Mum slammed for ‘new and improved’ fairy bread recipe
Fatimah Omran believes her new version of fairy bread is even better than last time.
Despite endless pleas to leave one of the country's most beloved treats alone, it appears baking enthusiasts just can't stop tampering with fairy bread — and this time we have a repeat offender.
Last year Fatimah Omran created a "healthy" version of the party favourite by topping white bread and butter with desiccated coconut coloured by vegetable juice, rather than the customary 100s and 1000s, and Aussies were not impressed.
It's fair to say the Sydney mum received heaps of backlash but 12 months on she now claims she has learnt her lesson. "I owe you all an apology. You're right, what was I thinking using vegetable juice for fairy bread?" she said online. "I got a Vitamix to blend up real fruits this time."
Omran then continued to use the juice from blended fruits to stain desiccated coconut and sprinkle it on top of the buttered bread.
Aussies responded with a resounding 'No'
Unsurprisingly the proposed adaptation was overwhelming rejected, with only a few people swaying away from this response to first question why it had even been suggested at all.
"Just give her the bloody fairy bread," one wrote online, referring to Omran's daughter who asked for some fairy bread for a party. Others suggested it was a "disgrace" and the mum was "ruining" fairy bread.
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However, some acknowledged at least there was a improvement from Omran's previous recipe.
"Honestly kind of nicer than the veg I suppose," one wrote.
Why Aussies are so fiercely protective of fairy bread
There have been several adaptations of fairy bread over the years, but each time the backlash has been swift, with one food historian believing this is because the key ingredient in fairy bread can't be mimicked.
"Fairy bread relates back to ideas of nostalgia, and comfort and happiness," Dr Lauren Samuelsson previously told Yahoo News Australia. "You don't remember eating fairy bread and thinking, 'Aw, I had a really terrible day that day'."
"Taking fairy bread out of that nostalgic, child-like fun context turns it into something that people can't get on board with. Food isn't just about what's on the plate, it's about the memories we have of it," she said.
The first reference to fairy bread came from a recipe in The Mercury in 1929, with the treat linked to children's parties since its very time in print.
"It's a food of happiness," Samuelsson said.
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