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Festive Highlander Terrine

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  • 3 c Desiccated coconut
  • 1/2 c Raisins
  • 1 c Chopped dates
  • 1/2 c Chopped crystallised ginger
  • 3/4 c Coarsely chopped hazelnuts
  • 1/4 c Glace cherries; cut in half
  • 1 cn HIGHLANDER Sweetened Condensed Milk


Preheat the oven to 180 C.
Line the base of a 28cm x 9cm terrine or loaf tin with waxed or baking paper and lightly grease the sides.
Place the coconut, dried fruit and hazelnuts in a bowl.
Add the condensed milk and mix until thoroughly combined.
Turn the mixture into the tin.
Bake in the preheated oven for 30-35 minutes or until golden brown.
Stand on a rack until the terrine is cold, then turn out and remove the lining paper.
Wrap the terrine in foil and store in the refrigerator.
Cut into thin slices for serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.