Roost Cafe's caramel oat delight
Base:
190g butter, melted
¾ cup flour
1½ cups wholemeal flour
¾ cup rolled oats
¾ tsp baking powder
¾ tsp baking soda
1½ cups brown sugar
¾ tsp salt
2 eggs
¾ tsp vanilla
Caramel filling:
100g butter
2 Tbsp golden syrup
1 tin condensed milk (395g)
To make the base: mix melted butter with the other ingredients and press ½ to ¾ of the mix into a greased slice pan.
To make the filling: microwave the ingredients together until the butter melts.
Mix together and pour over the base.
Crumble the rest of the base mixture over the caramel.
Bake at 150degC for about 30 minutes.
Requested by Belinda Hamilton, of Oamaru.
Shona Sinclair, of Roost Cafe in Oamaru, says this recipe came from her partner Wayne Officer's mother, Jessie Officer. It has been used for family celebrations for generations and has been their signature cake, slice and dessert for every business they have had, so they give out the recipe with trepidation.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
