Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Gregor Richardson
Obsess Cafe's Pinky Bar slice
Makes one 30cm² tin
Ingredients
Base
6 crushed Weet-Bix
2 cups plain flour
2 Tbsp baking powder
4 Tbsp cocoa
1½ white sugar
2 cups desiccated coconut
250g butter, melted
Caramel
1½ (395g) tin condensed milk
1 cup brown sugar
225g butter
Marshmallow
4 dsp gelatine
1½ cups boiling water
1 tsp vanilla essence
1½ cups white sugar
2 cups icing sugar
Pink food colouring
Method
Preheat oven to 180degC.
Place Weet-Bix in a bowl, sift flour, baking powder and cocoa into bowl and mix together with sugar and coconut.
Add melted butter and mix until combined.
Press into a 30cm by 30cm lined tin.
Bake for 10 minutes.
Caramel
Bring all ingredients to the boil, stir continuously.
Marshmallow
Gradually add sugar to vanilla, water and gelatine.
Add icing sugar and beat until firm.
Halve mixture and add pink food colouring.
To assemble
Pour caramel on to the cooked base and bake for another 10-15 minutes until caramel has set.
Remove from oven and allow to cool.
Top with white marshmallow followed by pink marshmallow.
Set in fridge.
Recipe provided by Leanna Lewis, Obsess Cafe, New World Mosgiel. Recipe requested by Jo Lumix.
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 517, 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.
