Caramel-custard macadamia slice

by Ed Halmagyi


  • 290g plain flour
  • 80g icing sugar, sifted
  • 210g cold unsalted butter, cubed
  • finely grated zest of 2 lemons
  • 60ml milk
  • 395g can sweetened condensed milk
  • 2 tsp natural vanilla extract
  • ¾ cup golden syrup
  • 5 eggs, beaten
  • 300ml thickened cream
  • 300g macadamias


1 Preheat oven to 180°C. Combine 250g plain flour with the icing sugar, 120g butter and the lemon zest in the bowl of a food processor, then pulse until a coarse crumb forms. Add the milk and pulse again to form a dough. Press into the base of a lined 20cm x 30cm slice pan and bake for 15 minutes, until golden. Remove from the oven.
2 Pour the sweetened condensed milk into a medium saucepan with the remaining butter, vanilla and golden syrup, then set over a moderate heat. Bring to a boil, then simmer for 5 minutes, until lightly golden and beginning to thicken. Remove from the heat.
3 Whisk the eggs, cream, and remaining flour into the saucepan until smooth, then fold in the macadamias. Bake for 30-35 minutes, until deep golden and just set. Cool completely on a wire rack, then slice and serve.