Nainoma Bar

We have the grand-twins for the weekend so I got them to help me with a bit of baking for Pop.   This recipe for Nainoma Bar comes from the Rally Cook Book (1st Edition) published in New Zealand.  Like many of my favourite recipe books, the pages are stained, the cover is missing and there are many hand written notes.  I recall making this recipe when my children were young and we were expecting company.  Quick, easy, uses pantry staples… and is just a little bit fancy.

      

Base

• 250 grams Malt biscuits
• 1 Cup dessicated Coconut
• 125 grams Butter
• 3 Tablespoons Cocoa
• ¼ Cup Sugar
• 1 Egg
• 1 teaspoon Vanilla

1. Crush the Biscuits by whatever method you choose
   

   
2. Add coconut
3. Melt Butter, Cocoa and Sugar
4. Add Vanilla the very quickly, beat in the Egg.
5. Pour into the Biscuits and mix well
6. Press into silce pan and refrigerate 

Custard Filling

• 60 Grams Butter (soft)
• 2 Cups Icing Sugar
• 2 Tablespoons Custard Powder
• 2 Tablespoons Hot Water

1. Mix together until smooth
2. Spread on base and return to fridge
   

   

Chocolate Topping

• 1 Tablespoon Butter
• 60 Grams cooking Chocolate

1. Melt together and stir until smooth
2. Spread on top of Custard filling
3. Top with sprinkles or coconut and chill intil firm
   

   

**  Dont forget to clean up as you work **

Time spent with family is precious and should never be taken for granted.

Waiho i te toipoto, kaua i te toiroa –  Let us keep close together, not wide apart

Lilly & Zach having a tea-party