White Christmas is a traditional Australian treat for many households during the festive season. Authentically containing powdered milk, glacé cherries, dried fruits and rice bubbles, this version omits the puffed rice and uses sweetened condensed milk rather than powdered for a truly indulgent and fudge-like result.






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  • 600 g white chocolate, chopped
  • 395 g can sweetened condensed milk
  • 50 g (¾ cup) shredded coconut
  • 200 g glacé fruit, such as cherries, pineapple, apricot and pears, roughly chopped
  • 1 tsp vanilla extract

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 3 hours

Grease and line a 19 cm x 29 cm lamington pan with baking paper.

Place chocolate and condensed milk in a pan over low–medium heat. Cook, stirring, for 3 minutes or until mixture is smooth. Stir in coconut, fruits and vanilla.

Pour chocolate mixture into the lined pan and refrigerate for 3 hours or until firm. Cut into 24 squares and store in an airtight container in the fridge for up to 2 weeks.



Photography by John Laurie.


As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.