Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Otago University's Staff Club Perky Nana slice
Base
175g butter
175g sugar
3 eggs
3 cups self-raising flour
⅓ cup cocoa
Caramel
250g butter
250g sugar
3 Tbsp golden syrup
375g condensed milk
20g banana essence
Icing
200g butter
350g icing sugar
10g banana essence
Method
Grease and line a 30cm x 40cm slice tray. Preheat oven to 150degC.
Cream butter and sugar with mixer. Add eggs one at a time.
Sift self-raising flour and cocoa together, add to butter mix, mix until sides of the mixer are clean and dough has formed. Press evenly into slice tray, bake for 15 minutes.
Caramel
Microwave all ingredients on high and stir until thick and emulsified.
Pour evenly over the base, bake at 140degC for 30-40 minutes or until caramel bubbles, cool.
Icing
Soften butter, add icing sugar and banana essence and mix until smooth and creamy. Spread evenly over the cooled caramel.
Leave to cool, then cut when set.
Requested by Shae MacMillan.
This recipe comes from Averil Blaikie, food service manager at the University of Otago Union.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
