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Recipe

Caramel, ginger and prune slice

A traditional caramel slice recipe gets a flavourful twist in this version. Sweet prunes and spicy ginger add a welcome kick to a classic

Sep 06, 2016 12:53am
  • 25 mins cooking
  • Makes 20
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Ingredients

Caramel, ginger and prune slice
  • 1 1/2 cup plain flour
  • 1/3 cup brown sugar, firmly packed
  • 3 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 60 gram cold butter, chopped
  • 2 tablespoon golden syrup
  • 1 egg
  • 1 cup dried pitted prunes, chopped
  • 1 tablespoon sweet sherry
Filling
  • 395 gram can sweetened condensed milk
  • 30 gram butter
  • 1/4 cup golden syrup
Glaze
  • 180 gram dark chocolate, chopped
  • 50 gram butter, chopped

Method

  • 1
    Lightly grease a 20cm x 30cm slice pan. Line the base and long sides with one strip of baking paper.
  • 2
    In a food processor combine the flour, sugar, ginger, cinnamon and baking soda with the butter, golden syrup and egg. Process until well combined. Knead the dough until smooth. Press evenly over the base of the pan. Chill for 30 minutes.
  • 3
    Preheat oven to 180°C. Bake the base for 10-12 minutes until golden brown. Remove from the oven to cool.
  • 4
    In a food processor, combine the prunes with sherry and process until smooth. Spread evenly over the cooled base.
  • 5
    For the filling, combine the condensed milk, butter and golden syrup in a medium saucepan. Stir over a medium heat for 12-15 minutes until thick and caramel. Working quickly, spread evenly over the prune layer in the pan. Chill for 1 hour.
  • 6
    For the glaze, stir the chocolate and butter in a small saucepan over a low heat until smooth.
  • 7
    Pour over the filling, tilting to cover the caramel layer. Chill for 2 hours or until slice is set. Using a large knife, trim the edges and cut into equal pieces.

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