To kick this first post off, I’ve decided to post this recipe for one of my true loves, CARAMEL SLICE. When I was little I used to love helping Mum in the kitchen whenever she was making apple pies or biscuits or other tasty treats – although in my case, “helping’ usually meant standing on a chair to reach the bench and licking the wooden spoon, ahaha. Anyway this recipe is one from the kitchen of Jo Seagar (who is from Oxford in North Canty, not too far from where I’m originally from!) I’ve made this a couple of times and truth be told it’s SO GOOD to have a slice after work for that pick-me-up sugar rush – yes, I’m 100% guilty of that.

Jo Seagar’s Extra Gooey Caramel Slice that I would happily eat all by myself because it’s so bloody delicious:

For the base: 

3/4 cup brown sugar

1 1/2 cups flour

1/2 cup coconut

200 butter, melted

For the filling:

125g butter

1/3 cup golden syrup

1x 400g can sweetened condensed milk (original recipe said use 2 cans but I was like, “Hell no, that’s way too much and I’m going to end up in a sugar coma before I finish making this” so I just use one).

For the actual recipe:

Preheat oven to 180˚C. Depending how hot your oven is, you may want to lower the temperature cause when I last made this I ended up burning the base! Line a square tin with paper, use one you think is big enough (20 x 30cm should do the trick).

Mix the base ingredients together and press firmly into the tin. Bake for 15-18 mins until lightly browned.

Combine the filling ingredients in a medium-sized saucepan and stir over a low-medium heat until all melted and combined together into one delicious caramelly mixture. Pour over the base and bake for a further 20 minutes or so until golden brown and looking like actual caramel. (Note: you may want to turn your oven down if it’s a bit too hot otherwise caramel mixture will bubble and get hard after you take it out of the oven). Then cool in the tin.

For the topping, melt 1 packet of either dark or milk chocolate, then spread over the surface of the cooled slice. To melt the chocolate correctly, fill a medium-sized saucepan with a bit of water, then break chocolate up and place it inside a heat-tolerant bowl, which THEN sits inside the saucepan with the water in it. Give it a wee stir round every so often so it melts equally. (I know doing it in the microwave seems faster but it will go all hard and not be able to be all nice and flowy when you go to spread it, and then you’ll be left looking all confused at this lump of hard, half-melted chocolate like, ‘But it looks so nice in the recipe book…’ ahaha. If you like, pop it in the fridge for a bit then it’ll cool down faster and be able to set quicker before you cut it into pieces and…the caramel chocolatey goodness enters your mouth. YUM.

IMG_2407 (1)So there you go, that is the first recipe I’ve put on here…which has been slightly altered from the original by Jo Seagar. Tbh I think this will become a regular thing because I love food and am OBSESSED (nearly) with food-eating, so watch this space!