1 cup self raising flour 1 cup desiccated coconut ½ cup castor sugar 125g butter melted
1 tin condensed milk (400g) 20g butter 2 tablespoons golden syrup
125g milk chocolate 100ml cream
Sift the flour into a bowl, add the coconut and castor sugar and mix to combine. Add the melted butter and mix thoroughly.
Take a baking tray (approx 20x30cm), lightly butter it and line with grease proof paper. press the mixture evenly onto the tray to form an even firm base.
Bake in a 180 Celsius oven for 10-15 minutes (when you see the base begin to brown it’s ready). Remove from the oven to cool.
Add the condensed milk, 20g butter and golden syrup to a pot over a low heat and gradually bring to the boil. (stir constantly) Allow the mixture to boil gently for about 5 minutes or until a rich dark caramel colour.
Pour the mixture over the base, spread evenly and then back in the oven for another 10 minutes. Remove and allow to cool.
In a pot on a medium heat, add the cream and when you see bubbles appearing around the edges, remove from the heat, add the chopped chocolate and stir until completely melted and smooth. Pour over the caramel, spread evenly and place in the fridge to cool.