Feast of Our Lady of Mount Carmel 2015 (with a caramel slice recipe)

Despite the fact we had sick children today we had a small celebration  for one of our favourite Marian feast days - Our Lady of Mount Carmel.

Rogan made a double batch of Caramel Slice (recipe is at the end of the post) for us to have and then he made a "mount" of it on a plate and placed the 'Lady of Mt Carmel' Eden had made some years ago on top of it for a central piece.

As usual the children coloured in while I read aloud to them from any reading material we have on Our Lady of Mount Carmel.

Naturally we had to eat some of that delicious slice and the children had some caramel flavoured milkshakes, made with some home made caramel sauce that Vellvin had whipped up.

I of course needed something stronger than caramel milk and so had a beautiful cup of Caramel flavoured coffee as I read through our readings.

As it turned out this was probably the only time our sick little one sat up on her own for a while and so after this we snuggled down again on the lounge together.

All in all this was one of our least celebrated days but yes full of meaning and love.

OUR LADY OF MOUNT CARMEL -PRAY FOR US!!

"MOUNT CARMEL SLICE" (MILLIONAIRE’S SHORTBREAD)
Printable Recipe
Base:

250g spelt  flour

100g panella sugar

225g butter

Topping:

Toffee/Caramel:

200g unsalted butter

200g panella sugar

3 tablespoons golden syrup

397g tin of condensed milk

Chocolate topping:

200g milk chocolate

Prior to cooking you will need to heat the oven to 170 degree as it is cooked in two stages.

For the shortbread base, place the flour, panella and butter into a food processor and mis together to a smooth dough. Using your fingers, press the mixture into the tin and prick all over with a fork. Chill for 15 minutes before baking in the oven for 25-30 minutes until golden and firm. Set aside to cool.

To make the topping, place the butter, panella, golden syrup and condensed milk into a saucepan and stir over a low heat until the butter melts. Turn the heat up to medium, bring to the boil and then gently bubble the mixture for 5-8 minutes, stirring constantly to prevent catching, until thick and golden brown. Pour over the cold shortbread in an even layer and leave to cool. 

Lastly, melt the chocolate in a bowl over a pan of simmering water. 

Pour the chocolate over the cooled toffee and place in the fridge to set. Remove from the tin and carefully cut into squares.

Try to get some before the children devour it !!

Blessings to you and your homes,