CARAMEL CHOCOLATE SQUARES

INGREDIENTS:

Base:

4 ozs butter
1/2 cup sugar
3/4 cup coconut
1 cup SR flour

Filling:

1 tin condensed milk
1 tbls butter
1 tbls golden syrup

Topping:

1 oz copha
200gr chocolate

METHOD:

Cream together butter and sugar, add flour then coconut and spread into tray.
Bake 180C for 20mins.

Stir filling ingredients over low heat till thick.
Pour over cooked base and return to oven for 3-5 mins.

Melt topping ingredients.
Cool and pour over caramel base.
Cut when set.
Leave to set at room temperature.

BANANA CARAMEL PIE

INGREDIENTS:

CRUST
1 1/4 cup Plain flour
2 tbs icing sugar
3/4 cup walnuts, ground
80gr butter, chopped
1/4 cup iced water

FILLING:
400gr condensed milk
30gr butter
1 tbs golden syrup
2 med bananas, sliced
1 cup cream, whipped
1/2 cup pure thick cream
2 med bananas, sliced extra
50gr dark chocolate, melted

METHOD:

CRUST
Sift flour and icing sugar into a large bowl.
Add walnuts and butter.
Rub butter into flour until fine and crumbly.
Add almost all the water, mix with a bread knife till a firm dough, add more water if needed.
Turn onto lightly floured surface, press together until smooth.
Roll out and ease into 23cm flan tin.
Cover with cling wrap and put in the fridge for 20 mins.

Preheat oven to 180C.
Cover pastry lined tin with a sheet of greaseproof paper and fill with dried beans or rice on top of paper.
Bake 15 mins, discard beans/rice and paper.
Return pastry to the over for 20 mins until lightly golden.
Set aside to cool completely.

FILLING:
Place condensed milk, butter and syrup in a small, heavy based pan.
Stir constantly over medium heat for 5 mins until it boils, thickens and turns a light caramel colour. Cool slightly.
Arrange sliced banana over pastry, pour caramel over. Smooth with the back of a spoon.
Refrigerate for 30mins.
Using a metal spoon, gently fold creams together.
Drop dollops over caramel, arrange slices of bananas on top.
Drizzle with melted chocolate.
May be refrigerated up to 1 hour before serving.
Brush lemon juice on bananas to prevent browning.

CARAMEL TART

INGREDIENTS:

CRUST:

6 oz crushed sweet biscuits
4 oz melted butter

Mix together and press into greased pie plate and chill.

FILLING:

1/3 cup custard powder
1 cup milk
1 cup cream
3/4 cup brown sugar
1 teas vanilla
2 oz butter

Mix the filling ingredients together in a saucepan.
Heat on stove and stir all the time until the mixture thickens.
Once thickened, pour into chilled pie plate and chill in the fridge.

Perfect with cream or ice cream.