food with sam mannering
Warning: This scrumptious slice is a shamelessly decadent old-fashioned delight that will test your self-restraint.
It would be worse than selfish of me to not share this recipe. In my first foray into food TV, I rather nervously made it on Good Morning, so it’s a recipe I get a bit sentimental about.
My friends look at this slice with equal measures of affection and trepidation – once you start eating, it’s hard to stop. The key is to not to polish off a tray in a single sitting, although I can’t guarantee that won’t happen. Let’s tell ourselves that the oats make it healthy.
Use whatever chocolate you like – I find that the darker the better, but you may want to use a chocolate with hazelnuts, almonds or fruit in it to, you know, up the “health” factor.
Audaciousness aside, this is one of those deliciously shameless, old-school baking treats that I grew up with and have always loved.
It’s a pleasure to be able to share it.
CHOCOLATE AND OAT SLICE
SERVES: 8-10, depending on appetite/greed Cook time: 45 minutes Prep time: 20 minutes
FOR THE FILLING:
300g dark chocolate, roughly chopped 400g tin of sweetened condensed milk 30g butter 130g toasted walnuts, almonds or hazelnuts,
roughly chopped 1 tsp vanilla essence
FOR THE BASE:
300g brown sugar 250g soft butter 2 eggs 2 tsp vanilla essence zest and juice of 1 lemon 270g rolled oats 190g self-raising flour Preheat oven to 170C. Grease and line a rectangular baking tin or ceramic dish (mine is 32 x 20cm) with baking paper.
Place all filling ingredients in a bowl over a pan of gently simmering water so that they melt into a smooth mixture.
In the meantime, make the base. Beat together sugar and butter until light and fluffy. Add eggs one at a time, followed by the vanilla essence, zest and juice. Add oats, followed by self-raising flour and combine well.
Press two-thirds of base mixture into the lined tin (this is easiest with wet hands), then pour the filling in an even layer over the top.
Dot remaining base mixture on top, then bake for about 35-45 minutes, until it is risen, golden brown and cooked through.
Cool before cutting and devouring. These squares will last for up to a week in an airtight container.