Based on the classic New Zealand fudge cake recipe. The wine biscuits which are usually present in the slice, have now been replaced with a biscuit base and topping.

Original recipe: Edmonds

Ingredients – For biscuit base and topping

• 125g butter, softened
• 1/3 cup sugar
• 1 tsp vanilla essence
• 1 egg
• 2 cups flour
• 1 tsp baking powder

Ingredients- Filling

• 125g butter
• 50g sugar
• 2 tbsp cocoa
• 1 egg
• 1/2 cup chopped walnuts
• 1/2 cup sultanas

Method

1. Preheat the oven to 180°c
2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg, beating well. Sift the flour and baking together, and then stir into the creamed mixture.
3. Turn the mixture out onto a floured surface and knead until it forms a dough.
4. Take half the dough and press it into a greased slice tin.

Making the filling

1. Melt the butter in a small saucepan over a low heat. Then stir in the sugar and cocoa.
2. Remove from the heat and allow to cool for a few minutes before adding the egg. Stir the egg in, and then return to the heat for a few minutes.
3. Mix in the sultanas and walnuts, and leave to cool for another few minutes.
4. Spread the filling on to the base, and then roll the remaining dough to cover the filling.
5. Bake for 20 minutes.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

24/05/24