Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
BASE
- 100g butter
- ½ cup Chelsea Soft Brown Sugar (100g)
- ½ cup Edmonds Self Raising Flour (75g)
- ½ cup Edmonds Standard Grade Flour (75g)
- ⅔ cup desiccated coconut (67g)
FILLING
- 100g butter
- ⅓ cup Chelsea Soft Brown Sugar (67g)
- 2 Tbsp Chelsea Golden Syrup
- 400g can sweetened condensed milk
TOPPING
- 180g dark or milk chocolate
- 1 Tbsp vegetable oil
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
105
What did you think of this recipe?
Ashley Rose Ayres
Just AMAZING.
5
Unknown
YUMMY!
5
Ladonna
Beautiful recipe!! We have a lot of sweet teeth in our house and we make this lots!! Never fails :)
5
Grace
Need to double the caramel filling recipe, other than that an easy and quick recipe.
3
Tiana
Delicious!! Slightly adapted with almonds vs macadamia and added sea salt at the same step for that salted caramel flavour. It was a enjoyed by all! Definitely making it again (in fact I just made it again tonight but this time using hazelnuts).
5
Faith
delicious the best thing i have made
5
Unknown
Very Nice
3
1631422355
Great!
5
Teressa
I am an amateur baker and found this recipe so easy to follow. At first I thought I may have overbaked the caramel but no the final product tasted divine. I got rave reviews from the rest of the family now that I have made another one. Especially love how the base almost tastes like Anzac biscuits :)
5
Nerolie
Love this recipe - I add half a teaspoon of rock salt to the caramel mixture and grind a light sprinkle on top pf the chocolate topping - extra delicious
5
Method
Preheat oven to 180°C bake. Grease and line a small slice pan (28cm x 18cm).
BASE
Place Tararua Butter and Chelsea Soft Brown Sugar in a medium-large saucepan on medium heat. Cook until butter has melted and sugar has dissolved. Remove from heat and stir in flours and coconut.
Place Tararua Butter and Chelsea Soft Brown Sugar in a medium-large saucepan on medium heat. Cook until butter has melted and sugar has dissolved. Remove from heat and stir in flours and coconut.
Press into prepared tin and bake for 15 minutes, until golden.
FILLING
Place Tararua Butter, Chelsea Soft Brown Sugar and Chelsea Golden Syrup in a medium-large heavy-based saucepan. Cook over medium heat, stirring occasionally, until butter has melted and mixture comes to a simmer.
Place Tararua Butter, Chelsea Soft Brown Sugar and Chelsea Golden Syrup in a medium-large heavy-based saucepan. Cook over medium heat, stirring occasionally, until butter has melted and mixture comes to a simmer.
Add condensed milk and cooking, stirring, for 4-5 minutes, until large bubbles start appearing. Cook for a further minute.
Pour onto base and bake for 12-15 minutes, until caramel is golden. Allow to cool at room temperature for 30 minutes, then refrigerate for 30 minutes.
TOPPING
Place chocolate and oil in a heatproof bowl and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth. Spread onto cooled filling.
Place chocolate and oil in a heatproof bowl and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth. Spread onto cooled filling.
Refrigerate for a further 45-60 minutes before slicing and serving.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
105
What did you think of this recipe?
Ashley Rose Ayres
Just AMAZING.
5
Unknown
YUMMY!
5
Ladonna
Beautiful recipe!! We have a lot of sweet teeth in our house and we make this lots!! Never fails :)
5
Grace
Need to double the caramel filling recipe, other than that an easy and quick recipe.
3
Tiana
Delicious!! Slightly adapted with almonds vs macadamia and added sea salt at the same step for that salted caramel flavour. It was a enjoyed by all! Definitely making it again (in fact I just made it again tonight but this time using hazelnuts).
5
Faith
delicious the best thing i have made
5
Unknown
Very Nice
3
1631422355
Great!
5
Teressa
I am an amateur baker and found this recipe so easy to follow. At first I thought I may have overbaked the caramel but no the final product tasted divine. I got rave reviews from the rest of the family now that I have made another one. Especially love how the base almost tastes like Anzac biscuits :)
5
Nerolie
Love this recipe - I add half a teaspoon of rock salt to the caramel mixture and grind a light sprinkle on top pf the chocolate topping - extra delicious
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
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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
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ingredients
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- 2 Tbsp hot Meadow Fresh Milk
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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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
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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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