Ingredients Edit

Directions Edit

  1. Melt chopped copha over a gentle heat, combine rice bubbles, dessicated coconut, sifted icing sugar, milk powder and all fruits, mix well.
  2. Add melted copha and mix thoroughly.
  3. Press mixture into a lightly greased and paper-lined Lamington tin.
  4. Refrigerate until firm, cut into squares for serving.

Notes Edit

For a more economical confection, replace the glacé fruits, mixed peel and glacé ginger with 1 cup mixed fruit, keeping the sultanas as well.

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