GOLDEN SYRUP AND CUSTARD SLICE
INGREDIENTS
250g pkt Arnott’s Butternut Snap Cookie 1/4 teaspoon ground allspice
100g butter, melted
375g cream cheese, chopped, at room temperature
• 100g (1/2 cup) caster sugar
• 375ml (1 1/2 cups) thick custard
• 2 teaspoons gelatine powder
GOLDEN SYRUP TOPPING
• 125ml (1/2 cup) golden syrup
• 60g butter, chopped
• 60ml (1/4 cup) thickened cream
• 1 teaspoon gelatine powder
METHOD
1. Grease a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the long sides to overhang.
2. Break up biscuits. Place into a food processor and process until resembles coarse crumbs. Add the allspice and butter and process until evenly combined. Transfer to the prepared pan and press evenly into the base. Place in the fridge to chill for 30 minutes or until required.
3. Place 2 tablespoons of water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes for gelatine to soften. Microwave on HIGH for 20 seconds or until hot. Use a fork to whisk the gelatine, to dissolve completely. Cool slightly.
4. Place the cream cheese and sugar in a food processor and process until smooth. Add the custard and process until combined. Use a rubber spatula to scrape down side of the bowl. Add the gelatine mixture and process until combined. Pour over the biscuit base and place in the fridge for 4 hours or until set.
5. To make the golden syrup topping, combine the golden syrup, butter and cream in a small saucepan over medium heat. Cook, stirring, until butter has melted and mixture is smooth. Transfer mixture to a jug. Place 1 tablespoon of water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes for gelatine to soften. Microwave on HIGH for 10 seconds or until hot. Use a fork to whisk the gelatine, to dissolve completely. Cool slightly. Gently stir the gelatine into the warm caramel sauce. Place mixture in the fridge for 1 hour, stirring occasionally, or until cooled and thickened slightly. Pour over the slice. Place in the fridge for 3 hours until set
6. Cut into squares or rectangles to serve.
SERVES 18.
PREP 8:30 MINS. COOK 5 MINS