I used to think a 'Bus Driver's Holiday' was a good thing. Like, he wasn't actually driving the bus so he would be able to enjoy the sights from the bus rather than concentrating on the traffic and counting out people's change. I thought 'Oh, how nice for the bus driver that on his holiday he gets to sit in a different seat and look out the window and see all the things he usually can't look at.'
The bus driver's mother-in-law's almond honey slice
(from Epicure, The Age, May 3, 2005)
One of the perks of taking a bus up the Hume Highway is a certain bus driver on the Euroa line and the slices that her mother-in-law makes. This recipe, recently shared, has been making the rounds and it's a cracker.
The topping is more like a thick, nutty glaze than an icing - feel free to increase the quantity of topping by, say, 25 per cent if you want an extra-generous covering on the slice.
90g melted butter
1/2 cup (120g) firmly packed brown sugar
1 cup (145g) plain flour
1/2 cup (70g) packaged ground almonds
For the almond topping:
125g butter, chopped
1/4 cup (95g) honey
1 1/2 cups (200g) slivered almonds
· Preheat oven to 170C
· Combine base ingredients and mix well. If the base seems floury, add a little extra melted butter. Press into a greased, 18cm x 32cm lamington or slice tray (if you do not have a tray this size, use a smaller tray rather than a larger one. This is a fairly thin slice, and the mixture may not be enough to cover a larger tray).
· Bake for 12 minutes or until lightly browned. Remove from oven, but leave the oven on while the slice is cooling and make the almond topping:
Combine butter and honey in a small, heavy-based saucepan and stir over heat until butter is melted. Simmer, uncovered, about 3 minutes or until mixture is a light caramel colour.
· Stir in nuts.
· Spread base with hot topping and bake for about 15 minutes or until golden brown.
· Cool in the tray.