I may have been a little too ambitious in my attempt to bake last week. I desperately wanted to try something from the must-try list, despite not having baked for a couple of weeks, and still having one arm in a sling. It was this Salted Spiced Caramel Slice.

I’m not normally much of a caramel slice person, and have thus never made it. But I was totally sold on this recipe when I read an earl grey teabag, a stick of cinnamon, ground cardamom, ground cloves, and flaky sea salt. What kind of a caramel slice has salt on top, and tea and spices within!?

I say I was a little too ambitious because it turned out more of a pseudo-upside-down slice.

This, I tell you, is what happens when you pour hot caramel onto a base that has been pulled straight from the oven and is, consequently, far too soft to hold a layer of hot caramel.

Fortunately it tasted outstanding.

This was going to be a tribute to my dear friend (and childhood neighbour) Phoebe who recently turned 21. I’m pretty sure it was Phoebe that got me onto tea and instilled a passion for sitting down with a good book and a cuppa! I was hoping it would turn out perfect, but nevertheless, this is for you, Phoebe, and the spice you bring to our friendship 🙂

Salted Spiced Caramel Slice

From Better Homes & Garden Aug 2011
Serves 12

Base:
¾ cup plain flour
½ brown sugar
120g butter chopped
½ tsp cinnamon

Filling:
50 butter
¼ golden syrup
1 tsp ground cardamom
1 stick cinnamon
½ tsp ground cloves
1 Earl Grey tea bag
395g condensed milk

Topping:
220g dark chocolate
30g butter
1 tsp good quality salt flakes

1. Preheat oven to 160 degrees C. Line base of a 20cm springform tin with baking paper.
2. Put flour, sugar, butter and cinnamon in a food processor and process until combined. Press mixture evenly into prepared pan. Smooth surface and bake for 14 – 16 minutes or until lightly golden. Leave to cool and firm before pouring in filling.
3. To make filling, put butter, golden syrup, cardamom, cinnamon, cloves and tea bag in a small saucepan over a medium heat. Cook, stirring occasionally, until butter has melted. Gradually bring to the boil and cook for one minute. Remove and discard tea bag.
4. Add condensed milk to pan and cook, stirring, for 2 – 3 minutes or until mixture has thickened and slightly darkened. Remove cinnamon from pan and discard. Pour mixture over base. Bake for 8 – 10 minutes or until bubbling and slightly golden. Remove from heat. Set aside to cool until caramel is firm.
5. To make topping, put chocolate and butter in a large heatproof bowl set over a saucepan of simmering water and heat until almost melted. Remove from heat and stir until smooth. Spoon topping over filling, smoothing surface with back of spoon.
6. Sprinkle salt flakes over topping then refrigerate for at least 4 hours or until set.
7. Cut slice into thin wedges with a knife dipped into hot water, and serve.