It is hard not to find a caramel slice if you are in a bakery in Australia. And for good reason! I have yet to meet someone who does not love to eat it! For me personally, if a caramel slice is there on display amongst the array of other delicious looking cakes and pastries, it is very hard to order anything else.
For my recipe today, I have taken the traditional caramel slice and added an Earl Grey tea flavour to the caramel layer. I like to eat my caramel slice with tea, so why not combine the two?
This slice recipe was actually my first foray into doing my own thing in the kitchen – I first tried it out a year and a half ago. However, it’s been the hardest one so far to get right. Unfortunately for me, that’s meant a LOT of leftover caramel slice to eat 😛 However, after lots of tinkering I think I’m there! Let me know if you try it out 🙂
For the base:
- 150g plain flour
- 50g brown sugar
- 75g coconut
- 100g unsalted butter, melted
For the caramel:
- 100g brown sugar
- 120g unsalted butter
- 2 Earl Grey teabags
- 2x 395g tins of sweetened condensed milk
For the chocolate layer:
- 200g dark chocolate
- 1 tbs vegetable oil
- Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
- Combine flour, sugar, coconut and melted butter.
- Press the mixture evenly into the base of the baking tray and bake in the oven for 12 mins until golden. Cool on the bench for 10 mins and then put it into the fridge to cool until needed.
- For the caramel, melt the brown sugar with the butter and the contents of the two teabags in a medium saucepan on a medium heat. Whisk together and bring the mixture up to a bubble, and then take off the heat and cover. Leave to infuse for 2 mins.
- Add the condensed milk to the saucepan, whisk frequently and bring to a boil. Reduce the heat to low and whisk constantly for 5 mins until the mixture is thick.
- Pour the caramel mixture onto the base and cook in the oven for 20 mins at 160° Celsius until the caramel layer is set. Cool on the bench for 10 mins and then place in the fridge until completely cold.
- For the chocolate layer, place chocolate in a microwave safe bowl and microwave for one minute. Stir to mix heat evenly and help to melt the rest of the chocolate. Continue heating the chocolate for one minute at a time, until all of the chocolate has melted. Add the oil to the chocolate and stir.
- Pour the chocolate over the caramel layer and, using a palette knife, spread evenly to cover the whole slice. Cool in the fridge until set.
You hear about women craving all sorts of weird and wonderful food combinations when they’re pregnant. I didn’t get any strange cravings, which is mildly disappointing, as I feel like I’ve been robbed of a good story! The closest I got to a ‘husband-making-a-mad-dash-to-get-pickles-from-the-shops-at-4am’ situation was a sudden desire for cucumber early one summer’s evening. I made this known to my husband, who assured me he was happy to go and get some cucumber for me, just after some household chore was done. Could I be any healthier??
However, he never went! He forgot, and to this day I don’t let him forget about it!
Saying that, during my pregnancy I did have a strong hankering for all things cold and creamy. I always doubted though how likely it was that this was pregnancy-related. I couldn’t get enough of milkshakes, crème brulee, cheesecake, ice cream, rice pudding, custard… Ah custard.
And this is where today’s recipe fits in. I think I’m still having a love affair with the stuff. This is custard for all times of day, whenever the desire may strike. Enjoy!
Custard and sultana muffins
For the custard:
- 1 cup milk
- 1 tsp vanilla extract
- 3 egg yolks
- 3 tbs caster sugar
For the muffins:
- 225g plain flour
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp cinnamon
- 115g (1/2 cup) caster sugar
- ½ cup sultanas
- 225ml milk
- 2 eggs
- 115g (1/2 cup) butter, melted
- To make the custard, combine milk and vanilla in a small saucepan.
- Combine the egg yolks and sugar in a mixing bowl and whisk to dissolve the sugar.
- Fill the sink with cold water, and get out a clean bowl, rubber spatula and strainer for when the custard is cooked.
- Bring the saucepan with the milk mixture to a simmer. Remove from the heat.
- Pour the milk mixture into the eggs, whisking constantly.
- Pour the mixture back into the saucepan over a medium heat and stir constantly until thick. Cook for 2-4 mins. When the custard is cooked you will be able to draw a line on the back of the spoon through the custard.
- As soon as it is ready, pour the custard through the strainer into the clean bowl. Place the bowl in the sink so that the cold water surrounds it. Stir with a rubber spatula until cold. Cover and refrigerate until needed.
- Preheat the oven to 180° Celsius. Grease a muffin tray with spray oil.
- To make the muffins, combine flour, salt, baking powder, cinnamon, sultanas and sugar in a bowl.
- Combine milk, eggs and butter in a separate bowl.
- Mix dry and wet ingredients until combined. Spoon half the mixture into the muffin tray. Then, place a spoonful of custard into each muffin, and fill them up with the rest of the muffin mixture. Cook for 30 mins at 180° Celsius until golden.