27 July 2015

The Piglet

This is the most decadent slice I've ever had. We had it while we were on holidays, just one slice bought from a cake shop in a country town and shared between us. What a mistake that was! We both wanted more, more, more!

It's a simple enough slice: biscuit base, caramel filling, raspberry marshmallow topping.

Here's my version of The Piglet

1 cup SR flour
1 cup coconust
1/2 cup brown sugar
125g butter, melted

Line a slice tray with baking paper. Pre-heat oven to 180 degrees Celsius. Combine all the ingredients together then press firmly into the slice tray. Bake for 12 - 15 minutes until golden brown. The base will still be soft as it comes out of the oven, but will firm up as it cools. Cool in tin.

1 can condensed milk (or MOO equivalent)
2 tbsp golden syrup
1 tbsp butter

Combine all ingredients in a small saucepan. Cook, stirring constantly, over a medium heat until the butter and syrup have melted into the condensed milk. Bring to a boil, stirring all the time. Turn heat down and continue to cook, stirring constantly, until caramel is formed - about 10 minutes. Remove from heat and pour over base straight away. Smooth and set aside to cool.

1 pkt (200g) pink marshmallows OR 1 quantity MOO marshmallow
1 tsp butter

Place marshmallows and butter in a large heat proof bowl. Microwave on HIGH in 1 minute bursts, stirring between, until marshmallows and butter have melted and combined. Remove from microwave and pour over slice immediately - don't dawdle or the marshmallow will start to set. Cover slice with baking paper and set aside for marshmallow to set. Dust the top with icing sugar. Cut into fingers to serve.

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