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?
In preparation for embracing the “Swank Diet” in the new year, I am taking steps to wean myself off certain favourite foods. A lot of the diets books I have been reading say it is important not to put your body through sudden and / or drastic changes, so I am currently cutting back on coffee and dairy products, and if I am eating dairy, using low-fat or no-fat versions. If you are regular follower of this blog, you may have detected that I love baking and I believe cake should be classified as its’ own food group. The inspiration for this recipe is to come up with a cake that doesn’t use butter. I wouldn’t go as far as saying it’s healthy, but for me, it’s a step in the right direction.
The cake has been drowned in a sticky syrup, which you could skip if you want or need to reduce your sugar intake. Delicious served warm alongside a scoop of fat free natural yoghurt.
What I was cooking this time last year: Veggie Burgers
Lemon Poppy Seed Yoghurt Cake
- 2 cups self-raising flour
- 3/4 cup raw sugar
- 1 cup zero fat yoghurt
- 1/2 cup rice bran oil (or other vegetable oil)
- 2 lemons
- 3 eggs
- 1 teaspoons vanilla extract
- Generous pinch salt
- 4 tablespoons poppy seeds
- 2 lemons
- 1/2 cup raw sugar
- Turn the oven on to 180°C to pre-heat.
- Add the flour, sugar, eggs, salt, vanilla, lemon zest, yoghurt and oil to your food processor bowl.
- Juice the zested lemons, and add 1/2 cup lemon juice to the food processor bowl.
- Mix until the cake batter is combined.
- Add the poppy seeds to the food processor bowl and pulse until mixed into the cake batter.
- Grease a cake tin.
- Pour the cake mix into your greased cake tin, and set a timer for 45 minutes (you may need to adjust the cooking time depending on your oven and cake tin size).
- To make the syrup zest 2 lemons to produce long strips of zest. Add to a saucepan.
- Juice the lemon, to create 1/4 cup lemon juice, add 1/4 cup of water and add to the saucepan.
- Add 1/2 cup of sugar to the lemon zest and juice mix.
- Cook the syrup mixture over a medium heat until the sugar is dissolved and the mixture comes to the boil.
- Take the syrup off the heat and set aside to cool.
- Once the cake is cooked, remove from the tin and pour over the syrup while the cake is still hot.
- Serve warm or once cooled. Enjoy.
What is your favourite healthy(ish) cake recipe? Has this post inspired any new ideas?
One of my all time favourite flavours is lemon. When I was making the Australian Women’s Weekly classic, Caramel Chocolate Slice recently, I was inspired to try a citrusy version. This slice is my Lemon and White Chocolate Slice.
I like to use the zest and well as the juice of lemons to give an extra citrus boost when I am cooking. Cooking the lemon filling is more to cook out the egg yolks than to actually thicken the curd, the reaction between the lemon juice and condensed milk when mixing without any heat produces a thick filling. With the cooking oil you use, I recommend you select a neutral flavoured oil, I used rice bran oil.
I recommend you bring your finished slice to room temperature before slicing if you have refridgerated it, otherwise the chocolate topping will be prone to cracking as you chop (I learnt this the hard way, and the firm chocolate caused the lemon filling to ooze out a little). The slice is quite rich, you I recommend 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: Banoffee Pie
Lemon and White Chocolate Slide
* This recipe was adapted from a Caramel Chocolate Slice recipe by The Australian Women’s Weekly recipe cards. I have modified and adapted it to come up with the below reincarnation.
- 120g butter
- 1 cup rolled oats
- 1/2 cup plain flour
- 1/2 cup self-raising flour
- 1 cup brown sugar, lightly packed
- 400g can condensed milk
- 2 lemons
- 2 egg yolks
- Generous pinch of salt
- 22og white chocolate
- 1 tablespoon cooking oil
- Turn the oven on to 180°C. to pre-heat.
- Melt the butter in a saucepan over a low heat.
- Add the oats, flours, brown sugar and melted butter to a food processor bowl. Mix the biscuit base mixture until combined.
- Line a baking tray with grease-proof paper.
- Tip the biscuit base mixture into the lined baking tray, and press out evenly over the base of the tray.
- Cook the biscuit base in the oven for 10 minutes.
- Remove the biscuit base from the oven and set aside to cool.
- Add the condensed milk to the saucepan used to melt the butter.
- Zest and juice the lemons and add to the condensed milk in the saucepan.
- Add the 2 egg yolks and salt to the saucepan and mix everything to combine.
- Cook the lemon filling over a medium-low heat, stirring constantly until the mixture is hot. Continue cooking for a further two minutes to ensure the egg yolks are cooked.
