Nanna’s Caramel Walnut Slice

I came across this recipe in my grandmother’s handwriting on a piece of paper tucked into an old exercise book, where she’d written out her favourite recipes and stored others clipped from magazines and the sides of packets. What a treasure trove. There was even a letter from my aunt among them, dated 1974. I remember her making this slice, and I thought I’d give it a go for old-time’s sake (with a couple of tweaks, of course, to make it my own). It turned out crumbly and gooey, and just as delicious as I recalled … great with a glass of Barbadillo Pedro Ximenez, though Nanna served hers with a cup of tea.

Makes about 20 pieces


    • 3 eggs
    • 1/2 teaspoon vanilla extract
    • 2 cups dark muscovado sugar
    • 1/2 teaspoon baking powder
    • 150g walnut pieces, roughly chopped

Coconut Base

    • 1 1/2 cups shredded coconut
    • 1 cup self-raising flour, sifted
    • 1/4 cup castor sugar
    • 125g salted butter, melted


Preheat oven to 180°C.

Make coconut base: combine all ingredients and press into a non-stick slice tin measuring about 30 x 20cm. Bake for 15 minutes.

Meanwhile, using an electric mixer, whisk eggs, vanilla and sugar together for a few minutes, until pale and creamy.

Add baking powder and whisk briefly to combine.

Fold in walnuts.

Spread over coconut base and return to oven for a further 25 minutes or so, until topping is well browned.

Set aside to cool, turn out of tin, cut into squares and serve.

Have you got a favourite ‘nanna’ recipe you’re happy to share?

Roberta Muir is a food, wine and travel consultant, writer and cookbook author. Visit her website for more recipes and insights.

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