Instructions: Combine crushed biscuits, brown sugar, coconut, flour and salt.

Add melted butter and vanilla and mix well.

Press into a greased tin 6" x 10". Bake in moderate oven 30 minutes. Allow to cool. Spread biscuit base with Loganberry jam then topping.

Topping: Place sugar, water and gelatine in a saucepan.

Heat until sugar is dissolved and mixture boils, stirring constantly.

Reduce heat and allow to simmer for 10 minutes.

Remove from heat and allow to cool. When nearly cold add vanilla and beat until thick and fluffy. Add colouring until pale pink.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.