- Pour the hot lemon filling over the biscuit base, spread out to create an even layer. Set aside to cool.
- Add the white chocolate and cooking oil to a large bowl.
- Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined.
- Pour the white chocolate over the lemon filling layer, spread out to create an even layer. Set aside to cool.
- Remove the lemon slice from the baking tray and cut into serving size pieces. Enjoy.
What is your favourite lemon recipe? Has this post inspired any new ideas?
One of my all time favourite desserts is Nigella’s Molten Chocolate Babycakes. I wanted to play with this recipe and come up with a caramel version.
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.
Babycakes are best cooked to order just before you are ready to serve. The original chocolate and these caramel puddings can be frozen before cooking (if you happen to have any such thing as extras), so that you have them on standby for emergencies. You will just need to add a couple of extra minutes to the cooking time if cooking straight from the freezer. You also may need to play with the cooking times depending on your oven, you want a cooked pudding that will turn out of its mould intact but retaining its gooey centre. Delicious with whipped cream or ice-cream.
What I was cooking this time last year: Pumpkin Cannelloni
Salted Caramel Babycakes
* This recipe was adapted from a Molten Chocolate Babycakes recipe by Nigella Lawson. I have modified and adapted it to come up with the below reincarnation.
- 50g butter, softened
- 350g white chocolate
- 150g brown sugar
- 4 large eggs
- 1/2 teaspoon salt flakes
- 1 teaspoon vanilla extract
- 50g plain flour
- Cooking oil spray to grease your cake tin
- Add the white chocolate and brown sugar to a large bowl.
- Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined. Allow the chocolate to cool slightly.
- Add the butter, vanilla, eggs, salt and plain flour to your food processor bowl. Blend until combined.
- Add the chocolate sugar mixture to the food processor and blend until combined.
- Spray 6 moulds with cooking spray, and you may want to line the bottom of each mould with a disc of grease-proof paper cut to size.
- Divide the batter between the 6 moulds.
- When ready to cook, pre-heat the oven on to 200°C.
- Cook your baby cake(s) for 12 – 15 minutes.
- Remove from the oven, run a knife around the outside of the cakes to loosen from the mould, then tip out onto small plates or shallow bowls.
- Serve with whipped cream or ice-cream. Enjoy.
What is your favourite gooey recipe? Has this post inspired any new ideas?
Continuing on my sweet theme, this is a twist on the classic Lemon Delicious Pudding – which may just be the original self-saucing pudding.
I also thought it was long overdue that I include a passionfruit recipe on my blog. I will admit that these puddings won’t necessarily win any beauty contests, as my pudding cooked the passionfruit seeds rose to the top and I ended up with a spotty looking top. They do taste delicious however, and you can always improve the presentation by dusting the top with icing-sugar when you are ready to serve.
If you would like a quick lesson on beating egg whites, the Bakingsheet blog gives a comprehensive rundown.
* This recipe was inspired by a Lemon Delicious Pudding recipe by Stephanie Alexander that appears in her book The Cook’s Companion. I have modified and adapted it to come up with the below reincarnation.
- 60g butter
- 1 cup of sugar
- 2 eggs, separated
- 3 tablespoons self-raising flour
- 1/2 teaspoon baking powder
- 1 1/2 cups of milk
- 6 passionfruit
- Extra butter for greasing
- Heat oven to 180°C and boil a kettle full of water.
- Grease 6 ramekins with butter.
- Add the butter and sugar to food processor. Process until mixed.
- Add the egg yolks and process until mixed.
- Add the flour and baking powder and process until mixed.
- Add the milk and process until mixed. You will end up with quite a runny batter.
- In a separate bowl, whisk the egg whites until until soft peaks.
- Pour the batter into the egg whites, and the passionfruit pulp and gently stir to combine.
- Place the ramekins in a deep dish that will become their water bath or bain-marie. Pour the batter into the greased ramekin dishes.
- Place the deep dish with its ramekins in the oven. Pour in the water from the kettle until half way up the side of the ramekins – the water should be hot but not freshly boiled if you are using glass ramekins, because the sudden change in temperature may cause the glass to crack.
- Cook in the oven for approximately 1 hour or until golden brown on the top. You still want a sauce under the cake layer.
- Remove dish from oven and remove ramekins from the hot water, allow to cool a little if you can stand to wait. Serve while the puddings are still warm, delicious dusted with icing-sugar and served with thick cream or ice-cream. Enjoy.
What is your favourite hot pudding recipe? Has this post inspired any new ideas?