250g PACKET OF PLAIN CHOCOLATE BISCUITS (CRUSHED)

150g BUTTER (MELTED)

395g CAN OF SWEETEND CONDENSED MILK

2 cups MACADAMIA NUTS (COARSELY CHOPPED)

2 cups WHITE CHOCOLATE CHIPS

1 ¾ cups DESICCATED COCONUT

1teaspoon VANILLA EXTRACT

PREHEAT OVEN TO MODERATE 180 DEG C.

LIGHTLY GREASE 20CM X 30CM SLICE PAN, LINE BASE AND SIDE WITH BAKING PAPER.

IN A BOWL, COMBIME BISCUIT CRUMBS AND MELTED BUTTER, MIX WELL. PRESS MIXTURE IN TO PREPAIRED PAN AND BAKE FOR 5 MINUTES, ALLOW TO COOL.

IN A LARGE BOWL, COMBINE CONDENSED MILK, MACADAMIAS, CHOCOLATE CHIPS, COCONUT AND VANILLA.

POUR OVER BASE, BAKE FOR 25 TO 30 MINUTES OR UNTIL GOLDEN AND SET.

COOL IN PAN, CUT INTO SQUATES, STORE IN AIR TIGHT CONTAINER

2 SHEETS READY-ROLLED PUFF PASTRY

CUSTARD

1/3 CUP CUSTARD POWDER

¼ CUP CASTER SUGAR

1 CUP CREAM

1 ½ CUPS MILK

½ TEASPOON VANILLA ESSENCE

ICING

¼ CUP PASSIONFRUIT PULP

25g UNSALTED BUTTER

1 2/3 CUPS ICING SUGAR

PREHEAT OVEN TO MODERATELY HOT [ 210C ]. LINE TWO OVEN TRAYS WITH BAKING PAPER. PLACE PASTRY SHEETS ON PREPARED TRAYS & PRICK ALL OVER WITH A FORK. BAKE 10 TO 15 MINUTES OR UNTIL GOLDEN & CRISP. COOL ON WIRE RACK.

BLEND CUSTARD POWDER, SUGAR & CREAM IN MEDIUM HEAVY-BASED PAN. GRADUALLY STIR IN MILK & STIR CONSTANTLY OVER MEDIUM HEAT UNTIL CUSTARD BOILS & THICKENS. REMOVE FROM HEAT. STIR IN ESSENCE. PLACE PLASTIC WRAP ONTO THE SURFACE OF CUSTARD TO PREVENT A SKIN FORMING. COOL COMPLETELY.

PLACE ONE SHEET OF PASTRY ONTO A BOARD. SPREAD CUSTARD EVENLY OVER SURFACE. TOP WITH REMAINING PASTRY SHEET UPSIDE DOWN.

COMBINE PULP, BUTTER & ICING SUGAR IN MEDIUM HEATPROOF BOWL.STAND OVER PAN OF SIMMERING WATER & STIR UNTIL ICING IS SMOOTH & GLOSSY; REMOVE FROM HEAT. SPREAD ICING EVENLY OVER PASTRY. REFRIGERATE SEVERAL HOURS OR UNTIL PASTRY SOFTENS SLIGHTLY. CUT INTO SQUARES USING SERRATED KNIFE.

