CARAMEL LATTE SLICE

SERVES 15

PREP AND COOK: 45 MINS 1 cup plain flour

½ cup firmly packed brown

sugar

⅓ cup desiccated coconut 100g unsalted butter, melted 600ml tub thickened cream 1 tsp vanilla extract Caramel-flavoured syrup,

to serve

FILLING

395g can sweetened

condensed milk

2 tblsps golden syrup 25g butter, chopped

1 tblsp instant coffee granules

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper

5cm above pan edges.

2 To make base, combine flour, sugar and coconut in a large bowl. Mix well. Stir in butter until combined. Press over base of prepared pan.

3 Cook in a moderate oven (180°C) for about 10 to 12 minutes, or until light golden. 4 Meanwhile, make filling. Combine condensed milk, syrup and butter in a large saucepan. Dissolve coffee in 2 tblsps of boiling water in a heatproof jug. Add to pan. Stir constantly over a medium heat for about 8 minutes, or until boiling and slightly thickened. Remove from heat.

5 Remove base from oven. Pour in hot filling. Smooth over top. Return to oven. 6 Cook for a further 8 minutes or until golden brown. Remove. Cool slice in pan. Refrigerate for about 1 hour, or until cold.

7 To serve, beat cream and vanilla in a small bowl of an electric mixer until soft peaks form. Transfer to a piping bag fitted with a 13mm star nozzle.

8 Using baking paper, lift slice out of pan. Pipe cream over top. Drizzle with syrup. Cut into pieces.