My grandmother saved this recipe in her cookbook from a magazine cutout. It was originally written by Audrey Cossins from Christchurch, she won $100 in a recipe competition for it. I have tried to research which magazine it came from but unfortunately haven’t had any luck. My best guess would be The New Zealand Woman’s Weekly, as my Nana always had the latest issue of it when I was young. Anyway, because my Nana took the time to save it and bake it often, I wanted to share it with everyone.

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Ingredients:

• 125g butter, chopped
• 1/2 cup (110g) caster sugar
• 1 egg, lightly beaten
• 2 tablespoons custard powder
• 3/4 cup (110g) self-raising flour
• 3/4 cup (110g) plain flour
• 1 cup (160g) sultanas
• 1/2 cup (60g) chopped walnuts (can be replaced with pecan nuts)
• Use the following ingredients for the filling
• 90g butter
• 1/4 cup (55g) caster sugar
• 2 tablespoons golden syrup
• 2/3 cup (160ml) sweetened condensed milk

Method:

This recipe makes 24 squares. A double version can be made and frozen to keep for later.

1. Grease a 20cm x 30cm Lamington pan and preheat to 160 degrees celsius.
2. Prepare the filling by combining all the ingredients in a pan. Stir over low heat until the butter is melted and the sugar is dissolved. Set aside to cool.
3. For the dough, beat the butter and sugar in a bowl with an electric mixer until fluffy; add the egg and beat until combined.
4. Stir in sifted dry ingredients and mix to form a soft dough. Knead the dough gently on a lightly floured surface until smooth.
5. Divide the dough into two equal portions.
6. Roll one half between two sheets of baking paper into a 20cm x 30cm rectangle.
7. Line the base of the prepared pan with the rolled-out dough.
8. Sprinkle the sultanas and walnuts evenly over the dough and gently pour over the filling mix.
9. Roll the remaining dough into a 20cm x 30cm rectangle and place over the filling.
10. Bake in the oven for around 30 minutes, or until golden brown and firm to the touch.
11. Allow to cool in the pan.

To serve cut into 5cm x 5cm squares and dust with icing sugar.