top of page
  • Helen Dissell



200g of butter, chopped 200g of couveture  white choc callets 1 cup of soft  brown sugar, firmly packed 180ml of  boiling  water 2 tbsp of golden syrup 2 tsp of caramel essence 2 x large eggs 1 cup of plain flour 1 cup of SR flour 1 tin condensed milk


Heat butter, chocolate, sugar, water, golden syrup and caramel  in a saucepan over medium heat until chocolate and butter are melted. Add the condensed milk  and blend  thoroughly.Cool at room temp and then add the eggs and beat well. Sift flours over the chocolate mixture and stir until combined. 

Bake at 160C until an intense smell appears in the cooking area and  a skewer comes out clean.

Recent Posts

See All

Ingredients 6 cups fruit cake mix  or2 cups currents, 2 cups raisins, 2 cups sultanas 2 cups dates 2 cups dark brown sugar 400g butter 5 eggs ¾ cup brandy 125g mixed peal 4 cups flour 2tsp bicarb of s

Tip: This cake improves taste after 24 hours and freezes well. Ingredients 1 ¾ cups plain flour 1 ½ cups sugar 3 tsp baking powder Mix all of the above together ½ cup cocoa ¾ cup hot water 3 egg yolks

Ingredients 280g self-raising flour 1.25ml baking soda 1.25 ml salt 7.5ml moirs vanilla essence 2 extra-large eggs 280g white sugar 125ml light sour cream ½ cup butter Mehtod Beat the eggs and sugar t

bottom of page