Name: Gary Rhodes' caramel slice recipe
Yield: Serves: 6
Ingredients: 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)

By Gary Rhodes

published 11 December 2008

Crunchie bars, double cream and condensed milk make a delicious filling in this afternoon tea pastry treat.

Ingredients

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)

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Method

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.

Top Tip for making Gary Rhodes' caramel slice

Chopped bananas or toasted almonds can be added to the cream or sprinkled on the pastry before topping with the cream.

Gary Rhodes OBE was an English restaurateur and television chef, known for his world class food and love of English cuisine - as well as his distinctive spiked hair style! Throughout his extensive career he worked at a multitude of restaurants - sous chef at the Reform Club, Pall Mall, and Capital Hotel, as well as head chef at The Greenhouse. The latter venture’s menu became known for reviving British classic including fishcakes and bread and butter pudding and he helped them secure a Michelin star. Throughout his career he opened four of his own restaurants, two were located in London and the other two in the United Arab Emirates where he moved to with his family in 2011. He also fronted many cooking shows such as MasterChef and Hell’s kitchen Two of our favourite recipes of Rhodes’ are his bacon and potato frittata recipe - packed with nourishing ingredients for a delicious hearty breakfast - and his Caramel slice recipe for a tasty, smooth sweet treat. Gary Rhodes died at the age of 59 in 2019. Many celebrity chefs paid moving tributes including Jamie Oliver who said Rhodes was ‘a massive inspiration to him as a young chef’, and also Tom Kerridge who described Rhodes as ‘one of the greatest British chefs who almost single-handedly put British food on the world stage’.