Passionfruit slice



½ cup plain flour

½ cup self-raising  flour

½ cup caster sugar

125 g butter, melted


125 g copha, melted (Vegetable fat shortening, made from coconut oil)

400 g can sweetened condensed milk

½ cup lemon juice


1 ½ tblsp custard powder

1 ¼ cups water

1 ½ tsp gelatine

1/3 cup Passionfruit pulp



Combine sifted flours and sugar in a bowl, stir in butter. Press mixture evenly over base of a lightly greased 20 x 30 cm lamington pan, bake in a moderate oven for about 12 minutes, or until lightly browned. Cool to room temperature.

To make filling, place all ingredients in a bowl, beat with electric mixer until combined. Pour filling over cooled base, refrigerate for 1 hour.

To make topping, blend custard powder with a little of the water. Sprinkle gelatine over remaining water in a cup. Combine gelatine mixture with custard mixture in a pan, stir over heat until mixture boils and thickens. Stir in Passionfruit pulp and cool slightly. Carefully pour topping over filling, refrigerate for several hours or until set.