Sophie Gray's Fudge Cake Slice

Ready in 30 minutes, plus chilling. Makes roughly 24 portions

This recipe has been a fan favourite for over a decade. Cut it into slices for the kids or into tiny squares as a treat with your cuppa. It also freezes well, so you can stash a few squares away for when no one is looking. 

Photo: Effortless Foodie

Ingredients

• 1 packet of plain biscuits — wines, malts, whatever is cheap
• 11/2 cups desiccated coconut
• 1 cup raisins, sultanas or Craisins
• 395g can sweetened condensed milk
• 2 tbsp cocoa
• 150g butter
• 1 tsp vanilla essence
• ICING
• 11/2 cups icing sugar
• 3 tbsp cocoa
• 3 tbsp butter, at room temperature
• 2 tbsp hot water
• 1/2 tsp vanilla essence
• 100s and 1000s, to decorate (optional)

Method

1. Grease and line a Swiss roll tin or slice tray. Crush the biscuits in a sturdy bag or pulse in a processor, then combine with the coconut and raisins in a large bowl.

2. Place the condensed milk, cocoa and butter in a small saucepan. Heat till bubbling, stirring frequently to prevent scorching. Remove from the heat and add the vanilla.

3. Stir the hot mixture into the dry ingredients till thoroughly combined. Press into the greased tin, then refrigerate or slip into the freezer till cooled and firm.

4. Make the icing. Combine the icing ingredients in a bowl or processor and spread over the cooled slice using a spatula or palette knife. Sprinkle with 100s and 1000s if using. Chill to set the icing before slicing into bars.

TIP: If coconut allergy is a problem, substitute rolled oats; my sister always made this with oats, as her kids simply didn’t like coconut.

Extracted from Destitute Gourmet by Sophie Gray. Photography © Todd Eyre, 2021