Allyson Gofton - Charlotte Slice

Filling

• 2 cups dried cranberries
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon vanilla essence
• 2 tablespoons cornflour
• 1/4 cup water

Base and topping

• 2 cups flour
• 1 tablespoon baking powder
• 1 1/2 cups sugar
• 150 grams chilled butter, diced
• 1 teaspoon vanilla essence
• 1/2 cup milk
• 1 egg

Method

Filling

1. Put the cranberries, the 1 cup of water, sugar and vanilla into a saucepan and simmer for 10 minutes. Mix the cornflour with the 1/4 cup water and stir into the hot cranberries. Cook for one minute over a moderate heat until thickened. Set aside to cool.

Base and topping

1. Preheat the oven to 180 degrees Celsius. Line the base and sides of a 23-24cm square cake tin with baking paper
2. Into a food processor put the flour, baking powder, sugar and butter and process until the mixture looks like fine crumbs. Press half the mixture into the base of the prepared tin. Spread the cooled cranberry mixture on top.
3. To the remaining mixture add the vanilla essence, milk and egg and pulse to mix to a thick batter. Spread on top of the cranberry layer.
4. Bake in the preheated oven for 40 minutes or until the cake is firm when touched in the centre and the top is golden. Cool in the tin. Serve in squares dusted with icing sugar.