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Laurel's Recipe - Hiker's Cake, Date Slice, Caramello Slice - 28 Feb


125g butter
1 teaspoon cocoa
125g sugar
1 cup mixed fruit
1 pkt glace cherries, red
1 egg, beaten
1 pkt wine biscuits, crushed
1 teaspoon vanilla
2 cups icing sugar
50g butter
Juice and zest of 1 lemon

Place butter, cocoa and mixed fruit in a saucepan and bring to the boil over a moderate heat
Add the egg whilst whisking and boil for another two minutes
Remove pan from the heat and add biscuits, vanilla and halved cherries
Press mixture into a lamington tin and let cool
Mix together the icing sugar, melted butter and lemon zest, add enough juice to make a smooth icing, spread over the slice then chill


1 1/2  cups sugar
2 eggs
300g soft butter
1 tsp vanilla
Pinch salt
3 cups pitted dates
6 cups rice bubbles
100gm halva
50gm butter
3 tbsp honey
100gm sesame seeds, toasted

Mix together sugar, eggs, butter and vanilla in a saucepan and whisk over a moderate heat until combined
Add dates and bring to the boil then turn down to a simmer
Stir continuously for 10 minutes until thick and brown
Cool for 10 mins and add rice bubbles, press into a greased pan
Mix halva, butter and honey, over a low temperature until it boils.
Spread on top of date slice, sprinkle with sesame seeds then chill


200 g butter
1 cup (packed) brown sugar
3 eggs
1 tsp vanilla essence
1 1/2 cups flour
1 1/2 tsps baking powder
1 bag mini caramello eggs, chopped in half
100g chopped dates
Melt butter, add sugar, vanilla and one egg and beat.  Add remaining two eggs, flour and baking powder and beat until smooth.  Pour half to two thirds into a lined 23 cm brownie tin and place dates and chocolate eggs on top.  Cover with remaining mixture and bake at 180c for 20-25 minutes or until springy in the centre. Slice into pieces and serve.