food with sam man­ner­ing

Warn­ing: This scrump­tious slice is a shame­lessly deca­dent old-fash­ioned de­light that will test your self-re­straint.

Sunday Star-Times - Sunday Magazine - - NEWS - Pho­to­graph & Styling/ Sam Man­ner­ing

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.

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