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Caramel Doughnuts - Caramel Slice - Caramel Self-saucing Pudding (part 2)

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Caramel Slice

·         Makes 16 pieces

·         Prep 30 minutes + 4 hours to chill

·         Cook 35 minutes

·         Cost 80¢ a piece

Ingredient

·         1 cup plain flour

·         ½ cup firmly packed brown sugar

·         ½ cup hazelnut meal (ground hazelnuts)

·         250g butter, melted

·         2 x 395g cans sweetened condensed milk

·         ¼ cup golden syrup

·         150g dark cooking chocolate, melted

·         3 teaspoons vegetable oil

·         50g white eating chocolate, melted

Recipe

1.    Preheat oven to 200°C/180°C fan-forced. Line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Combine flour, sugar, hazelnut meal and half the butter. Press mixture over base of prepared pan. Bake for 12 minutes or until golden.

2.    Place remaining butter, milk and syrup in a saucepan over moderate heat. Cook and stir for 10 minutes or until light golden. Pour over biscuit base. Bake for 10 minutes or until firm. Stand for 10 minutes. Cover; chill for 1 hour or until set.

3.    Combine dark chocolate and oil. Pour chocolate mixture over caramel. Spoon white chocolate into a plastic food storage bag. Snip off a small corner. Pipe rows of white chocolate onto chocolate topping. Drag a skewer through chocolate, row by row in opposite direction, to create a feathered effect. Chill for 3 hours or until firm. Cut into pieces. Serve.

Caramel Slice

Caramel Slice


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