INGREDIENTS:
BASE (MIX BY HAND):
- 275G NODO PLAIN FLOUR
- 100G RAPADURA SUGAR
- 45G DESICCATED COCONUT
- 125G BUTTER (MELTED)
FILLING:
- 2 TINS OF CONDENSED MILK
- 115G BUTTER
- 95G GOLDEN SYRUP
- PINCH OF SALT
TOPPING:
- 220G COUVERTURE DARK CHOCOLATE
- 70ML COCONUT MILK
METHOD:
- LINE 8 INCH SQUARE TIN WITH BUTTER AND BAKING PAPER.
- MAKE BASE BY COMBINING ALL INGREDIENTS IN BASE SECTION AND PRESS INTO TIN WITH FINGERS AND/OR BACK OF A DESSERT SPOON.
- BAKE FOR 15 MINS AT 150 DEGREES.
- ONCE OUT OF THE OVEN AND COOLING - MAKE YOUR FILLING.
- PUT BUTTER, GOLDEN SYRUP AND SALT IN A MEDIUM SAUCEPAN AND BRING TO THE BOIL ON THE STOVE TOP (MEDIUM HEAT - STIRRING OCCASIONALLY).
- TAKE OFF HEAT AND ADD CONDENSED MILK. PUT BACK ON A LOW HEAT - STIRRING CONSTANTLY TIL ALL COMBINED AND SMOOTH.
- POUR ONTO BASE AND BAKE FOR 1 HOUR 45 MINS AT 110 DEGREES.
- LET COMPLETELY COOL OUT OF THE FRIDGE.
- TOP WITH DARK GANACE - PLACE CHOCOLATE AND COCONUT MILK IN A MICROWAVE PROOF BOWL. MELT ON MEDIUM POWER, STIRRING EVERY MINUTE TIL COMPLETELY COMBINED.
- POUR OVER CARAMEL AND LET SET IN THE FRIDGE FOR A LEAST 4 HOURS.
- TAKE OUT OF TIN - SLICE AND ENJOY.
