Lemon Fudge – a-la-Roxy’s

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This week’s recipe came to us via book publisher and children’s author Alan Windram who is keeping himself busy during lockdown by opening up a new chapter in his kitchen in Kilchrenan.

Along with his wife Susan, our editor here at the Oban Times, Alan set up Little Door Books in 2016 and the pair decided early on that they wanted to champion the work of new, exciting and undiscovered talent. A key feature of their titles is working with named authors, partnering them with emerging illustrators.

Alan has two published two picture books series – Mac and Bob, based on the character he played in children’s touring theatre, and One Button Benny.

The first in his latest series, One Button Benny, won the Bookbug Picture Book Prize last year, while the second book, One Button Benny and the Gigantic Catastrophe, which was due to be published on May 4, is on hold until August 7.

In the meantime Alan has been improving his culinary skills, with a little help from his favourite coffee and cake establishment in Oban, Roxy’s.

‘The owner Donna kindly gave me her Lemon Fudge recipe as I was really missing my twice weekly visits to the cafe for my fix,’ said Alan.

This lemon fudge slice is a sweet and tasty treat that needs no baking at all. Enjoy.


The rind of 3 lemons
Tin condensed milk
200g digestive biscuits ( McVitties works best)
200g desiccated coconut
250g salted butter
Icing sugar – quite a lot!
Lemon juice from 2 lemons


•Whizz up or finely crush digestives, I put them in a bag then roll with rolling pin to crush them.
•Put in a large bowl with condensed milk and desiccated coconut, mix together then add melted butter. Mix well then grease a rectangular baking tin, put in mixture spread smooth to a level.
•Chill in fridge for an hour till firm to touch.
•In a separate bowl grate 3 lemon rinds and add juice of 1 lemon to start with and about 5 heaped tbl spoons icing sugar. Keep adding icing sugar and little bits of lemon juice till a firm but spreadable mixture of lemon icing
•Spread icing over the chilled base and leave in fridge overnight.

Send your recipes, a photograph and a wee description of yourself, to editor@obantimes.co.uk