until you get the right consistency.
Interestingly enough, mum always bought Sweet pastry for this and never
homemade her pastry for this slice. Given that mum was a good cook and made almost everything from scratch, she never made sweet pastry for this slice- always bought.
The jam can be raspberry, plum or even apricot. You can make your
own jam for this slice but if you choose to use it, then make sure that it is
not too runny but rather like the consistency of bought jam. You need to be
able to spread the jam (at room temp) evenly without touching the sides of the
tray. We used to use both bought and homemade jam- whatever was in the pantry at the time. Very occasionally, we used to lightly fold in some bought jam to the homemade jam if the homemade jam was too runny before spreading onto the pastry.
NB I used to make this recipe with mum and whilst she was rolling out
the pastry and putting the jam on, I was making the topping. Mum used to say 'stop eating it- we need it all'. I just loved eating the topping from the bowl once the coconut went into the mixture.!!!
Since she has passed, I have made it rolling the pastry first and then
jam and topping. However, I have also made it making the topping first
and then rolling out the pastry and jam. Both ways worked just as well
provided you dont take too long rolling the pastry and spreading the jam.
You dont want the topping to be too wet but neither do you want it to be too
dry either because it has been standing too long
INGREDIENTS
1 Pastry slice of Pampus Sweet Pastry/ shortcrust pastry.
Raspberry or plum Jam.
TOPPING
2 Eggs
1 and 1/2 or possibly 2 cups of coconut. *
125g or4 oz Sugar.
60g or 2oz Butter.
METHOD
1. Roll out Pastry slice (at room temp) onto the tray. To avoid
any sticking, add a little flour
2. Cover the pastry with the raspberry or plum jam. Do not spread
too thickly and make sure there is no jam on the sides on the tray as it will
burn.
3.Prepare the topping and place on top of the raspberry jam and spread
out evenly. Make sure you spread lightly so that the jam does not appear
as much as possible.
4. Place into oven at 180degrees or 160 Fan forced for 25-30 minutes
depending on your oven. You want it to come out golden and not burnt.
5. Cut into slices whilst still hot.
METHOD FOR TOPPING.
1. Beat 2 Eggs lightly. (About 30 seconds at the most).
2. Add in sugar and beat again lightly.
3.Add in coconut and lightly beat again. *You may need
to add 1/4 to 1/2 cup extra of coconut depending on the consistency. If
if is looking too wet, then add extra coconut until the mixture holds and does
not look wet.
4.Add in melted butter and mix again lightly. If it is still
looking a little wet after you have mixed in the butter add a extra tablespoon
of coconut.
SERVING SUGGESTIONS.
1. Serve with some fresh raspberries plums or apricots to
complement the jam you have used.
2. It can also be served with Thickened cream or whipped cream.
3. Ice cream or sorbet either homemade or bought is also a delightful
addition to the dessert.
VARIATION
I have also made this recipe using the pampus sweet pastry cases.
When using this option, bake the cases for 10 minutes first without the jam,
and then 15 minutes with the jam and topping.
2. Change Jam from Raspberry to Plum or to Apricot or Strawberry.
.I understand that New Zealanders call this recipe Louisa cake/slice.
