[ELAINE’S KITCHEN] 

BASE

½ CUP SELF RAISING FLOUR

PINCH SALT

4oz BUTTER

1 CUP ROLLED OATS

½ CUP BROWN SUGAR

PLACE DRY INGREDIENTS IN BOWL, MIX, ADD MELTED BUTTER. PRESS INTO LAMINGTON TIN & BAKE IN MODERATE OVEN [180C] FOR 10 MINUTES

FILLING

2oz BUTTER

2oz DARK CHOCOLATE

1/3 CUP SUGAR

1 EGG

1/3 CUP SELF RAISING FLOUR

1/3 CUP PLAIN FLOUR

¼ CUP MILK

2oz CHOPPED NUTS

½ TEASPOON VANILLA

MELT BUTTER & CHOCOLATE OVER HOT WATER, ADD SUGAR & BEATEN EGG & MIX WELL. ADD FLOURS ALTERNATELY WITH MILK, STIR IN VANILLA & NUTS. POUR OVER BASE, BAKE FOR 25 MINUTES THEN STAND FOR 10 MINUTES.

ICING

½oz BUTTER

1oz CHOCOLATE

¾ CUP SIFTED ICING SUGAR

1 TEASPOON VANILLA

2 TABLESPOONS HOT WATER

MELT BUTTER & CHOCOLATE OVER HOT WATER, ADD ICING SUGAR, VANILLA & WATER. BEAT UNTIL SMOOTH. POUR OVER FILLING. CUT WHEN ICING IS SET.