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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Absolutely yummy. Ingredients:
1 cup plain flour, sifted |
1/2 cup brown sugar |
1/2 cup desiccated coconut |
125 g butter, melted |
400 g sweetened condensed milk |
2 tablespoons golden syrup |
60 g butter, melted |
60 g copha, chopped |
125 g baking chocolate, chopped |
Directions:
1. Preheat oven to 180°C Line a 3cm deep, 28 x 18cm (base) lamington pan.
2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
3. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
4. Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.
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