White Christmas

Serves 25

  • 250g copha
    1 cup Bundaberg Sugar Pure Icing Sugar, sifted
    1¼ cups Rice Bubbles
    2/3 cup glace cherries, coarsely chopped
    3/4 cup dried cranberries
    3/4 cup chopped dried apricots
    1 cup desiccated coconut
    1 cup full cream milk powder

1. Lightly grease and line a 28cm x 18cm slice pan with baking paper, leaving a 2cm overhang along the long sides

2. Place copha in a small saucepan over a low heat until melted. Remove from heat.

3. Combine all remaining ingredients in a large heatproof bowl. Add copha and stir with a wooden spoon until well combined. Spoon mixture into prepared pan and press down firmly. Cover and refrigerate for 2 hours or until set.

4. Remove slice from pan and cut into pieces. Store in an airtight container in the refrigerator.