Gooey caramel Anzac slice

Ingredients

Base
1½ cups flour
1 tsp baking powder
½ cup Chelsea Soft Brown Sugar
140g butter, melted

Caramel
395g can condensed milk
2 Tbsp Chelsea Golden Syrup
50g butter

Topping
½ cup thread coconut
½ cup rolled oats
½ cup Chelsea Soft Brown Sugar
30g butter

Method

Pre-heat oven to 175 degrees. Line the base of a 19cm x 30cm slice tin with baking paper. 

Base
Combine the flour, baking powder and soft brownsugar in a bowl, add the melted butter and stir well until combined then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.

Caramel
Melt together the condensed milk, golden syrup andbutter in the microwave or over a double boiler, stirring until golden and thickened. Set aside to cool for 5 minutes while making the topping. 

Topping
Combine coconut, oats, soft brown sugar and butterand stir well. 
Pour the caramel over the par-baked slice and carefully spread over topping mixture pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.

Pavlova

1. Ingredients 

   For the meringue

   • 4 egg whites
   • 250g caster sugar
   • 1 tsp white wine vinegar
   • 1 tsp cornflour
   • 1 tsp vanilla extract

   For the topping

   • 500g strawberries, hulled and halved
   • 200g redcurrants, stalks removed
   • 3 tbsp icing sugar
   • 350ml double cream
2. Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
3. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
4. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.

Yorkshire puddings

5

(14)

Easy

 35 mins

Recipe by: chrispblackburn

Chris Blackburn is the 2011 winner of the Great Yorkshire Pudding Challenge at the Dean Clough Cookery School. A national Pro-Am competition judged by expert Yorkshire Food Critics.

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Ingredients

Makes: 12 Yorkshire puds

• 225g plain flour
• 1 teaspoon salt
• 4 eggs, beaten (see tip)
• 300ml milk

Preparation method

Prep: 5 mins | Cook: 20 mins | Extra: 10 mins, resting

1.

Sift flour and salt in to a large bowl and add the beaten eggs and half the milk, whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth. Let it rest for 30 minutes, this can be speeded up by placing it in the fridge for 10 minutes.

2.

Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.

3.

Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7. Bake for 20 minutes.

Tip

When you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds!! The eggs form the glue that make them rise and stay together!!