RUM AND RAISIN CHOCO­LATE SLICE

Fairlady - - BAKE IN THE DAY -

Makes 18 Prep and baking time: 40 min­utes (+ cool­ing time) • 80g but­ter, chopped • 2/3 cup (100g) raisins, chopped

coarsely • 2 tbsp rum • 1 cup (220g) firmly packed

brown sugar • 1 cup (135g) gluten-free sel­f­rais­ing flour • ¾ cup (60g) des­ic­cated co­conut • ¼ cup (10g) flaked co­conut,

toasted FOR THE TOP­PING • 1 cup (160g) pure ic­ing sugar • 2 tbsp co­coa pow­der • 20g but­ter, melted • 2 tbsp hot wa­ter

1. Pre­heat the oven to 170°C (150°C fan-forced). Grease an 18cm x 27cm slice pan (in­side top mea­sure­ment). Line the base and long sides with baking pa­per, ex­tend­ing the pa­per 3cm over the sides.

2. Place the but­ter, raisins and rum in a saucepan and stir over low heat un­til the but­ter has melted.

3. Com­bine the sugar, flour and des­ic­cated co­conut in a large bowl. Stir in the but­ter mix­ture un­til com­bined. Press the mix­ture evenly into the pan

4. Bake the slice for 20 min­utes or un­til browned. Cool in the pan.

5. For the top­ping: Sift the ic­ing sugar and co­coa into a medium bowl. Stir in the re­main­ing in­gre­di­ents un­til com­bined.

6. Spread the top­ping over the cooled slice; sprin­kle with the flaked co­conut. Stand un­til set. Lift the slice onto a board and cut into pieces.

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