Some of the first recipes I learnt to perfect were from my mum’s Australian Women’s Weekly recipe card collection. It seems many Aussies have a soft spot for the Australian Women’s Weekly recipe card collection, and many of the recipes have stood the test of time. This caramel slice is always popular.
To create a gluten free version of the slice and ensure none of my guests had to miss out, I used a biscuit crumb base instead of the details prescribed in the original recipe. I blitzed a 200g packet of gluten free biscuits with 100g of softened butter in a food processor, pressed this into the bottom of the lined baking tray and put in the fridge to chill before adding the caramel and chocolate layers.
In Australia, condensed milk currently comes in 400ml cans, I’ve included the 440ml can below as specified in the original recipe, but when I make the slice I just use the readily available 400ml can. Following the current trend for salted caramel, I added a generous pinch of salt to my caramel as it was cooking. The coconut specified refers to desiccated coconut. I also added extra chocolate, increasing to 200g of dark chocolate and 2 tablespoons of cooking oil instead of vegetable shortening for the topping. If you are using cooking oil, I recommend you select a neutral flavoured oil, I used rice bran oil. If you feel so inclined, you could scatter crumbled salt fakes over the top of the chocolate topping as extra decoration.
I recommend you bring your finished slice to room temperature before slicing if you have refrigerated it, otherwise the chocolate topping will be prone to cracking as you chop. The slice is quite rich, I suggest you cut into dainty portions – you can always go back for seconds or thirds if you still have room.
What I was cooking this time last year: Choc Malt Brownies
Carmel Chocolate Slice
* This recipe is the original Caramel Chocolate Slice recipe published by The Australian Women’s Weekly recipe cards.
- 125g butter
- 1 cup coconut
- 1 cup self-raising flour
- 1 cup brown sugar, lightly packed
- Sift flour into bowl, add sugar and coconut, stir until combined.
- Melt butter in pan, add to dry ingredients; mix well.
- Press into greased 28cm x 18cm (11 in x 7 in) lamington tin.
- Bake in moderate oven 10 minutes.
- Remove from oven, spread with prepared Caramel.
- Return to oven for further 10 minutes.
- When cold, spread with Topping.
- Cut into squares when set.
- 440g (14 oz) can condensed milk
- 2 tablespoons golden syrup
- 30g (1 oz) butter
- Place all ingredients into saucepan, stir over low heat until caramel has thickened, bringing slowly to boil, remove from heat.
- Place 125g (4 oz) chopped dark chocolate and 30g (1 oz) solid white vegetable shortening in saucepan over hot water, stir until melted.
What is your favourite retro recipe? Has this post inspired any new (or old) ideas?
Banana bread has become a breakfast staple in cafés. A coconut bread recipe by Bill Granger was the inspiration for my recipe this week. I’ve changed ingredients and swapped it from a loaf to muffins, to come up with the below recipe.
I’ve packed in triple coconut, with desiccated coconut, coconut milk and coconut oil. Coconut oil is sometimes referred to as coconut butter, they are the same thing. If your coconut oil becomes solid, it can easily be melted my standing the jar in some hot water from the kettle and it will return to liquid again. Coconut oil is reported to be a good oil, with lots of health benefits, and works well in baking.
If you are not a confident baker, muffins are the perfect thing to try making to build up your confidence. No fancy equipment is needed for mixing the batter. In fact, the less mixing you do, the better. It’s also a good recipe to get the kids involved with.
The salt quantity below is based on using fine salt flakes, if you are using regular table salt you will need to reduce the amount you include – adjust to taste but start off cautiously. If you need to reduce or limit your salt intake, you can of course skip the salt.
Delicious served warm straight from the oven, with a slather of butter or just as they are. Suitable for breakfast, morning or afternoon tea or a snack. Any leftovers can be frozen and zapped for a few seconds in the microwave to warm through again.
What I was cooking this time last year: Strawberry and White Chocolate Mousse
* This recipe was adapted from a Coconut Bread recipe by Bill Granger. I have modified and adapted it to come up with the below reincarnation.
Makes 12 muffins
- 2 eggs
- 300mls coconut milk
- 1 teaspoon vanilla extract
- 350g self-raising flour
- 1 teaspoon mixed spice
- 100g brown sugar
- 150g shredded coconut
- 75mls coconut oil
- 1/2 teaspoon salt flakes
- Cooking oil spray to grease your muffin tin
- Pre-heat the oven on to 180°C.
- Add the dry ingredients (flour, mixed spice, coconut, salt and brown sugar) to a large bowl. Stir to combine.
- Add the coconut oil, eggs and vanilla to a measuring jug and mix to combine. Add the liquid to the dry ingredients in the bowl.
- Measure out 300mls coconut milk and add to the dry ingredients in the bowl.
- Stir until the mixture is just combined, being careful not to over-mix.
- Spray a muffin or cupcake tin with cooking spray.
- Pour the batter into the muffin tray.
- Cook your muffins in the oven for 20 – 25 minutes or until cooked through (test by pressing lightly on the middle of a muffin, it should bounce back, or when you insert a skewer into the center it comes out clean without any batter stuck to it).
- Remove from the oven, and serve still warm, or allow to cool in the muffin tray. Enjoy.
What is your favourite breakfast recipe? Has this post inspired any new ideas?
Oranges are beautiful in Sydney at the moment, and I wanted to use them in a cake. I was lucky enough have some help with my baking today from my three year old niece – her favourite part was taste testing as we worked our way through the various steps. My favourite part was spending time with my niece, and playing with my sister-in-law’s purple KitchenAid mixer. I paired the citrus flavour from the orange with coconut. Instead of icing, I created a syrup to soak into the cake.
What I was cooking this time last year: Winter Punch
Coconut and Orange Cake
- 125g softened butter
- 1 teaspoons vanilla extract
- 1/2 cups sugar
- 2 eggs
- 1 cup self-raising flour
- 1 cup desiccated coconut
- zest from 3 oranges
- 1/2 cup sugar
- juice from 3 oranges
- Turn the oven on to 180°C.
- Beat the butter and vanilla together until pale and white.
- Add the sugar to the butter and beat until light and creamy.
- Add the eggs, one at a time beating well after each addition.
- Add the orange zest and mix until combined.
- Mix in the coconut until combined (stopping to scrape down the sides of the bowl as needed).
- Mix in the flour until combined (stopping to scrape down the sides of the bowl as needed).
- Transfer the cake batter into a cake tin.
- Cook the cake for approximately 25 minutes or until it springs back when touched in the center.
- While the cake is cooking, juice the oranges, and add the juice to a small saucepan.
- Add the sugar for the syrup to the saucepan and cook over a medium heat for 10 minutes until it reduces and thickens a little.
- Remove the cooked cake from the oven, remove from it’s tin and place on a plate with high / curved edges.
- Pour over the syrup and allow to soak into the cake.
- Serve warm or allow your cake to cool. Enjoy.
What is your favourite flavour combination? Has this post inspired any new ideas?