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Retro Lolly Dessert Platter

This festive spread featuring all your favourite treats from years gone by will bring back all your childhood memories! - by Jane Ash
  • 16 Dec 2019
Retro Lolly Dessert Platter
Prep: 55 Minutes - Cook: 20 Minutes - Easy - Serves 12-14
Proudly supported by

TIP! Coconut ice and fondue can be made up to three days ahead. Keep refrigerated. Melon skewers and fairy bread can be up to 3 hours ahead. Cover and refrigerate. Reheat fondue in a microwave-safe for about 40 seconds, or until warm.

Ingredients

Strawberries, halved lamington fingers, liquorice allsorts, musk sticks, marshmallow twists, Iced Vovo biscuits, Triple Wafers

COCONUT ICE

3 cups icing sugar mixture (480g)

3 ½ cups desiccated coconut (280g), plus extra 1 tablespoon

395g can sweetened condensed milk

Pink food colouring, to tint

MELON SKEWERS

1 rockmelon, halved, seeds removed

1 honeydew melon, halved, seeds removed

1.25kg piece seedless watermelon

Small bamboo skewers

CHOC MALLOW FONDUE

300ml tub thickened cream

100g dark cooking chocolate, chopped

100g white marshmallows, chopped

FAIRY BREAD 

Spreadable butter

12 slices white sandwich bread

Hundreds and Thousands

Method

  1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper. 

  2. To make coconut ice, combine sugar and coconut in a large bowl. Add condensed milk. Mix well. Divide in half. Press one portion firmly over base of prepared pan. 

  3. Tint remaining portion pale pink. Knead in the bowl with clean hands, until evenly coloured. Press firmly over white layer. Sprinkle with extra coconut. 

  4. Refrigerate coconut ice until firm. Lift from pan. Cut into small squares.

  5. To make melon skewers, use a melon baller to scoop balls from melons. Thread balls, alternately, onto small bamboo skewers. Refrigerate, covered.

  6. To make fondue, place all ingredients in a medium saucepan. Stir over a medium to low heat until chocolate and marshmallows are melted and mixture is smooth. Place in a heatproof serving bowl. Cool for 15 minutes.

  7. To make fairy bread, spread butter over one side of bread. Sprinkle with hundreds and thousands. Cut diagonally into quarters.

  8. To serve, arrange coconut ice, melon skewers, warm fondue and fairy bread on a large serving board. Add strawberries, cake, confectionery and biscuits. 

Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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