For the base:
1 dessert spoon cocoa
1 teaspoon baking powder
For the caramel layer:
1/2 a tin of sweetened condensed milk
2 tablespoons golden syrup
Heat the oven to 160C (325F). Line a 27cm x 21cm baking dish.
To make the base cream the first measure of butter and sugar. Add the egg, then mix in the flour, cocoa and baking powder. Bake for 25 minutes.
While the base is in the oven slowly melt together the condensed milk, golden syrup and the second measure of butter, stirring occasionally.
Spread the caramel over the still hot base and return to the oven for 2 minutes.
When cold ice with chocolate icing.
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