The Cobargo Red Cross offers catering services for funerals, special occasions, clearing sales and so on in the Cobargo district. We provide sandwiches, slices, tea and coffee. We support our local farmers by assisting Bega Red Cross working in the saleyards canteen providing morning tea and lunch on Tuesdays and for the stores sale on Thursdays.

For the base:

1 cup self-raising flour
1 cup desiccated coconut
½ cup sugar
125 gms butter, melted

Mix together and press into a lined lamington tin
Bake for 15 mins at 160 ºC until slightly brown.

Lemon filling:

½ cup sugar
½ cup lemon juice
2 level tablespoons custard powder
1 cup water
15 gms butter

Thicken the first four ingredients over medium heat and then add butter before spreading over the cooked base.

For the top:

2 cups milk
½ cup sugar
4 level tablespoons of cornflour
1 teaspoon vanilla
Coconut to sprinkle on top

On stove top use some of the milk to blend cornflour to a paste. Bring remainder of the milk to a simmer, add to the paste with sugar and vanilla. If it’s not thick enough, return to the saucepan to thicken, and stir to avoid lumps.

Pour the topping over the lemon slice and sprinkle with coconut when cool.

Margaret Jessop