- serves 12 people
- preparation 1 hour
- cooking 15 minutes
- difficulty Easy level
Ingredients
- ½ cup sultanas or chopped raisins
- ¼ cup (60 ml) spiced rum
- 200 g dark brown sugar
- 200 g caster sugar
- 395 g sweetened condensed milk
- 150 ml milk
- 50 g butter
Chilling time: 1 hour
Instructions
- Place the rum and sultanas in a small bowl and set aside for 1 hour.
- Line a 20 cm square cake tin with baking paper.
- Combine the remaining ingredients in a saucepan and bring to a simmer, stirring to dissolve the sugar. Simmer, stirring occasionally for about 10-15 minutes (until the mixture reaches 114˚C).
- Remove from the heat and stir through the rum and sultanas. Stand for 5 minutes, then transfer to a stand mixer fitted with the paddle attachment and beat at low speed for 10 minutes, or until it is no longer shiny and the mixture is starting to firm.
- Transfer to a baking tin and allow to cool either at room temperature or in the fridge, then cut into 2 cm squares to serve.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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