New Zealander recipe
How to make Lolly cake
New Zealand, known since the 1940s
An unbaked sweet log of crushed malt biscuits, butter and condensed milk, packed with soft, colourful fruit puff or explorer lollies, rolled in coconut and sliced.
Ingredients
- 250 g plain malt biscuits
- 120 g butter
- 200 g sweetened condensed milk (about half a 395 g can)
- 180 g soft fruit puff or explorer lollies (or soft marshmallow sweets), cut in half
- 50 g desiccated coconut
Method
- Crush the biscuits into fine crumbs in a food processor or in a bag with a rolling pin, and put them in a large bowl.
- Melt the butter and condensed milk together in a small pan over low heat, stirring.
- Pour the butter mixture over the crumbs, add the lollies and mix well.
- Sprinkle the coconut on a sheet of baking paper. Shape the mixture into a log about 6 cm thick, roll it in the coconut and wrap it in the paper.
- Chill for at least 2 hours, until firm, then cut into slices about 1.5 cm thick.
Made it at home? Tick it off and it goes into your kitchen passport.
The soft lollies inside were called 'Eskimo lollies' until 2021, when they were renamed 'Explorers'.
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