Walnut Russian fudge slice

MAKES 20-24 pieces

This slice combines two of my favourite things – a biscuit base and a Russian fudge topping!

BASE

1 packet (225g) digestive or wine biscuits

125g butter

½ cup sugar

1 egg, lightly beaten with

a fork

1 cup chopped walnuts, plus

extra for topping

½ tsp cinnamon

TOPPING

1½ cups sugar

55ml milk

70g butter

100ml condensed milk

1 tbsp golden syrup

½ tsp sea salt

½ tsp vanilla extract

1 Line a Swiss roll tin with baking paper.

2 Crush the biscuits in a food processor (or place in a plastic bag and pulverise with a rolling pin).

3 In a saucepan, melt the butter and sugar, then whisk in the egg. Cook, stirring, until it comes to the boil. Remove from the heat and keep stirring for 30 seconds. Stir in the biscuit crumbs, walnuts and cinnamon. Press into the prepared tin and chill.

4 Rinse the saucepan to make the topping. Stir the sugar and milk together, then heat slowly until it begins to boil. Add the butter, condensed milk and golden syrup. Boil gently, stirring, for 12-15 minutes or until it turns golden-brown. Drop a teaspoon of mixture into a dish of cold water. It should form a soft ball. (See note).

5 Remove from the heat, add the salt and vanilla extract. Cool for 10 minutes, then beat with electric beaters to cool further and thicken – at least 7-10 minutes.

6 Scrape out onto the chilled base, even out with a spatula and leave to set.

7 When it has set, cut into small squares.