Desserts

Warm Salted Caramel and Nut Slice

Ok, this one shouldn't be eaten every day but there are worse offenders out there by a long, long way! The benefits with this dessert are still worth mentioning over a shop brought version though - no e-numbers, no additives, good quality ingredients, you know what's going in it and you will feel like a domestic god/goddess when you get the "ooh, can I get the recipe?" from all that eat it.

Not many ingredients, a foolproof recipe and a wonderfully tasty dessert to have after a Sunday lunch or just because you fancy it.


Makes 6 slices

  • 110g dairy free butter, softened
  • 100g dark brown sugar
  • 2 eggs
  • 1 tsp caramel essence
  • 120g plain flour
  • 1 tsp baking powder
  • 2 tbsp chopped nuts, any (save a little for the top)
  • 8 squares of white chocolate, chopped (save a little for the top)
  • 1 tbsp milk
  • a little pinch or 2 of sea salt

Pre-heat the oven to 200°C/Gas Mark 6 and grease or line a baking tray roughly 7"x11".

Using a whisk (or powerful arm), beat the butter and sugar together until creamy and smooth.

Beat the eggs and caramel essence together and pour into the butter and sugar. Whisk this together (don't worry if this splits a little).

Add the flour and baking powder, nuts and chocolate. Add a little milk if it is a little stiff (it needs to be a soft "dropping consistency).

Place in the tin, level and scatter over oat chocolate and nuts and sprinkle over a little pinch or two or sea salt.

Bake for 15-20 minutes until coloured and still soft and squidgy in the middle.

Serve warm.