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Picture: Robert Duncan/The West Australian

At The West I feel lucky to be surrounded by a team of amazing people and even luckier to be surrounded by folk who love to bake.

So with such a gold mine of resources I thought I'd share a recipe or two with you. This one — a Canadian recipe — comes from ED! editor Pat Tighe, and is truly lip-smacking.

Buon appetito!

RECIPE: Nanaimo Bar
Makes: 20cm x 30cm x 4cm slice tin

Base:
120g unsalted butter, melted
30g brown sugar
2 tbsp cocoa powder, sifted
2/3 packet digestive biscuits (170g), finely crushed
60g coconut
55g walnuts, chopped
dash milk, if required

Filling:
250g icing sugar, sifted
60g unsalted butter, soft
60ml pouring cream
2 tbsp custard powder, sifted

Topping:
70ml pouring cream
250g dark chocolate melted
40g unsalted butter, diced

Line baking tin with baking paper and set aside. In a clean bowl mix together all base ingredients. Pour into baking tin and press down evenly to cover base. Pop into fridge for half an hour.

To make the filling, in a clean bowl using an electric beater, beat together all filling ingredients until smooth and fluffy. Pour over base and spread out evenly. Pop back into fridge for another hour.

To make topping, in a small saucepan heat cream to just below boiling point. Remove from heat and add chocolate, stirring in with spatula. Add butter and continue to stir until all combined. Pour on top of filling and spreading evenly. Pop back into fridge for an hour before cutting into bite-sized pieces.