Base
250g butter
1/2 cup sugar
2 cups flour
1 tsp baking powder
2 Tbsp cocoa
1/2 cup shredded coconut
Caramel
250g melted butter
2 cans condensed milk
1/2 cup golden syrup
Topping
130g chocolate
METHOD
For the base
Cream butter and sugar, add dry ingredients and combine well.
Press into a greased tray and bake at 180degC for 10 minutes.
For the caramel
Combine all ingredients in a bowl and mix well.
Pour over par-baked base and bake for a further 20 minutes at 180degC or until the caramel is brown and bubbling.
For the topping
Melt the chocolate in short bursts in the microwave or in a bowl over boiling water.
When caramel has cooled, top with melted chocolate.
Recipe provided by Dispensary Cafe Albany St. Recipe requested by Tania Wild, Dunedin.
• 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 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
