Layered Prune, Salted Caramel and Dark Chocolate Slice

Prep Time

30 minutes

Serves

18

Ingredients

Base layer:

  • 150g plain flour
  • 110g brown sugar
  • 40g desiccated coconut
  • 125g melted butter
  • Pinch of salt

Salted caramel layer:

  • 2x cans of condensed milk
  • 100g golden syrup
  • 125g butter
  • Good pinch of sea salt

Prune layer:

  • 300g Australian prunes
  • 300g water
  • 70g butter
  • 3 tbsp golden syrup

Chocolate:

  • 200g dark chocolate
  • 50g butter

Recipe owned by The Australian Prune Industry Association.

Recipe created by Nick Gardner, Head Chef of Eschalot.

Method

Base layer:

  1. Preheat oven to 180 degrees. Line an 18x25cm slice tin with baking paper.
  2. In a large bowl, mix all dry ingredients and pour in melted butter.
  3. Mix well and press mixture into tray and bake for 15-20min or until light brown. Cool.

Salted caramel layer:

  1. Mix all ingredients together in a saucepan. Bring to the boil whilst constantly stirring.
  2. Smooth over cooled baked base and bake for a further 15-20min or until firm, set and golden. Cool.

Prune layer:

  1. Mix all ingredients in a medium sauce and boil until liquid has almost all evaporated.
  2. Pour all contents into a food processor or blend until smooth, season with a pinch of salt.
  3. Spread prune layer over firm caramel layer and set in fridge.

Chocolate:

  1. Melt chocolate and butter in microwave in a bowl 30 second intervals at a time until just melted.
  2. Stir until smooth and glossy.
  3. Take slice out of fridge and spread the chocolate over the prune layer ensuring the chocolate layer is even and smooth, swirl the top for your desired look.
  4. Set into fridge for at least 1 hour. Once set, cut into portion sizes as desired.