¾ cup fruit mince (225g)
450g double unfilled rectangular sponge cake
1 litre vanilla ice-cream
Caramel syrup, to serve
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Place fruit mince in a microwave-safe bowl. Microwave on High (100%) for 40 seconds, or until hot. Remove. Stir to soften ingredients. Cool completely.
Cut each sponge cake in half horizontally. Line base of prepared pan with two sponge layers, trimming to fit.
Spoon ice-cream into a large bowl. Stand at room temperature for about 10 minutes to slightly soften. Stir in fruit mince.
Spread ice-cream mixture over sponge base. Cover with remaining sponge layers, trimming to fit. Cover. Freeze overnight, or until firm.
Lift slice from pan using lining paper. Remove paper. Cut into squares. Serve with caramel syrup.