Warm Caramel Cloud Slice Recipe

"From our local paper, saving here to make for the DH. times are estimated and also assumed you would make the caramel while base is cooking and start the meringue - time given should be achievable. I've since made this and altered the timings a little and the pan I used was 17cm x 25cm and worked fine though gave a slightly thick base and the base took about 18 minutes to cook. Also suggest you use the back of a spoon to flatten out the dough in the pan and give the pan a slight grease before putting in the baking paper as it helps to anchor it so you don't have it sliding as you spread the raw dough out. I have changed the serving size to 8-12 as 8 pieces are rather large and the DH thought it was just a bit too much for him but 12 worked out great."

Step by Step Method

Step 1

Dough Base - Preheat oven to 165°C.

Step 2

Line a 20cm x 30cm slice tin/tray with 4cm sides with baking paper and set aside.

Step 3

In a clean bowl beat together the butter and sugar until pale, then add egg yolks on at a time, making sure each is combined before the next is added and is also combined.

Step 4

Using a spatula, fold in flour, adding the milk at the end.

Step 5

Put the dough mix into the tin/tray and press down evenly to cover the base and then pop in the oven, bake for 15 to 18 minutes, then remove from the oven and set aside.

Step 6

Filling - In a small saucepan over a low heat, mix together the condensed milk, unsalted butter and golden syrup, this will take 3 to 5 minutes and then remove from heat (if you cook to long it will begin to separate, if this happens give it a brisk whisk to bring it back together) and stir in the egg yolks and pour the filling over the base, making sure it is evenly spread over the dough.