Sultana Caramel Slice

A few entries ago I showed you one of these pictures, having no plans to make it a feature on the blog. Since then I have shared this recipe with quite a few people who have enjoyed this very yummy slice.

It originally came from a local Sunday paper and was part of a Donna Hay article. I have renamed the slice to include the word caramel because it is a caramely, fudgey, squishy kind of slice. If you cook it a little longer and allow it to cool totally before cutting, it is a much firmer and neater slice. However, cut and eaten warm I think it is close to perfect. Cut it into big slices and serve warm with cream or allow it to cool and eat it anyway you like.







Sultana Caramel Slice

150g unsalted butter, melted (I used regular butter)
1/2 cup brown sugar
1 cup plain flour
1/2 cup dessicated coconut

Topping
2 eggs
1 cup brown sugar
1/2 cup plain flour
1/2 teaspoon baking powder, sifted
1 1/2 cups sultanas

Preheat oven to 180C
Place the butter, sugar, flour and coconut in a bowl and mix to combine
Press the mixture into a 20x30cm slice tin lined with non stick baking paper.
Bake for 15 mins or until golden.

While the base is cooking make topping.
Place the eggs and sugar in the bowl of an electric mixer and beat until pale and thick. (I've done this in a bowl with a wooden spoon)
Fold in the flour and baking powder and stir in the sultanas.
Spread the topping over the cooked base and bake for 25 minutes or until golden.
Allow to cool in tin (if you can wait that long) and cut into squares.