3 EGGS [separated]

½ CUP CASTER SUGAR

1 CUP SELF RAISING FLOUR

3 TABLESPONS GROUND HAZELNUTS

3 TABLESPOONS HOT WATER

1 TEASPOON BUTTER

2 TABLESPOONS COINTREAU OR GRAND MARNIER

2 TEASPOONS MILK

EXTRA ICING SUGAR

1 TABLESPOON STRAWBERRY JAM

1 TEASPOON WATER

FILLING

1 PUNNET STRAWBERRIES

½ CUP ICING SUGAR

3 TEASPOONS GELATINE

1 ½ TABLESPOONS WATER

300ml CREAM

BEAT EGG WHITES UNTIL SOFT PEAKS FORM, GRADUALLY ADD SUGAR BEATING WELL AFTER EACH ADDITION. ADD YOKES ALL AT ONCE BEAT ONLY UNTIL COLOUR IS EVENLY MIXED THROUGH. SIFT FLOUR SEVERAL TIMES, THEN SIFT FLOUR & HAZELNUTS OVER EGG MIXTURE& FOLD THROUGH LIGHTLY [RETURN ANY REMAINING HAZELNUT IN SIFTER TO BOWL]. COMBINE HOT WATER & BUTTER, STIR UNTIL BUTTER MELTS, POUR ALL AT ONCE OVER MIXTURE, FOLD THROUGH QUICKLY. GREASE 28X18cm [11X7 INCH] LAMINGTON TIN. LINE WITH GREASEPROOF PAPER THEN GREASE PAPER. POUR MIXTURE INTO TIN & BAKE IN MODERATE  [190C] OVEN 20 TO 25 MINUTES OR UNTIL LIGHTLY BROWNED & ELASTIC TO TOUCH. TURN IMMEDIATELY ON TO WIRE RACK TO COOL.

CUT CAKE IN HALF HORIZONTALLY. LINE TIN WITH ALUMINIUM FOILBRING FOIL UP LONG SIDES OF TIN [ TO HELP REMOVE FINISHED SLICE]. PLACE BOTTOM HALF OF CAKE IN TIN, SPRINKLE COMBINES COINTREAU & MILK OVER CAKE. SPREAD PREPARED FILLING OVER CAKE, PLACE REMAINING HALF OF CAKE ON TOP. REFRIGERATE UNTIL FILLING HAS SET.

TO SERVE, REMOVE SLICE FROM TIN, TRIM EDGES & DUST TOP WITH EXTRA ICING SUGAR. HEAT JAM & WATER IN SAUCEPAN, PUSH THROUGH SIEVE. CUT RESERVED STRAWBERRIES IN HALF, BRUSH WITH GLAZE & PLACE ONE ON EACH SERVE.

FILLING

RESERVE 3 STRAWBERRIES FOR DECORATION. WASH & HULL REMAINING STRAWBERRIES, BLEND ON HIGH SPEED 30 SECONDS. ADD ICING SUGAR & BLEND A FURTHER 30 SECONDS. SPRINKLE GELATIN OVER WATER, STIR OVER HOT WATER UNTIL DISSOLVED, COOL SLIGHTLY. WHIP CREAM UNTIL SOFT PEAKS FORM, STIR IN STRAWBERRY MIXTURE, QUICKLY FOLD IN DISSOLVED GELATINE.

½ CUP [60g] RAISINS

1/3 CUP [80ml] DARK RUM

200g DARK CHOCOLATE [chopped]

60g BUTTER [chopped]

½ CUP CASTER SUGAR

1 CUP [250ml] THICK CREAM

1 CUP [125g] PLAIN FLOUR

3 EGGS [lightly beaten]

COCOA POWDER [to dust]

PREHEAT OVEN TO MODERATE [180C]. LINE A LIGHTLY GREASED 18X28cm [7X11 inch] SHALLOW TIN WITH BAKING PAPER, OVERHANGING TWO OPPOSITE SIDES. FINELY CHOP THE RAISINS & LEAVE TO SOAK IN THE RUM.

STIR THE CHOCOLATE & BUTTER IN A SMALL PAN OVER VERY LOW HEAT UNTIL MELTED. REMOVE FROM HEAT & STIR IN THE CASTER SUGAR & CREAM.

SIFT THE FLOUR INTO A BOWL. ADD THE RAISINS, CHOCOLATE MIXTURE & EGGS & MIX WELL. POUR INTO TIN & SMOOTH THE TOP WITH THE BACK OF A SPOON. BAKE FOR 25 TO 30 MINUTES OR UNTIL JUST SET. DO NOT OVERCOOK OR THE SLICE WILL BE DRY. COOL COMPLETELY, THEN REFRIGERATE OVERNIGHT BEFORE CUTTING INTO SMALL PIECES. SPRINKLE LIBERALLY WITH COCOA POWDER TO SERVE.

SUITABLE TO FREEZE.