Rum and raisin chocolate slice

MAKES 18 PREP AND COOK TIME 40 MINUTES (+ COOLING TIME)

80g butter, chopped

⅔ cup (100g) raisins, chopped coarsely 2 tablespoons rum

1 cup (220g) firmly packed brown sugar 1 cup (135g) gluten-free self-raising flour ¾ cup (60g) desiccated coconut

¼ cup (10g) flaked coconut, toasted

TOPPING

1 cup (160g) pure icing sugar 2 tablespoons cocoa powder 20g butter, melted 2 tablespoons hot water

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

2 Place butter, raisins and rum in saucepan; stir over low heat until butter is melted.

3 Meanwhile, combine the sugar, flour and 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 pan.

5 TOPPING Sift icing sugar and cocoa into a medium bowl. Stir in remaining ingredients until combined.

6 Spread Topping over cooled slice; sprinkle with flaked coconut. Stand until set. Lift slice onto a board; cut into pieces. Suitable to freeze without the Topping. Butter mixture suitable to microwave.