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?
As the Northern Hemisphere is gearing up for the cold weather, Australia is heating up. Peaches are just starting to come into season in Sydney. A tip for selecting perfect peaches, follow your nose. If it smells peachy, chances are it will taste great. With peaches, you won’t necessarily find the perfect looking peach on the outside, there may be a few scuffs and marks on the skin, what counts is what is underneath – the flavour, and aroma will give you a clue to what the peach will taste like.
I’ve used a biscuit base crust in this recipe. If you are catering for anyone gluten-free (like my sister-in-law) it is easy to use gluten-free biscuits so that they don’t have to miss out. A good rule of thumb with your base is to use a ratio of 1:2 with your butter and biscuits. I also added whole roasted almonds, but if you prefer you could use ground almonds.
Peeling peaches: Set up a saucepan of water boiling and a bowl with water and ice cubes on standby. Cut a little cross x shape into the base of your peach. Drop your crossed peach into the boiling water for 1 minute, take out of the hot water and place straight into the cold water to stop the peach from cooking. Allow to cool for 30 seconds or so. Peel the skin away from the flesh underneath. If your skin does not peel easily, place back into the boiling water for another 30 seconds, then straight back into the iced water. Try peeling again. Repeat this process until all of your peaches are peeled.
Makes 6 tarts, with extra peach curd left over
- 250g sweet biscuits
- 50g whole almonds
- 125g butter, softened
- 4 medium peaches, peeled
- 3 whole eggs plus 2 egg yolks
- 150g sugar
- 1 teaspoon vanilla extract
- 100g butter
- zest and juice of 1 small lemon
- Roast the almonds in a 180°C oven for 15 – 20 minutes until fragrant and roasted (don’t let them get too much colour or burn)
- Remove the almonds from the oven and allow to cool
- Add the biscuits and almonds to your food processor and blitz into crumbs
- Add the softened butter and blitz again to combine, the mixture should look like wet sand
- Divide your mixture between 6 individual tart tins, and using a glass that has had the bottom dipped in water, press the biscuit base into your tins and up the sides (the water helps limit the mixture sticking to the bottom of the glass)
- Refrigerate your bases until firm
- To make the peach curd, add 300g worth of the peaches to a heat proof bowl and crush
- Add the eggs, sugar, vanilla, butter and lemon juice and zest in with your peaches
- Sit the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water
- Stir your peach curd mix until thick, this process takes approximately 25 minutes so settle in and make yourself comfortable while you are stirring
- Once thickened, remove the bowl of curd from the saucepan, and blitz using a stick blender until smooth
- Allow your peach curd to cool (you may want to transfer some to a sterilised jar to use another time)
- Remove the tart cases from their tins, and spoon in peach curd
- Cut the rest of the peaches into slices and use to decorate your tarts and serve. Enjoy!
What is your favourite stone fruit? Has this post inspired any new ideas?