Rum and raisin chocolate slice

With a hint of rum, this delectable slice strikes the right balance between crunchy and chewy - perfect with a coffee for your 3pm pick-me-up. Even better? It's gluten-free, so no-one will miss out.

  • 20 mins preparation
  • 20 mins cooking
  • Makes 18
  • Print


Rum and raisin chocolate slice
  • 80 gram butter, chopped
  • 2/3 cup (100g) raisins, chopped coarsely
  • 2 tablespoon rum
  • 1 cup (220g) firmly packed brown sugar
  • 1 cup (135g) gluten-free self-raising flour
  • 3/4 cup (60g) desiccated coconut
  • 1/4 cup (10g) flaked coconut, toasted
  • 1 cup (160g) pure icing sugar
  • 2 tablespoon cocoa powder
  • 20 gram butter, melted
  • 2 tablespoon hot water


Rum and raisin chocolate slice
  • 1
    Preheat the oven to 170°C (150°C fan- forced). Grease an 18cm x 27cm slice pan (inside top measurement). Line the base and sides with baking paper, extending the paper 3cm over the sides.
  • 2
    Place butter, raisins and rum in saucepan; stir over low heat until butter is melted.
  • 3
    Meanwhile, combine the sugar, flour and coconut in a large bowl. Stir in the butter mixture until combined. Press the mixture evenly into the pan.
  • 4
    Bake the slice for 20 minutes or until browned. Cool in pan.
  • 5
    Meanwhile, to make the topping; sift icing sugar and cocoa into a medium bowl. Stir in remaining ingredients until combined.
  • 6
    Spread topping over cooled slice; sprinkle with flaked coconut. Stand until set. Lift slice onto a board; cut into pieces


Suitable to freeze without the topping. Butter mixture suitable to microwave.

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