Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
Base
- 250g (1 packet) malt biscuits
- 100g butter, melted
Caramel
- ½ cup Chelsea Soft Brown Sugar (100g)
- 100g butter
- 395g can sweetened condensed milk
- 1 tsp vanilla essence
Topping
- 300ml Meadow Fresh Cream
- 2 bananas, sliced
- 25g dark chocolate
Chelsea Products in Recipe
Reviews
92
What did you think of this recipe?
Susan Finan
I made the base with crushed ginger biscuits. nut biscuits.
5
Debbie
So easy and delicious
5
Jared
You can't beat a kiwi staple. I use super wine biscuits. Solid az!
5
your mum
yum
5
Bronson
It’s good as
5
Tia
A new family favourite. I Highly recommend.
5
Farmerbob
Quick easy and flavorful thanku
5
Justine
Yummy, easy to make and a crowd pleaser. I’ve made it three times so far,
5
Pauline Birrell
Wonderful recipe. Yummy!
5
Demetrius
Very good and also very very nice
5
Method
Grease a 20cm round springform cake tin.
Base
Crush the malt biscuits to fine crumbs. Add the melted butter and mix well. Press the biscuit mixture onto the base and up the sides of the tin. Place in the freezer to set.
Filling
Place the Chelsea Soft Brown Sugar and butter in a heavy-based saucepan. Cook over medium heat until the sugar has dissolved and butter melted.
Add the condensed milk and bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes, stirring, until mixture is more golden in colour and smells like caramel. Be careful not to overcook it, or caramel will be chewy. Remove from heat and stir in vanilla.
Pour onto the chilled biscuit base and place in the fridge to cool.
Topping
When the caramel has set, whip the cream to soft peaks. Top the caramel with sliced banana and spoon whipped cream over the top. Use a vegetable peeler to grate chocolate shavings over the top of the pie. Serve, or refrigerate until ready to serve.
Leftovers keep well in the fridge for a couple of days (bananas will brown a little over time).
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
92
What did you think of this recipe?
Susan Finan
I made the base with crushed ginger biscuits. nut biscuits.
5
Debbie
So easy and delicious
5
Jared
You can't beat a kiwi staple. I use super wine biscuits. Solid az!
5
your mum
yum
5
Bronson
It’s good as
5
Tia
A new family favourite. I Highly recommend.
5
Farmerbob
Quick easy and flavorful thanku
5
Justine
Yummy, easy to make and a crowd pleaser. I’ve made it three times so far,
5
Pauline Birrell
Wonderful recipe. Yummy!
5
Demetrius
Very good and also very very nice
5
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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