Chocolate Caramel Slice

Posted September 2007 by Stephan Spencer

Base:

250g butter
1 cup sugar
2 cups flour
2 tsp baking powder
4 tbsp cocoa

Topping:
 1 can sweetened condensed milk
50g butter
2 tbsp golden syrup

Cream butter & sugar. Sift flour, baking powder & cocoa. Add to creamed mix and blend well. Press into two sponge roll tins. Melt butter and golden syrup, mix in condensed milk. Spread over uncooked mixture in tin. Bake at 180°C for 20 minutes. Cover with chocolate icing while still warm. Cut into squares when cold.

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Self-Saucing Honey Pudding

Posted September 2007 by Stephan Spencer

Raisins or Cocoa can be added!

2 oz butter
1 ½ cup flour
1 heaped tsp baking powder
1 egg (optional)
pinch salt
½ to ¾ cup milk

Sauce:
½ cup sugar
2 oz butter
3 tbsp honey or golden syrup or a combination
¾ cup hot water

Melt butter, remove from heat, add flour, egg and salt. Mix with milk to a firm dough. Place in a greased steam pudding basin. Heat all ingredients for sauce until blended. Pour over dough. Cover basin, place in saucepan of boiling water – ½ full and steam for ½ to ¾ of an hour. Run a knife around the edge and turn out.

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Poached Feijoas

Posted September 2007 by Stephan Spencer

½ cup red wine
½ cup sugar
½ cup water Feijoas

Simmer peeled fruit in the wine, sugar and water until the fruit is cooked to taste.

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