Name: Tea House on the Lake’s scroggin slice
Prep time: 30 min
Total time: 30 min
Ingredients: 125 gram (1½ cups) fresh white bread crumbs; 1 cup muesli; 1/3 cup raisins; 1/3 cup sultanas; 1/4 cup chopped pitted dates; 1/4 cup chopped dried apricots; 1/4 cup desiccated coconut; 1/4 cup currants; 1/4 cup chopped pumpkin seeds; 1/4 cup chopped walnuts; 1/4 cup chocolate chips; 125 gram butter, melted; 1/2 x 395g can sweetened condensed milk; Cream cheese icing; 100 gram cream cheese; 25 gram butter; 1 1/2 cup sifted icing sugar; 3/4 cup pumpkin seeds

Tea House on the Lake’s scroggin slice

Tea House on the Lake shares the recipe for their famous scroggin slice. Packed with goodies and topped with a lush cream cheese icing, it's no surprise this slice is a New Plymouth favourite!

Makes 20 slice

Prep

30M

Tea House on the Lake, Pukekura Park, New Plymouth, ph (06) 758 7205. Open 7 days 9am-4.30pm. Owners and recipe: Angie and Peter Osborne.

This recipe first appeared in Food magazine.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

125 gram (1½ cups) fresh white bread crumbs

1 cup muesli

1/3 cup raisins

1/3 cup sultanas

1/4 cup chopped pitted dates

1/4 cup chopped dried apricots

1/4 cup desiccated coconut

1/4 cup currants

1/4 cup chopped pumpkin seeds

1/4 cup chopped walnuts

1/4 cup chocolate chips

125 gram butter, melted

1/2 x 395g can sweetened condensed milk

Cream cheese icing

100 gram cream cheese

25 gram butter

1 1/2 cup sifted icing sugar

3/4 cup pumpkin seeds

Method

1.Lightly grease a 30cm x 20cm slice pan or line the base with baking paper, if preferred.

2.Combine all the ingredients for the base in a large bowl. Press the mixture evenly into the pan and chill to set.

3.To make the icing, beat the cream cheese and butter together in a bowl until soft. Gradually beat in the icing sugar until the desired consistency is reached. Spread over the base and sprinkle with the pumpkin seeds. Cut into squares or bars.