WCW Pineapple Ginger Caramel Slice

I love looking through my mum's old recipe book- it is such a trip down memory lane. It is so fun to recall childhood meals and memories of lunchbox baking, and now to have the recipes to give to my family is a very special thing.

One of the recipes in my mum's book was for a slice that I remember her making for adults, which I never tried. Luckily, both of my boys like pineapple and ginger, so when I made this slice the entire family inhaled it and I had something for everyone's lunchbox!



Pineapple and Ginger Caramel Slice
125 g butter

1/2 cup white sugar
2 Tbsp hot water
1 1/2 cups flour
1 tsp baking powder
1/2 cup sweetened condensed milk
2 tbsp butter
2 tbsp golden syrup
1/4 cup brown sugar
1 450g tin crushed pineapple
2 tbsp crystallised ginger (chopped)

Directions  

Grease a 20cm x 30cm sponge roll tin.
Cream together the first measure of butter and sugar.
Add the hot water and beat.
Sift flour and baking powder together, and add to the butter mix.
Press mixture into tin, retaining a piece the size of a golf ball and placing this in the fridge to chill.
Bake at 190 degrees C for 20 minutes.
Heat the condensed milk, butter, golden syrup and brown sugar in a saucepan.
Pour over the baked base.
Drain the pineapple well and sprinkle this on top of the base, along with the ginger. 

Grate the reserved base mixture over the top. 

Return to the oven and bake at 160 degrees C for 10 minutes.
Cut when cool.

This is so gooey and yum, and the flavours go together wonderfully. Try to get the best crystallised ginger available for your budget as this really makes a difference to the slice.