Base:
4oz butter
1 tsp baking powder
3/4 cup sugar
1 Tbsp cocoa
1 egg
1.5 cups flour
Cream butter and Sugar, add egg and mix in sifted dry ingredients. Halve mixture and roll or press out into a lined lamington tin. Spread with the caramel topping and cover with the second half of the base. Bake for 30 mins in a moerate oven for 30 minutes and cool in tin. Spread with chocolate icing or melted chocolate, while still warm.
Caramel:
1 Tbsp golden syrup
1 egg yolk
1 Tbsp butter
1/2 cup sugar
1/2 tin condensed milk
combine caramel ingredients for filling in a saucepan and stir over heat until just boiling.
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