Baking for school lunches can be a bit of a chore, and I tend to stick to a few tried and true recipes that will give the kids something sweet mid-morning, with the advantage that I know exactly what’s in that piece of cake. I had a can of condensed milk that was gathering dust at the back of the pantry, so was looking for something with caramel, but without nuts (banned at my kids’ schools), and this recipe fits the bill nicely.
I love that it doesn’t require a mixer, so I could knock it together just prior to making dinner. Being a slice, rather than a cake, it doesn’t need gentle hands, perfect for a rush job. It also makes a lovely dessert, with cream or icecream, still warm from the oven.
Alternatively, if you live in the Grey Lynn/Ponsonby area, pop into Ripe Deli. I’m pretty sure they’ll sell you a slice.
ANZAC CARAMEL SLICE
1 1/2 cups rolled oats
3/4 cup desiccated coconut
3/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp ground ginger
3/4 cup brown sugar
2 Tbsp golden syrup
395g sweetened condensed milk
1/2 cup brown sugar
3 Tbsp golden syrup
- Preheat oven to 180ºC
- Grease and line a 20 x 30cm slice tin with baking paper
- In a large bowl, combine oats, coconut, flour, baking powder and ginger
- Combine butter, sugar and golden syrup in a saucepan over a low heat. Stir until butter has melted and ingredients are well combined.
- Pour butter mix into dry ingredients and mix together.
- Reserve a half cup of the oat mixture for the topping. Press remaining mix evenly onto the base of the slice tin with damp hands
- Bake for 15 min until golden. Remove and set aside to cool.
- To prepare the topping, combine all topping ingredients in a saucepan over a medium heat. Stir until butter has melted, sugar has dissolved and all ingredients are combined. Cook for approximately 10 minutes, taking care that the mixture doesn’t catch on the bottom of the saucepan.
- Pour over the base, then sprinkle over reserved topping
- Return to the oven and bake for 15-20 minutes or until golden and bubbling.
- Remove from oven and set aside until cool enough to slice (Angela recommends refrigerating).
- I was running low on butter so used a combination of butter and coconut oil for the caramel topping
- I was also running low on brown sugar (really didn’t plan this well!) so used raw sugar for the caramel topping.