Chocolate Caramel Slice

A moist, extremely sweet slice, with a soft filling and a firm chocolate layer on top. Very nice.

Ingredients: Base

1 cup all-purpose flour

1/2 cup dessicated coconut

1/2 brown sugar

4oz butter, melted

Ingredients: Filling

1/3 cup golden syrup (found at specialty stores here - I found it at cost plus world market)

4oz. butter, melted

2 x 400g cans sweetened condensed milk

Ingredients: Chocolate Topping

6 oz. dark chocolate

3 tsp. vegetable oil

Method: Base

1. Preheat the oven to 350F.

2. Place the flour, coconut, sugar, and mutter in a bowl and mix.

3. Press the mixture into a square container that has been lined with parchment paper.

4. Bake for around 15-18 min (until browned).

Method: Caramel Filling

1. Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 7 min, or until it has thickened slightly.

2. Pour over the cooked base.

3. Bake for 20min (check after 15), or until the caramel is golden.

4. Refrigerate until the slice is cold.

Method: Topping

1. Place the chocolate and oil in a saucepan over low heat and stir until melted.

2. Remove from heat and allow to cool slightly.

3. Spread over the slice.

4. Refrigerate until firm.

5. Cut with a heated knife.

Taken from Donna Hay "Modern Classics book 2: Cookies, Biscuits + Slices, Small Cakes, Desserts, Hot Puddings, Pies + Tarts" pp. 16-17.

Vanilla Slice

I love these. Back home we used to have a bakery down the street where I'd go to get this treat (or an apple cake mmm) maybe once every couple of weeks, unfortunately I haven't seen these delectables anywhere I've been in the States. They are easy to make, and really tasty to eat.

Ingredients

2 sheets of puff pastry, thawed and cut to fit a 9 X 9 inch baking tin

7.5 oz vanilla custard powder

3 cups milk

2.25 cups cream

3/4 cup sugar

3/4 cup salted butter (cut into pieces)

Method

1. Line a baking sheet with baking parchment. Place the puff pastry sheets on the parchment, in a single layer. Place a second baking tray over the top.

2. Bake on 350F for around 25-30 min or until the sheets have puffed up, and golden.

3. While the sheets are baking, make the custard filling. In a bowl place the custard powder and sugar, and a small amount of milk and whisk until there are no lumps.

4. In a medium saucepan, put in the milk, the cream, and the custard mixture. Stir constantly until it thickens, and then add the butter.

5. Allow to cool.

6. Place the baked puff pastry on a cooling rack.

7. When both the pastry and the custard are fairly cool, place one of the puff pastry sheets on the bottom of the baking tin.

8. Pour over the thick custard mixture, and smooth with the back of a spoon.

9. Place the other puff pastry on top.

10. Put in the fridge for at least 3 hours.

11. Cut into slices, and serve with icing sugar sprinkled over the top.