Photo: Marina Oliphant
- 125g unsalted butter
- 1 cup brown sugar
- 1 egg, lightly beaten
- 225g mixed dried vine fruit
- 150g self-raising flour
Preheat oven to 190C and butter a 28cm x 18cm baking tray.
Melt butter in a saucepan large enough to hold all ingredients.
Add brown sugar, stirring over low heat until dissolved. Remove from heat and cool for a few minutes.
Stir in egg, then add fruit and sift in flour. Stir well to mix.
Press into tray and bake for 20-22 minutes.
The slice should have developed a caramel crust and will still move slightly when you rest your hand in the centre. If it is positively liquid, cook another 3 minutes.
Cool a little and mark into 4cm squares with a sharp knife. Allow to cool completely in tray, then cut into squares and store in an airtight tin.
Makes about 20.
This recipe is featured in the book, Autumn, which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store.
- Cuisine - British
- Course - Snacks