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Member recipe

Caramel Slices

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Servings

Serves 1 - 16 Cakes

A nice little dessert for a warm summers day

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Ingredients

  • Base
  • 1 cup plain flour, sifted
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • 125g butter, melted
  • Filling
  • 400g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • 60g butter, melted
  • Topping
  • 60g copha, chopped
  • 125g cooking chocolate, chopped

Method

    1. Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
    2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
    3. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
    4. Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.

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