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.


  • 2 cups plain flour

  • 1 cup SR flour

  • 1/2 cup brown sugar

  • 185g butter, chilled

  • 1/3 cup milk

  • 395g tin condensed milk

  • 1 cup sultanas (or any fruit you choose)

  • 200g good quality cooking chocolate

  • 1/4 cup thickened cream


  • 1.

    Preheat oven to 180c. Grease and line lamington pan.

  • 2.

    Combine flours and sugar in bowl, add butter and mix to fine breadcrumb consistency. Add milk while still mixing until mixture forms a dough.

  • 3.

    Press half dough into prepared pan. Refrigerate for 20 minutes. Wrap remaining dough in cling wrap. Freexe for 20 minutes until firm.

  • 4.

    Pour condensed milk over chilled base. Sprinkle with sultanas. Grate remaining dough over sultanas. Bake for 40 minutes. Cool in pan.

  • 5.

    Heat chocolate and cream in bowl over saucepan of simmering water, stirring.

  • 6.

    Pour over slice, allow to set. Cut into fingers to serve.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 327kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 4g
  • Carbohydrate 45g
  • Sugar 27g
  • Sodium 35mg

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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