This week, Roy was asked by a friend of his to create some sort of simple, finger food style dessert. Roy was thinking long and hard about what he could create and decided that some sort of really special, deluxe slice would be perfect. The question then was, what to make? What would be decadent enough for a dessert. Then, we remembered a recipe we had come across for a Jamaican Rum Slice which, at the time, we thought was too decadent for an every day slice. This seemed the perfect time to give it a try and the results were delicious. So this week, Roy Creates Deliciously Chocolatey Jamaican Slice.
You Will Need:
- 125 grams of butter
- 1 tablespoon of cocoa
- 1 cup of plain flour
- ½ a cup of icing sugar
- 1 can of condensed milk
- 1 tablespoon of rum
- 2 tablespoons more of cocoa
- ½ a cup of coconut
- ½ a cup of sultanas
- ½ a teaspoon of vanilla essence
- 125 grams of dark chocolate
- 30 grams of copha
Method:
- Preheat the oven to 180 degrees and line a 28 by 18 centimetre slice tin with baking paper
- Melt together the butter and 1 tablespoon of cocoa
- Soft together the flour and icing sugar
- Pour the sifted ingredients into the melted butter and mix to a soft dough
- Press the dough into the bottom of the tin and cook for 10 minutes.
- While the base is cooking, put the condensed milk, rum, 2 tablespoons of cocoa, coconut, sultanas and vanilla into a saucepan and melt together until the cocoa has fully dissolved
- Pour the condensed milk mixture over the warm base and return to the oven for another 10 minutes or until caramelised
- Cool the slice in the tin
- When the slice is cold, melt the copha and chocolate together and spread over the slice.
- Allow the chocolate topping to set before cutting the slice into squares.
- Enjoy!