Line a lamington tin with shortcrust pastry. Put into oven for about 5
Cook about 4 chokos. Mash when soft.
Add 1 cup sugar & juice of 2 large lemons.
1 heaped tablespoon of custard powder. Pour into tin.
2oz butter (56grams)
2oz coconut (56grams).
Mix well. Sprinkle over choko filling and bake in moderate oven until
brown and set. Cut into squares.
This recipe was sent to me by John and Joan Harper of Brisbane