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
101
What did you think of this recipe?
Lila Bazley
Used this recipe many times before and it's never failed to impress me. The whole family LOVES IT! And begs me to make it whenever I want to bake.
5
Kelly
Pretty good but next time I will add more butter or less flour to the base.
3
Hann
Not sure of the caramel measurements, and the base. I don't think the recipe is that clear- I'm not sure I would bake the caramel if I made it again and would instead smooth it on.
3
Eddie
Proportions are not correct and filling inadequate. I personally would not make this recipe again!
1
Joan
Easy and delicious- and I resisted the temptation to double the caramel to make me feel it's healthier!
5
Jess
Excellent recipe! Love the coconut in it.
5
Emma
Beautiful recipe! The proportions were great! A real crowd pleaser in my whare!
5
Unknown
Lovely recipe, total crowd pleaser. I ended up making 1/2 again of the base as it was a bit sparse, perhaps my tin was a little large. Didn't adjust the caramel or chocolate though and it was perfect!
5
Sarah
Delicious!!!
5
Anonymous
Really good but be sure to use baking paper!
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
101
What did you think of this recipe?
Lila Bazley
Used this recipe many times before and it's never failed to impress me. The whole family LOVES IT! And begs me to make it whenever I want to bake.
5
Kelly
Pretty good but next time I will add more butter or less flour to the base.
3
Hann
Not sure of the caramel measurements, and the base. I don't think the recipe is that clear- I'm not sure I would bake the caramel if I made it again and would instead smooth it on.
3
Eddie
Proportions are not correct and filling inadequate. I personally would not make this recipe again!
1
Joan
Easy and delicious- and I resisted the temptation to double the caramel to make me feel it's healthier!
5
Jess
Excellent recipe! Love the coconut in it.
5
Emma
Beautiful recipe! The proportions were great! A real crowd pleaser in my whare!
5
Unknown
Lovely recipe, total crowd pleaser. I ended up making 1/2 again of the base as it was a bit sparse, perhaps my tin was a little large. Didn't adjust the caramel or chocolate though and it was perfect!
5
Sarah
Delicious!!!
5
Anonymous
Really good but be sure to use baking paper!
5
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- 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)
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To serve
- 2 bananas, sliced
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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
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- 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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