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Makes 16 slices
1 cup sugar
2 tsp vanilla essence
2 egg yolks
2 cup gluten-free baking mix
1 cup ground almonds
¾ cup cocoa
600g condensed milk
¾ cup golden syrup
Beat the butter and sugar until light and fluffy. Add vanilla and the yolks and beat again. Add all dry ingredients and mix until combined.
Press three-quarters of the mixture into a 30cm x 20cm lined tin.
Reserve the remaining quarter of the mixture (this will be crumbled on top). Place the slice in the fridge while you make the caramel.
Heat oven to 180degC. Place all ingredients in a bowl and melt until combined. Spread on base and crumble remaining base mixture on top.
Bake for 15-25 minutes until set and slightly golden. Refrigerate for 2 hours before cutting.
• Recipe provided by Shortblack Cafe, Oamaru. Recipe requested by Shevaun Thomas, of Oamaru.
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, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.