150gm Pompom Paddock Cauliflour Flour Mix
40gm Desiccated coconut
125gm Unsalted butter, melted
90gm Coconut sugar
125gm Unsalted butter, chopped
395gm Sweetened condensed milk (2x Tins)
115gm Golden syrup
200gm Caramilk chocolate, chopped
1 Tablespoon Coconut oil
Preheat oven to 180°C fan forced. Make the base. Lightly grease 20cm x 30cm tray and line with non-stick baking paper. Place the flour, coconut, butter and sugar in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of the lined baking tray. Bake for 10–15 minutes or until golden.
Make the caramel filling
Put the butter, condensed milk and golden syrup, in a medium saucepan over medium heat. Stir until the butter is melted, stirring frequently for 5–7 minutes or until the mixture has thickened slightly. Pour the caramel over the cooked base, spread evenlycook for 15–20 minutes or until golden. Cool slightly then refrigerate until cold.
Make the chocolate topping
Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour the chocolate over the caramel mixture and spread evenly. Wait until the chocolate has set, then cut into small squares or slices.
At PomPom Paddock we unleash your culinary
creativity through simple and super nutritious, plantbased products.
We’re so excited to launch our signature cauliflower
flour – a bespoke blend of gluten and wheat free
produce, freshly picked and perfected to create the
ultimate wholesome, cup for cup flour replacement.
Share the love with your family and friends to
experience guilt-free giddy gratification from your
cupcakes, muffins, pizzas and other delights and use
as an extra serve of vegetables in your children’s
sweet & savoury creations,
They’ll thank you for it … one day!
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