How to make New Zealand's Lolly Cake when you live in Australia

Hello friends! Are you like me and a kiwi living abroad in the little old land (LOL big land) of Australia? Do you also miss fruit puffs and malt biscuits and that sweet sweet delicious lolly cake? Because same. And you have come to the right place. I am going to share with you how I made Lolly Cake in Australia (it's not as perfect as the traditional one but it still went down a treat with my friends). There are some online stores where you can get authentic ingredients but this is just what I used for it!

This is a no-bake recipe (you just stick everything together and then put it into the fridge to set, it's such a fun thing to make).

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Makes 2x logs w/ approx 8 pieces each.

Ingredients

• 150 grams of Fruit Puffs (I got mine off Kiwi Shop and they only came in bulk - 1KG so definitely had a lot left over). You can also substitute in NZ Pascal Explorers, Banana lollies, or just marshmallows

• 120 grams melted butter

• 1/2 cup sweetened condensed milk

• 250 grams of malt biscuits (I used the Arnott's Malt O' Milk biscuits) but the authentic NZ version uses "Griffins Malt Biscuits" and usually is a darker colour than what mine Aussie version came out as

• I also added a tsp of malt powder to add a bit more malty flavour

• 1/2 cup of desiccated coconut

Method

Step 1: Crush your malt biscuits (I usually put them into those glad plastic zip lock bags and smash with a rolling pin). Once crushed, set aside.

Step 2: Chop your fruit puffs (or chosen lollies) into smaller pieces (no real technique just try and make them similar sizes).

Step 3: Melt your butter in a microwave-safe bowl, then mix with the condensed milk.

Step 4: Add crushed biscuits and fruit puffs to the condensed milk and butter and combine.

Step 5: Once combined, turn out onto a clean surface and roll into two logs. Or whatever you like really can be anything.

Step 6. Cover with coconut. Wrap in cling wrap and refrigerate overnight.

Step 7. Once set, cut into 2cmm-thick slices.

Store in an air-tight container and use within a week.

Let me know if you make this! And what your thoughts are. I still prefer the NZ version with the authentic products but this one was pretty close (bar the colour).

If you're interested, "here's" the Wikipedia article about lollycake. No one really knows where it came from just that it originated in NZ.