Sorry this has taken me ages to get this up. This is the slice from our high tea. I think I grilled the top at little too long - it was more brown looking than the beautiful golden colour it should have been. Guess that's what you get when you are easily distracted, yapping away to Courtenay, instead of watching what you are doing.
Serves: 12 Ready in: 1 hour 40 minutes, plus cooling time
1 ½ cups flour
½ cup cocoa
¾ cup brown sugar
175g melted butter
2 x 395g cans sweetened condensed milk
¼ cup golden syrup
125g melted butter
¾ cup caster sugar
1. Line a 24cm square tin with baking paper. Preheat oven to 160°C.
2. Sift the flour and cocoa into a bowl. Stir in brown sugar and butter until thoroughly combined. Press firmly into the tin and then bake for 30 minutes or until cooked.
3. Combine the sweetened condensed milk and golden syrup in a bowl, then stir in the melted butter.
4. Pour the mixture on top of the hot base and return to the oven for 25-30 minutes or until the caramel has set.
5. Cool in the baking tin on a wire rack, then put into the refrigerator until it has completely cooled.
6. Sprinkle evenly with caster sugar and place under the grill until the sugar dissolves and started to caramelise.
7. Refrigerate until set, then cut into pieces.