Ingredients
- 1 cup self-raising flour
- ¼ cup cocoa
- ½ cup caster sugar
- 125 g butter, melted
Caramel
- 1 teaspoon butter
- 1 tablespoon golden syrup
- ½ cup condensed milk
Toffee
- ½ cup caster sugar
- 75 g walnuts, chopped
Method
1. Preheat oven to 180°C. Brush a deep 19 cm square cake tin with melted butter or oil, line base and sides with paper; grease paper.
2. Sift the flour and cocoa into bowl. Stir in the sugar. Make a well in the centre, stir in the butter until all the ingredients are well combined.
3. Press mixture into prepared tin; smooth surface. Bake 25 minutes or until skewer comes out clean when inserted in centre of slice.
4. Stand slice in tin 10 minutes before turning onto wire rack to cool.
5. To make Caramel: Combine butter, syrup and condensed milk in a small pan. Stir over low heat until smooth; remove from heat. Cool slightly. Spread evenly over slice using a palette knife.
6. To make Toffee: Dissolve sugar in a small pan over low heat until golden in colour; remove from heat. Stir in nuts. Pour mixture onto foil-covered tray. Allow to set. Peel off foil, place in plastic bag and crush with a rolling pin. Sprinkle over slice. Serve cut in slices.
