We Rule the Old Skool

And so the country adventures continue! Last week I attended my first CWA meeting and I tell you, it won’t be my last. We spoke of slices and jams, of knitting and sewing, of gardening and grandchildren, of sandwiches and savoury scones. We giggled about drug busts, saggy breasts and silly husbands and promised to “put away all pretence and meet each other face to face without self-pity or prejudice, to never be hasty in judgement and to always be generous”. Take note crafty-hipster-indie-peoples (CHIPS), these ladies have been doing it forever!

Problem is, one is going to balloon. It’s near impossible to turn down Jean’s Lemon Slice or June’s Date Scones or Jane’s Strawberry Sponge. Having never made a slice in my life, I was somewhat alarmed when asked which variety I’d be bringing to the next meeting. But now I have the answer - Slicus Passiflora Edulis.

Passiflora edulis is a vine species of passion flower that is native to Paraguay, Brazil and northeastern Argentina. Common names include Passion Fruit (UK and US) and Passionfruit (Australia and New Zealand). The passionfruit has had a religious association as reflected by the name "passion" given to it by Catholic missionaries who thought that certain parts of the fruit bore some religious connections. For example, the three stigmas reflect the three nails in Jesus's hands and feet and the ten petals and sepals resemble the Apostles (excluding Judas and Peter). Indeed.

To make I preheated the oven to 180 and greased and lined a slab pan. Then I combined one cup of self-raising flour, one cup of dessicated coconut, half a cup of caster sugar and 100g of melted butter until they formed a dough (of sorts). I pressed this mixture into the pan with the back of a big metal spoon and popped it in the oven for about 12 minutes, until just golden. Meanwhile, I whisked together a can of condensed milk (leaving ample behind to savour and lick like a woman possessed), half a cup of lemon juice and the pulp of three passionfruit. Once the base had cooled down a little I spread the sweet, seedy mixture on top and returned to the oven (temperature now at 150), for about 15 minutes. The topping sets almost like a cheesecake and can be cut into squares when cool. Mr R thought it had a very rural flavour which must have been a good thing because he polished off four pieces in one sitting. One can only hope the ladies like it!

And here it is...