This week: Crema Cafe's caramel slice
150g butter
1 cup dark brown sugar
1 large egg
1 Tbsp pure vanilla extract
1 tsp of baking powder
2 cups white flour
Caramel filling:
100g butter
5 big Tbsp golden sugar
1 can sweetened condensed milk
Line a baking tin with baking paper. Place on the rack below the middle of the oven and preheat to 180degC.
Slowly soften butter, place in a bowl or mixer, then add sugar and beat to a thick consistency. Add egg, then vanilla, and mix well.
Slowly add the flour and baking powder and stir until the mixture has come together to form a smooth ball.
Keep one-eighth of the mixture aside to use as the topping. Press the mass of the mixture into the base of the baking tin, evenly and firmly.
To make the caramel filling:
On the stove, melt the butter in a saucepan on a low heat and stir in the golden syrup. Slowly add the condensed milk and continue to stir until the caramel has combined into a thick syrup.
Pour the caramel sauce over the uncooked base. Grate the remaining mixture over the caramel sauce.
Bake for 30 minutes or until golden on top. Allow to cool for at least two hours.
A hot or oiled knife will help to cut this sticky number.
Requested by Ali Page (11) of Dunedin. April Nijland of Crema Cafe in Karitane has sent us this popular and hard-to-resist recipe.
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, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
