Chocolate Caramel Slice

I was asked to bake some caramel slices for one of my clients last week and I have to admit these are one of my great weaknesses. I love the overload of sweetness combined with the richness of the caramel. When baking this classic recipe I decided to double the recipe and use a slightly bigger pan so that everyone can really indulge in this delicious slice. Here is the recipe.

It is my version of the Taste recipe.



2 cup of flour

1 cup brown sugar

1 cup desiccated coconut

250 gm butter, melted


2 400 gram cans of condensed milk
4 tablespoons golden syrup
120g butter, melted


60 grams of copha

250 grams of dark chocolate

125g cooking chocolate, chopped


  1. Preheat oven to 180°C. Line a 3cm deep, 28 x 26cm (base) pan.
  2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
  3. Make filling: Combine all ingredients in a saucepan over medium heat. Make sure the saucepan is a non stick type. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
  4. Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve

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Blueberry, lemon, coconut and almond slice

Image 4With Spring in the air what better time to serve a little treat with the tang of citrus and the sweetness of blueberry. I’m in Sydney this week and September is one of my favourite months and Sydney is gorgeous. Everything is in bloom and I enjoy my walks around the suburbs and down to the harbour.

I thought I would bake something to enjoy in the wonderful weather and a slice comes in handy for picnics, lunch boxes and just about any time you feel like something sweet.


Image 10Ingredients


This recipe is in three parts and I’ve separated the ingredients and method.


125g of unsalted butter (softened)

1/2 cup of caster sugar

2 free range eggs

1/2 cup of plain yoghurt

1 cup of plain flour

1/2 cup of almond meal

1 cup of blueberries (frozen or fresh)

Lemon curd

75 g butter chopped

3/4 cup of sugar

1 free range egg whisked

grated zest from one lemon

juice from one lemon

1 tsp of cornflour

Coconut topping

2 cups of desiccated coconut

1 cup of shredded coconut

1/2 cup of castor suar

1 free range egg whisked



Preheat the oven to 180 degrees and grease and line a slice pan (I used a square one 23 cm x 23cm)

Lemon Curd

To make curd, place the butter, the whisked egg, sugar, lemon juice and lemon zest in a saucepan and  stir. When the butter is melted add the cornflour. Cook over heat for about 5 mins until mixture thickens then take off the heat and let cool.

Image 7


Using an electric mixer beat the butter and sugar in a bowl until creamy. Add the eggs and beat again. Then add the flour and almond meal. Spread this over the base of the pan and then sprinkle 1/2 cup of blueberries over the mixture and bake for 20 mins. It should be golden. Set aside and let cool. When cool spread the curd over the whole slice.

Image 6

Coconut topping.

This bit is the easiest, just combine the two coconuts and sugar in a bowl and then add the egg. Make sure the egg is throughout the mixture, use a fork or your fingers. Then sprinkle on the top of the lemon curd and place back in the over for 20 mins or until lightly golden.

Set aside and when cooled, slice. Place a few more blueberries on top and serve. It’s delicious with cream or yoghurt too.

Image 5


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Salty peanut and dark chocolate slice


I have been thinking about Easter this year. As all my children are grown up and past the Easter bunny thing, I thought I would bake some Easter presents for them this year instead of the usual commercial alternatives. When you think about it there really is no need to give the commercial type chocolate. The benefit of making your own presents is that you can use the best ingredients and package them nicely. It’s always nice to receive a present made with love.

These crunchy squares are delicious and easy to make. You could cut them into different shapes, even bunny or egg shapes. They will store in the fridge for at least two weeks. It would be possible to change the recipe slightly and make it gluten free *See my notes below.





3 Weetbix crumbled up nice and small

1 cup of self raising flour

1 cup of pre-roasted crushed nuts. I used mixed nuts, leftover pistachios, almonds and hazelnuts. Use what ever nuts you like. To roast, just pop in the oven on 170C for five to ten minutes.

125 grams of unsalted butter, melted

3/4 cup of brown sugar

1 cup of dessicated coconut

*NOTE: To make this gluten free replace the Weetbix with rice bubbles or another gluten free cereal and use gluten free self raising flour.


250gms of dark chocolate

150gms of unsalted butter

1/2 cup of castor sugar

1 cup of chopped salted peanuts.


Grease and line a slice tray with baking paper. Mix all the dry ingredients for the base together and then add melted butter. Stir until everything is moist. (If it seems too dry just add some more butter).

Press the base on to the lined slice tray. Push into all the corners and try and make the base an even depth.

IMG_8455Place in a preheated oven (170C) and bake for 20-25 minutes.  Remove from the oven and allow to cool.

Meanwhile in a double boiler, place chocolate and butter and melt. Add the sugar and stir until dissolved. Pour this on top of cooled base and tip the tray around so that the chocolate covers all the base.

IMG_8463Before the chocolate hardens sprinkle the salty peanuts on top. Now leave to set and then cut into pieces.





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