Ingredients

Group 1
Ingredient
KG
BAKELS SLICE BASE MIX
2.000
Butter (softened)
0.500
Water
0.200
Total Weight: 2.700
Group 2
Ingredient
KG
BAKELS CARAMEL FILLING
0.750
Total Weight: 0.750
Group 3
Ingredient
KG
HADEJA FLAN JEL
0.375
Total Weight: 0.375
Group 4
Ingredient
KG
BAKELS CHOCOLATE TRUFFLE
1.200
Total Weight: 1.200

Method

Blend Group 1 together until well combined and spread into tray. Bake at 180¡C for 15-20 minutes or until just tan in colour Boil Group 3 till all dissolved leave to cool slightly. Heat Group 2 in sauce pan to approximately 40¡C (lukewarm) Mix Group 2 and Group 3 together until smooth Pour over Group 1 and leave to set Melt Group 4 to correct temperature Pour over combined Group 2 & 3 Leave to set before cutting.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
BAKELS SLICE BASE MIX
2.000
Butter (softened)
0.500
Water
0.200
Total Weight: 2.700
Group 2
Ingredient
KG
BAKELS CARAMEL FILLING
0.750
Total Weight: 0.750
Group 3
Ingredient
KG
HADEJA FLAN JEL
0.375
Total Weight: 0.375
Group 4
Ingredient
KG
BAKELS CHOCOLATE TRUFFLE
1.200
Total Weight: 1.200

Method

Blend Group 1 together until well combined and spread into tray. Bake at 180¡C for 15-20 minutes or until just tan in colour Boil Group 3 till all dissolved leave to cool slightly. Heat Group 2 in sauce pan to approximately 40¡C (lukewarm) Mix Group 2 and Group 3 together until smooth Pour over Group 1 and leave to set Melt Group 4 to correct temperature Pour over combined Group 2 & 3 Leave to set before cutting.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.