I love anything Golden Gaytime!
Ingredients:
200g white chocolate, finely chopped
125g unsalted butter
3 eggs
300g plain flour
100g caster sugar
70g brown sugar, firmly packed
2 tablespoons golden syrup
400g Cadbury Bubbly Honeycomb chocolate, finely chopped
60ml vegetable oil
125g malt biscuits, coarsely crushed
2 x 400ml pkt Golden Gaytime 4-pack ice-creams
Caramel spread or sauce, to serve
Chocolate Base
75g plain flour
40g self-raising flour
55g brown sugar
1 tablespoon cocoa powder
90g butter, melted
Putting it all together:
reheat the oven to 180C/160C fan forced. Line an 18cm (base measurement) square cake pan with baking paper, allowing 2cm overhang above the sides of the pan.
For the chocolate base, combine the flours, sugar and cocoa powder in a large bowl. Add the butter and stir until well combined. Press the chocolate mixture over the base of the prepared pan and bake for 15 minutes or until firm to touch.
Reduce the oven temperature to 160C/140C fan forced. 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.
Add eggs and flour to the cooled chocolate mixture and whisk until well combined. Divide into 2 portions. Add caster sugar to 1 portion. Mix until well 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 (See Tip 3). Bake for 1 hour 10 minutes or until a skewer inserted into the centre of slice comes out slightly sticky. Set aside to cool completely in the pan.
Place honeycomb chocolate and oil in a microwave-safe bowl. Microwave, stirring every 30 seconds, on high for 1 1⁄2 minutes or until smooth. Spread evenly over slice. Sprinkle with the crushed biscuits (see Tip 5). Place in the fridge for 1 hour to set.
Meanwhile, hold 1 Golden Gaytime firmly and pull to remove the stick. Repeat with remaining Gaytimes. Arrange, overlapping, in a 9.5 x 19.5cm loaf pan. Press to seal edges together. Freeze for 2 hours or until firm.
Cut the slice into squares and serve topped with scoops of the Gaytime ice-cream. Drizzle with the caramel sauce.
Tips:
1) Press the chocolate base into the pan using your fingers. Press over the base with a flat-sided glass to smooth any fingermarks.
2) Add golden syrup and brown sugar to 1 portion and the caster sugar to the other. It may look oily, but it will cook beautifully.
3) Alternate spoonfuls of batter, overlapping for the two-toned rippled effect. Use all the batter- youight need 2 layers.
4) Make sure the slice is cooked completely in the pan before pouring over the chocolate. This helps the chocolate to set faster.
5) Bigger chunks will give you a better Gaytime effect, so place the crushed biscuits in a fine sieve over a bowl to remove smaller crumbs.
6) When you make the ice-cream, make sure the Gaytimes are still a bit firm, and press them together firmly to create a solid block.
200g white chocolate, finely chopped
125g unsalted butter
3 eggs
300g plain flour
100g caster sugar
70g brown sugar, firmly packed
2 tablespoons golden syrup
400g Cadbury Bubbly Honeycomb chocolate, finely chopped
60ml vegetable oil
125g malt biscuits, coarsely crushed
2 x 400ml pkt Golden Gaytime 4-pack ice-creams
Caramel spread or sauce, to serve
Chocolate Base
75g plain flour
40g self-raising flour
55g brown sugar
1 tablespoon cocoa powder
90g butter, melted
Putting it all together:
reheat the oven to 180C/160C fan forced. Line an 18cm (base measurement) square cake pan with baking paper, allowing 2cm overhang above the sides of the pan.
For the chocolate base, combine the flours, sugar and cocoa powder in a large bowl. Add the butter and stir until well combined. Press the chocolate mixture over the base of the prepared pan and bake for 15 minutes or until firm to touch.
Reduce the oven temperature to 160C/140C fan forced. 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.
Add eggs and flour to the cooled chocolate mixture and whisk until well combined. Divide into 2 portions. Add caster sugar to 1 portion. Mix until well 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 (See Tip 3). Bake for 1 hour 10 minutes or until a skewer inserted into the centre of slice comes out slightly sticky. Set aside to cool completely in the pan.
Place honeycomb chocolate and oil in a microwave-safe bowl. Microwave, stirring every 30 seconds, on high for 1 1⁄2 minutes or until smooth. Spread evenly over slice. Sprinkle with the crushed biscuits (see Tip 5). Place in the fridge for 1 hour to set.
Meanwhile, hold 1 Golden Gaytime firmly and pull to remove the stick. Repeat with remaining Gaytimes. Arrange, overlapping, in a 9.5 x 19.5cm loaf pan. Press to seal edges together. Freeze for 2 hours or until firm.
Cut the slice into squares and serve topped with scoops of the Gaytime ice-cream. Drizzle with the caramel sauce.
Tips:
1) Press the chocolate base into the pan using your fingers. Press over the base with a flat-sided glass to smooth any fingermarks.
2) Add golden syrup and brown sugar to 1 portion and the caster sugar to the other. It may look oily, but it will cook beautifully.
3) Alternate spoonfuls of batter, overlapping for the two-toned rippled effect. Use all the batter- youight need 2 layers.
4) Make sure the slice is cooked completely in the pan before pouring over the chocolate. This helps the chocolate to set faster.
5) Bigger chunks will give you a better Gaytime effect, so place the crushed biscuits in a fine sieve over a bowl to remove smaller crumbs.
6) When you make the ice-cream, make sure the Gaytimes are still a bit firm, and press them together firmly to create a solid block.