Condensed Milk Tea Slice

Method

Step 1. Preheat oven to 170C. Grease a 27cm x 18cm slice tin and line with baking paper, allowing the paper to sit higher than the tin to allow for the cake rising.

Step 2. Cream butter, sugar and ½ cup condensed milk until pale and creamy. Add eggs one at a time, beating well between each addition. Beat in vanilla essence.

Step 3. Sift flour. Fold in flour and the milk mixture to the condensed milk mixture in two batches gently with a fork to form a smooth batter.

Step 4. Pour into prepared tin, smoothing the top. Bake for 45 minutes until a skewer inserted into the centre comes out clean. Allow to cool.

Step 5. Place remaining condensed milk in a small saucepan with golden syrup and extra butter and stir over gentle heat for 5 minutes until thick and glossy. Allow to cool slightly then spread over cooled cake. Slice into squares and serve.

Note: Made it in a cake tin, changed ingredients to 1 can condensed milk in cake and 1 & ¾ cups flour. It needed 10-15 more minutes to cook. Doubled the icing ingredients

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