Julie Goodwin’s golden syrup slice is an easy one-bowl wonder. Sweet golden syrup binds sultanas and pecans for the perfect afternoon tea treat.
“When I was a kid, we always had golden syrup (or cocky’s joy, as Nan called it) in a big metal tin in our pantry,” says Julie. “At the shops, golden syrup sat with the other sandwich spreads, but now you’re more likely to find it in the baking aisle. I still hold a place in my heart for my favourite brekkie – hot toast, cold (real) butter and delicious golden syrup.”
Ingredients
Method
Preheat the oven to 160°C fan-forced. Grease and line the base and sides of a small slice pan with nonstick baking paper (16 x 26cm base measurement).
In a large microwave-safe bowl, place the butter, sugar and golden syrup. Heat on HIGH for 40 seconds, and then in 10-second bursts if necessary, until the butter is melted. Add the egg and whisk to combine.
Add the sultanas, pecans, flour and salt and whisk to combine. Pour into the prepared pan and bake for 30 minutes or until golden on top. Cool in the pan for 20 minutes before lifting out onto a wire rack to cool completely.
Cut into pieces and store in an airtight container in the cupboard.
Watch Julie Goodwin make this golden syrup slice (video)
Golden syrup slice variation
This golden syrup slice is also delicious drizzled with a thin lemon icing. Combine 1 cup (160g) sifted icing sugar with 1 ½ tablespoons fresh lemon juice, stirring until smooth. Serve with a cuppa for afternoon tea.
