Chocolate and caramel with fruit added for a twist on the traditional!
Quick and easy to make - can be varied to taste by using different dried fruits.
Packs and travels well - great for picnics and lunch boxes.
Preheat oven to 180c. Grease and line lamington pan.
Combine flours and sugar in bowl, add butter and mix to fine breadcrumb consistency. Add milk while still mixing until mixture forms a dough.
Press half dough into prepared pan. Refrigerate for 20 minutes. Wrap remaining dough in cling wrap. Freexe for 20 minutes until firm.
Pour condensed milk over chilled base. Sprinkle with sultanas. Grate remaining dough over sultanas. Bake for 40 minutes. Cool in pan.
Heat chocolate and cream in bowl over saucepan of simmering water, stirring.
Pour over slice, allow to set. Cut into fingers to serve.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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