• 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.

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