Sweet caramel delight ideal for lil munchkins


  • Topping -

  • 1 can condensed milk

  • 2 TBS golden syrup

  • 2 TBS butter

  • Biscuit base -

  • 4 oz (113g) butter

  • 4 oz (113g) castor sugar

  • 6 oz (170g) plain flour

  • 1 tsp baking powder

  • 1 TBS cocoa


  • 1.


  • 2.

    Stir all ingredients together in a small saucepan over heat until the butter has melted and the toping thickens. Cool.

  • 3.

    Biscuit base

  • 4.

    Cream the butter and sugar, add sifted dry ingredients and mix well. Press into a greased rectangular cake tin 7 x 11 inches. Spread with the prepared topping (which is now cooled). Bake in a moderate oven (180 degrees). The topping will bubble and turn into caramel when ready. Let it cool and cut into fingers.


Halve the ingredients of the topping if you you don't want the topping thick.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings