Among classic Aussie desserts is the golden gaytime ice cream, now reinvented in my Golden Gaytime Slice. A quick custard, easy toffee, biscuit and chocolate, you must try.
4.41 from 5 votes

My Golden Gaytime Slice

Prep Time: 30 minutes
Cook Time: 20 minutes
Setting time: 2 hours
Total Time: 50 minutes
Servings: 14 serves
Calories: 497kcal
Author: Marie Roffey
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Among classic Aussie desserts is the golden gaytime ice cream, now reinvented in my Golden Gaytime Slice. A quick custard, easy toffee, biscuit and chocolate, you must try.
Make sure to allow setting time.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Australian
Keyword: caramel slice, custard slice, golden gaytime

Ingredients

FOR THE BISCUIT BASE

  • 250 g (1 pack / 8.5 oz) Malt-o-Milk biscuits or similar (notes)
  • 125 g unsalted butter, melted

FOR THE TOFFEE LAYER

  • 50 g unsalted butter
  • 1 tin (395g / 14oz) sweetened condensed milk
  • 2 Tablespoons golden syrup (notes)

FOR THE CUSTARD LAYER

  • 3/4 cup (180ml / 6 fl oz) whole milk
  • 3/4 cup (180ml / 6 fl oz) thickened cream
  • 30 g unsalted butter ,
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup white granulated sugar
  • 2 tablespoons cornflour / cornstarch (notes)
  • 1/4 cup (60ml / 2 fl oz) cold milk, extra
  • 3 egg yolks, beaten

TO FINISH

  • 125 g (1/2 pack / 4 oz) Malt-o-Milk biscuits or similar (notes)
  • 300 g (10.5 oz) milk chocolate

Instructions

  • Preheat the oven to 180C / 350F / 160C fan forced. Line a 9x13 baking tin with baking paper.

FOR THE BASE

  • Use a blender or food processor to crush 250g (1 pack) of biscuits to crumbs. Add the melted butter. Blend until combined. Pour into the lined baking tin and press down into an even layer with the bottom of a glass.

FOR THE TOFFEE LAYER

  • In a medium saucepan, over low heat, stir the butter, condensed milk and golden syrup until smooth and combined. Pour over the biscuit base. Bake in the oven for 20-25 minutes until golden. Allow to cool slightly before making the custard layer.

FOR THE CUSTARD LAYER

  • In a small cup mix together the cornflour and ¼ cup extra milk. Add the ¾ cup milk, cream, butter, vanilla and sugar to a medium saucepan. Whisk the mixture every so often, over low-medium heat until it starts to bubble. 
  • Take it off the heat and add the cornflour and milk mixture. Whisk in well. Add the yolks and don't stop whisking. Place the saucepan back on the heat, whisking continually for about a minute. It should be nice and thick.
  • Pour it over the caramel layer in your baking tin and level out with a spatula. Let it set in the fridge for 2 hours.

TO FINISH

  • Melt the chocolate in the microwave in 30 second bursts until just melted.
  • Once set, remove the slice from the baking tray and set on a large chopping board. Lay the rest of the biscuits over the top, side by side leaving the edges exposed. Trim away the edges, then cut the slice into even pieces using the biscuits as your guide.
  • Melt the chocolate in the microwave in 30 second blasts. Crush 1-2 biscuits into crumbs. 
  • Dip one end of each piece of slice into the chocolate, then sprinkle the top with biscuit crumbs. Sit on a wire rack for 5-10 minutes until the chocolate is just starting to set, then transfer to a sheet of baking paper on a plate in the fridge to set, then serve.

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. You need 1.5 packets of biscuits for this recipe total. 
  3. If you can't get Malt O Milk, just use some kind of cookie with a crunchy texture (Arnotts Nice or Milk Coffee, or even graham crackers)
  4. If you don't have a blender or food processor, just place the biscuits in a plastic bag and gently bash with a rolling pin to crush them.

TOOLS USED IN THIS RECIPE

  • A 9x13 baking tin or jelly roll tin
  • A handheld beater is fine for this one
  • A silicone spatula so nothing gets left behind.

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