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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A nice easy recipe from the June 2003 copy of 'Taste' from the kitchen of Rebecca Mason. Ingredients:
1 cup sultana |
1 cup dark chocolate chips |
1 cup unsalted dry roasted peanuts |
1 cup desiccated coconut |
1 cup condensed milk |
100 g dark chocolate, melted |
Directions:
1. Preheat oven to 200C/400F.
2. Grease and line a 20 x 30 cm lamington/sponge roll tin with baking paper.
3. Make sure the paper extends up and over the sides.
4. Sprinkle the pan evenly with sultana, chocolate bits, peanuts and coconut.
5. Drizzle the condensed milk over the top.
6. Cover with a piece of greased foil and bake in the oven for 20 minutes.
7. Reduce heat to 180C/350F, remove the foil and bake for about 15 minutes until golden and firm.
8. Remove from oven and cool completely in the pan.
9. Drizzle with the melted chocolate and allow to set.
10. Remove and slice to serve.
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