Husband and I were reminiscing the other day about those tubes of sweetened condensed milk you used to take camping. It’s supposed to be used as a camping friendly way to add sweet milk to coffee and other cooking efforts however I don’t think I’m exaggerating to suggest that it’s never been used for that in the history of camping – that in fact, kids just suck it from the tube like it’s a lolly. End of story.
The recipe calls for dark cooking chocolate. I use Lindt 85% dark chocolate cos I like it to be bitter as a childless wealthy divorcee. I want it to slap the sweetness of the golden syrup hard across the kisser. But that’s just me.
This recipe is for Thermomix. If you want a stovetop version see the link at the end.
- 1 cup (150g) plain (all-purpose) flour
- ½ cup (60g) almond meal*
- 125g butter, melted
- ¾ cup (165g) raw sugar
- ½ cup (125ml) golden syrup
- 125g butter, melted
- 2 x 400g cans sweetened condensed milk
- 200g dark cooking chocolate
- 2 teaspoons vegetable oil
- 20cm x 30cm tin (lamington tin)
- baking paper
- mixing bowl
* I considered milling my own almonds to make the almond meal but I wasn’t about to remove the skin myself and found on investigation that whole blanched almonds cost the same price as almond meal so why bother?
- Preheat oven to 180°C.
- Mill the sugar 3 seconds/speed 9 to convert it to castor sugar
- Place the flour, almond meal, butter and sugar in a bowl and mix to combine.
- Press the mixture into a tin lined with non-stick baking paper and bake for 15 minutes or until golden.
- Allow to cool.
- Into the Thermomix place the golden syrup, butter and condensed milk
- Heat for 8 minutes/70 degrees/speed 3
- Pour filling over the base and spread evenly – avoid upward dips around the edges
- Bake for 20 minutes or until golden.
- Refrigerate until cooled completely
- Place the chocolate into the clean Thermomix
- Grate for 10 seconds/speed 9
- Add the oil and heat 4 minutes/50 degrees/speed 3
- Pour the chocolate mixture evenly over the caramel and refrigerate for 2 hours or until set.
Recipe: adapted from stovetop recipe by Donna Hay (and mums everywhere)