We all love the traditional Caramel Slice, but it is so full of sugar and fat! Here is a slightly healthier version – with all the taste and less than half the fat!
- 1 cup dried apricots or dates (seed removed)
- 1/3 cup plain flour
- 1 tablespoon cocoa powder
- 1/3 cup desiccated coconut
- 2 tablespoons brown sugar
- 2 eggs
- 1 x 400 gram can skim condensed milk
- 2 tablespoons golden syrup
- 120 grams dark chocolate, chopped
Preheat the oven to 180 degrees. Line a lamington tin with baking paper and set aside. Put the apricots or dates into a food processor and process until almost pureed. Add the flour, cocoa, coconut and sugar and process until just combined.
Separate the yolks from the whites. Place the egg whites in a bowl and using an electric mixer, beat until soft peaks form. Fold the fruit mixture into the beaten egg whites. Press the mixture into the bottom of the lamington tin. Use a smooth drinking glass on its side to ‘roll’ the mixture to get an even layer. Bake the biscuit base for 10 minutes.
Meanwhile, in a small saucepan combine the skim condensed milk and golden syrup over medium heat and cook stirring constantly for 5 – 7 minutes or until the mixture thickens slightly and becomes a golden colour. Turn off the heat and allow the mixture to cool for a few minutes before beating in the egg yolks with a whisk. Spread the caramel mixture over the biscuit base. Reduce the oven temperature to 150 degrees and bake for 12 minutes. Remove and allow the slice to cool to room temperature and then refrigerate until firm.
Melt the chocolate in the microwave until smooth and glossy. Pour over the caramel slice and use knife to evenly spread the mixture. Place back in the fridge for the chocolate to set and serve immediately.
This caramel slice will keep in the fridge covered for up to five days.
Recipe submitted by Anita Farmer