Lolly Cake in New Zealand is a national institution.
But first I need to inform you of one small thing if you ever want to make this yourself:
It uses a specific biscuit (cookie) and only one sort, to give it it’s very distinctive taste.
These biscuits are called “Malt biscuits”.
If you are not living in New Zealand or Australia and you want to make real Lolly Cake with the real Lolly Cake flavour then you’d have to order Malt Biscuits via the internet.
The specialty of the Malt biscuits that the unique flavour cuts the sweetness of the lollies (sweets/candy).
It gives a nice balance of flavours that is rather different from anything else you will have ever tasted. Yum!
It’s not for nothing that this recipe is such a favourite and can be found as a regular item on every Birthday Party buffet table.
NEW ZEALAND LOLLY CAKE
1/4 pound butter (4 oz / 100g)
1 tin condensed milk (14 oz / 400 g)
2 packet Malt biscuits (Griffins brand) crushed, but with some larger pieces left in. (Sorry but using any other type of biscuit will not give the desired resulting taste)
2 packet hard marshmallows (“Eskimo’s”, Fruit puffs, ) cut into thirds or quarters.
1 Cup (approx) unsweetened dessicated coconut flakes for coating the outside.
1) Melt the butter in a saucepan over a very low heat so it doesn’t burn.
Add the condensed milk to the melted butter, still over a very low heat, and stir the two together until the butter completely disappears. (Please don’t be tempted to do this on high temp, because the mixture will scorch on the bottom of the pan very quickly and you will have burned bits that mar the taste of the whole mix)
Here’s the process as it happens so you know what to expect:
2) chop the hard marshmallows (fruit puffs, Eskimo’s) into thirds or quarters and put into a large baking bowl. (this is a double mix recipe so you will need plenty of room to mix the ingredients together)
3) crush the Malt biscuits so that you have at least half in fine crumbs, a quarter in larger crumbs and quarter in bits the size of postage stamps or slightly bigger (my kids tell me this this is the BEST combination for maximum perfection result ) LOL
Mix the Malt biscuits in with the chopped hard marshmallows.
4) By now your butter/condensed milk should have cooled off a bit, add it to the biscuit and marshmallow mix, use clean hands to squish it all together.
Note: [b]don’t [/b] add it to the rest when it is too hot because a) from long experience I know that this is easiest mixed together with clean hands and you’ll burn yourself !, and b) a very hot mixture will melt the marshmallows and make a far less than perfect lolly cake.
5) you will have a very big lump of mix in your baking bowl… I cut mine into four even sections and take one section at a time, squeeze it together firmly, whilst molding it into a “log or sausage” shape. Once you have your shape, roll it gently in the coconut to cover the outside and ends. Place in a container because at this stage it is very soft and will need to firm up in the fridge before cutting. Repeat this step with the other 3 portions of your mix so that you have 4 roughly even sized logs.
Leave in the fridge for at few hours minimum to firm up, (overnight is even better) then cut slices off the log … and wow the kids with the pieces of Lolly that show up in the slices like jewels!