Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Fluid Espresso's lemon crumble
Base and crumble
3½ cups flour
1 cup caster sugar
400g butter, melted
1 tsp vanilla essence
Caramel
50g butter
3 Tbsp golden syrup
2½ cups condensed milk
4 lemons, zest and juice
Method
Combine base ingredients in a mixing bowl. Press two-thirds of the mix into a baking tray and bake for 10 minutes.
Microwave all caramel ingredients, except for zest, for four minutes. Whisk well and microwave for two more minutes. Pour the caramel mix over the base and sprinkle lemon zest over top.
Crumble the remaining base ingredients on top of the caramel and bake for 15-20 minutes.
Requested by Kyla Senelale and Daina Hawken, both of Dunedin.
Provided by Fluid Espresso.
• 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.
