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