I can’t believe it’s been a year since I last blogged! And it’s been a ridiculously long 4 years since I last posted a baking recipe! *cue hands on face shocked face emoticon* It has been so long, I actually forgot how to log into my blog to post, not to mention my password! Then I proceeded to break my blog with the updates not being compatible, probably because I haven’t updated them in such a long time.
The silence here on My Food Trail is definitely not due to lack of content, but rather a lack of time. Blogging is pretty low down on my to do list as it takes up so much time. I’ve been more active on Instagram because there I can just post a photo, write a few words, and bingo! Look for me on Instagram (@my_foodtrail) if you want to see my eats more regularly.
Anyway, the reason for the resurrection of my blog is to share the recipe for this amazing, but decadently rich Golden Gaytime slice. A lot of people have asked me for the recipe so I wanted to share it.
You’d be hard pressed to find a person who grew up in Australia who hasn’t eaten or at least heard of the iconic Golden Gaytime ice cream. For those of you not in the know, according to the Streets website, the Golden Gaytime ice cream was invented in 1959 and is a combination of a toffee and vanilla flavoured centre, dipped in a chocolate coating and covered in biscuit pieces. It has always been in stick form, though Streets have just released a 1.25L tub of Golden Gaytime ice cream. I’m yet to try it but I can’t see how you could replicate that layer of chocolate and biscuit crumbs on the outside of the stick version with ice cream in a tub.
I first saw this recipe for Golden Gaytime slice on the cover of Taste magazine and I knew I had to make it as I love Gaytime ice creams. It’s an expensive slice to make (around $30!!), especially if are serving it with the Gaytime ice cream. Just try and buy the ingredients while they’re on special and you can cut down the cost, and it doesn’t need the ice cream, it’s sweet enough on its own. The original recipe, although delicious, is too sweet for me, so here is my adapted version. Still sweet and rich, but lower in calories ;D.
Golden Gaytime Slice
100g white chocolate, finely chopped
100g unsalted butter
300g (2 cups) plain flour
80g caster sugar
60g brown sugar
40ml golden syrup
310g (2 x 155g blocks) Cadbury Bubbly Honeycomb chocolate, finely chopped
45ml vegetable oil
90g malt biscuits, coarsely crushed
2 x Golden Gaytime 4pk ice creams
Caramel spread or sauce to serve
110g plain flour
½ tsp baking powder
55g brown sugar
1 tbsp cocoa powder
90g butter, melted
1. Preheat oven to 180C (160C fan forced). Line a 18cm (base measurement) square cake pan with baking paper.
2. For the chocolate base, combine the flour, baking powder, sugar and cocoa in a large bowl. Add the melted butter and stir until well combined. Press the chocolate mixture over the base of the prepared pan and bake for 15 mins or until firm to touch.
3. Once you have removed the base from the oven, reduce the oven temp to 160C (140C fan forced).
4. Place the white chocolate and butter in a heatproof bowl over a saucepan half filled with simmering water (make sure the bowl does not touch the water). Stir until the mixture melts and is smooth. Set aside to cool slightly.
5. Add eggs and flour to the cooled chocolate mixture and whisk until well combined. Divide into 2 equal portions.
6. Add caster sugar to one portion and mix well until combined. Add brown sugar and golden syrup to the remaining portion and mix until well combined. Spoon heaped spoonfuls of the mixture, alternating between portions onto the chocolate base. Start with the white mixture and finish with the brown mixture to get a nice crunchy crust.
7. Bake for 50mins – 1hr or until a skewer inserted into the centre of the slice comes out slightly sticky and the top is nice and golden. Set aside to cool completely in the pan.
8. Place honeycomb chocolate and oil in a microwave safe bowl. Microwave, stirring every 30 secs, on high for 1.5mins or until smooth. Be careful not to overheat the chocolate. Spread evenly over cooled slice and sprinkle with the crushed biscuits. Place in the fridge for an hour to set.
9. Meanwhile, remove Golden Gaytime ice creams from the sticks and arrange in a tray. Freeze until firm.
10. Cut the slice into squares and top with scoops of the Gaytime ice cream. Drizzle with caramel sauce.
Slice should not be kept in the fridge, just place it in the fridge until the chocolate top sets, then take it out.
Over & Out, April xx