Favorite Recipes from Cafe in the Park
For the shortbread
225g/8oz plain flour
175g/6oz unsalted butter, cold, cut into cubes
75g/2¾oz caster sugar For the topping 150g/5oz butter
1 x 379g can condensed milk 100g/3½oz golden syrup
350g/12oz dark chocolate, or a mixture of dark and milk, chopped into small pieces
Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment.
Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.)
Add in the caster sugar and pulse again until combined.
Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.
Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.
Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
Increase the heat and bring the mixture to the boil, stirring frequently.The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely.
Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally.
Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.
Cut into squares and serve.
Coconut Jam Cake
For the cake
4oz margarine/butter 4 oz sugar (white) 4oz self raising flour 2 eggs
- tsp vanilla extract 80g desicated coconut For the top
- heaped tbsp strawberry jam 40g desicated coconut
Add the cake ingredients to a mixing bowl. Spread into baking tray.
Cook for 15-20 on 180 c (fan) Cool on a tray for 10-15 mins
Spread all of the jam on the top and sprinkle the coconut on afterwards.