Golden Syrup and Custard Slice

18
Servings
30m
Prep Time
5m
Cook Time
35m
Ready In


"From our Sunday newspaper The Sunday Times. NOTE refrigeration times are not in the times it takes to make, so allow 8 hours of refrigeration times, best made the day before you plan to serve."

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (81.2 g)
  • Calories 316
  • Total Fat - 26 g
  • Saturated Fat - 15.3 g
  • Cholesterol - 64.1 mg
  • Sodium - 371 mg
  • Total Carbohydrate - 14.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 11.3 g
  • Protein - 7.2 g
  • Calcium - 227.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Grease a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the long sides to overhang.

Step 2

Break up biscuits and place into a food processor and process until resembles coarse crumbs and then add the allspice and butter and process until evenly combined and then transfer to the prepared pan and press evenly into the base and place in the fridge to chill for 30 minutes or until required.

Step 3

Place 2 tablespoons of water in a small microwave-safe bowl and sprinkle over the gelatine and set aside for 2-3 minutes for gelatine to soften and then microwave on HIGH for 20 seconds or until hot and use a fork to whisk the gelatine, to dissolve completely and then let cool slightly.

Step 4

Place the cream cheese and sugar in a food processor and process until smooth and then add the custard and process until combined and using a rubber spatula to scrape down the side of bowl and now add the gelatine mixture and process until combined and then pour over the biscuit base and place in the fridge for 4 hours or until set.

Step 5

To make the golden syrup topping, combine the golden syrup, butter and cream in a small saucepan over medium heat and cook, stirring, until butter has melted and mixture is smooth adn then transfer mixture to a jug.

Step 6

Place 1 tablespoon of water in a small microwave-safe bowl and sprinkle over the gelatine and set aside for 2-3 minutes for gelatine to soften and microwave on HIGH for 10 seconds or until hot and using a fork to whisk the gelatine, to dissolve completely.

Step 7

Cool slightly and then gently stir the gelatine into the warm caramel sauce and place mixture in the fridge for 1 hour, stirring occasionally, or until cooled and thickened slightly and now pour over the slice and place in the fridge for 3 hours until set

Step 8

Cut into squares or rectangles to serve.

Tips & Variations


No special items needed.

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