12 oz Butter
7 oz Sugar
1lb 4 oz Flour
2 tsp Baking Powder
1¼ tsp Vanilla Essence
27 grams Cocoa
Cream butter & sugar in cake mixer bowl. Mix in gently, flour, baking powder, vanilla essence & cocoa, just mix gently until mixture resembles fine crumbs. Remove 1½ cups of mixture and set aside. Add ½ cup milk to remaining mixture and beat with cake mixer until it forms a dough. Press mixture into a greased sponge roll tin and pour over the following mixture:
375 grams Sweetened Condensed Milk
55 grams Butter
4 Tbsp Golden Syrup
heat together in a pot until all mixed together then pour over base mixture. Use the crumbly mixture that was set aside, and sprinkle over the top of caramel mixture. Grate 150 grams cooking chocolate and sprinkle over the top of the crumb mixture. Bake at 180°C for 20 min.
This is best left to cool, then refrigerated until cold. Cut into small slices and keep in fridge, it is also best eaten cold, otherwise can be quite crumbly. This is well worth the effort of making as it is truly scrumptious!!!!!
© 1997 mckinleyclan@xtra.co.nz
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