One Sunday afternoon at my sister’s house, the conversation stopped when Marge, my sister’s mother in law, brought in this slice. As one of her daughters later said, “It’s the first thing I ask for when Mum cooks”. After such a wonderful endorsement, I just had to ask Marge for the recipe. So she gave it to me, right there. Ingredients, quantities, baking times, the lot – it just flowed out of her, with no need to consult a recipe book. I have often wondered how many times she made it over the years.
A few months later, tragically, Marge passed away and this is all I have to remember her by. I sincerely hope that one day, the conversation stops simply because you bring this slice into the room. It’s that good.
Makes 12 large squares
Biscuit Base: 3 tbsp butter; 2 tbsp sugar; 6 heaped tbsp self-raising flour; 1 egg, lightly beaten; 2 or 3 bananas
Passionfruit Custard: 1 cup water; 1 cup sugar; 2 heaped tbsp cornflour; 2 heaped tbsp custard powder; pulp of 3 to 4 passionfruit; 1 cup cream, whipped to soft peaks.
Biscuit Base: Beat the butter and sugar until creamy. Add the flour and egg to the mixture and fold in – it will be spreadable.
Line an 11 x 7 inch pan with baking paper. Spread the mixture over the base. Bake at 180 – 190C for 15-20 minutes until golden (it will spread and rise a little). Cool. Slice bananas evenly over the base.
Passionfruit Custard: Stir all the ingredients except the passionfruit pulp and cream over medium heat in a small saucepan until the sauce is thickened – it will become very thick and stiff. Cool slightly and add the pulp. Spread over the bananas and biscuit base and smooth surface with a spatula. Allow to cool and set in fridge.
When cool, spread with whipped cream and cut into squares. It’s best eaten on the day it’s made, but that will never be a problem once people know how good this is.
$4.15 for 12 large squares