Everyone’s favourite, once they find out what these are… And the food enclyclopaedia website, Practically Edible, explains everything you need to know about them, as well as how to make them, and why they’re called “Nanaimo” (na-ny-mo). My favourite version has always been the recipe in the David Wood Food Book (as it turns out, identical to that given on PE’s website) although lately I’ve been using Bird’s Custard Powder instead of the vanilla pudding powder called for in the original recipe. Bird’s gives the centre more of a yellow colour.

Time to make some Nanaimo Bars! Thanks for the reminder, Randal!