Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
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Reviews
142
What did you think of this recipe?
Yumm
I got this recipe of my nan and I love it every time she brings it over
5
Janette Will
I have made this many times and have always received rave reviews. Great fail safe recipe!
5
Kim
Excellent recipe. I've made it a few times and it's always scrumptious. Also easy to whip up as it doesn't need mucking about creaming the butter and sugar and has everyday pantry items.
5
Lou
Been making this for years. The original recipe they posted in here had sliced almonds in the topping. Sometimes I put a chocolate ganache between the caramel n topping
5
Janette Graves
Delicious. Very popular with family and friends.
5
Maree semple
I make this allthe time Every one loves it.
5
Diane S
I've tried this recipe at my local cafe not too sweet just right with my flat white... Mmmmm!! and it is so yummy not too
4
Kirsty
Super yum. I didn't have thread coconut so just used dessicated and it was fine. I like that it is not too thick either. Got rave reviews. Will definitely be making this again👍
5
Tessa
Easy to make and good. My whole big backed family loved it. Such a fatty feast
Pre-heat oven to 175°C conventional bake, or 155°C fan bake. Line the base of a 19cm x 30cm slice tin with baking paper.
Base Combine the Edmonds Standard Grade Flour, Edmonds Baking Powder and Chelsea Soft Brown Sugar in a bowl, add the melted Tararua Butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Caramel Melt together the condensed milk, Chelsea Golden Syrup and Tararua Butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.
Topping Combine coconut, oats, Chelsea Soft Brown Sugar and Tararua Butter and stir well.
Pour the caramel over the par-baked base. Then carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.
Set aside to cool before cutting into slices.
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
I got this recipe of my nan and I love it every time she brings it over
5
Janette Will
I have made this many times and have always received rave reviews. Great fail safe recipe!
5
Kim
Excellent recipe. I've made it a few times and it's always scrumptious. Also easy to whip up as it doesn't need mucking about creaming the butter and sugar and has everyday pantry items.
5
Lou
Been making this for years. The original recipe they posted in here had sliced almonds in the topping. Sometimes I put a chocolate ganache between the caramel n topping
5
Janette Graves
Delicious. Very popular with family and friends.
5
Maree semple
I make this allthe time Every one loves it.
5
Diane S
I've tried this recipe at my local cafe not too sweet just right with my flat white... Mmmmm!! and it is so yummy not too
4
Kirsty
Super yum. I didn't have thread coconut so just used dessicated and it was fine. I like that it is not too thick either. Got rave reviews. Will definitely be making this again👍
5
Tessa
Easy to make and good. My whole big backed family loved it. Such a fatty feast