Gary Rhodes' caramel slice
Crunchie bars, double cream and condensed milk make a delicious filling in this afternoon tea pastry treat.
- 1 sheet of ready-rolled puff pastry
- Icing sugar, for dusting
- 200g (7oz) condensed caramel
- 200ml (7fl oz) double cream
- 2 Crunchie bars, coarsely crushed
- Cocoa powder (optional)
Chopped bananas or toasted almonds can be added to the cream or sprinkled on the pastry before topping with the cream.
- Preheat the oven to 220ºC/425ºF/gas mark 7. Cut the pastry to a 20-23cm (8-9") width (any extra can be frozen).
- Line a baking tray with greaseproof paper, dusting it liberally with icing sugar.
- Bake for 25-30 mins until risen and golden brown. Once cooked, cut the pastry into two long rectangles.
- In a large bowl, whisk together the caramel and cream to a soft peak and fold in the crushed Crunchie bars. Spoon the cream onto one of the pastries and top with the other pastry slice.
- Dust liberally with icing sugar and then add a light dusting of cocoa powder, if using, to give a cappuccino-style finish.
Cook's tip: Chopped bananas or toasted almonds can be added to the cream or sprinkled on the pastry before topping with the cream.This recipe is taken from Gary Rhodes' new cookbook, 365: One Year. One Book. One simple recipe for every day, from Amazon.