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- Melt chopped copha over a gentle heat, combine rice bubbles, dessicated coconut, sifted icing sugar, milk powder and all fruits, mix well.
- Add melted copha and mix thoroughly.
- Press mixture into a lightly greased and paper-lined Lamington tin.
- Refrigerate until firm, cut into squares for serving.
For a more economical confection, replace the glacé fruits, mixed peel and glacé ginger with 1 cup mixed fruit, keeping the sultanas as well.