RECIPE NOTE: To make individual puddings like the ones on p 34, divide batter and topping between 4 ramekins and bake for 20 minutes.
CARAMEL & DARK CHOCOLATE FUDGE
MAKES A 20CM SQUARE
You’ll need a 20cm square cake pan and a sugar thermometer.
230g brown sugar
⅓ cup (80ml) milk
65g salted butter, chopped
2 x 395g cans sweetened condensed milk
1 tsp vanilla bean paste
300g dark (70%) chocolate, chopped
Grease a 20cm square cake pan and line with baking paper.
Place sugar, milk, butter and half a can of condensed milk in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Cook, stirring constantly, until mixture reaches 115°C on a sugar thermometer. Remove from heat and stir through vanilla.
Meanwhile, place remaining condensed milk and chocolate in a medium saucepan and stir over medium heat for 4-5 minutes until smooth and combined. Pour half into the prepared pan. Pour over the caramel mixture to cover. Pour over the remaining chocolate mixture. Chill until set.
Invert pan onto a board to remove fudge and cut into small pieces to serve.
RECIPE NOTE: Store fudge in an airtight container in the fridge for up to 2 weeks.
“Salty peanuts, rich chocolate and smooth caramel, all in the one dessert… How can you stop at one slice?”
– Tracey Pattison
CHOC CARAMEL FUDGE LAYER CAKE
SERVES 12
You'll need 2 x 20cm round cake pans.
200g salted butter, chopped250g dark (70%) chocolate,2½ cups (550g) white sugar½ cup (125ml) vegetable oil4 large eggs, at room temperature2 cups (300g) self-raising flour½ cup (50g) Dutch cocoa powder, sifted1 cup (250ml) boiling water
