Ingredients:
1 cup of castor sugar (or normal white sugar will do)
1 tablespoon of water
1 tablespoon golden syrup
1 teaspoon bicarb soda (sifted so it has no lumps)
Grease a lamington tin with butter.
Place sugar, water and syrup in a large saucepan.
Cook, stirring over low heat until the sugar has mostly dissolved (sugar will not completely dissolve).
Raise heat – bring mixture to the boil.
Lower heat – simmer until mixture is a rich golden brown – about 10 mins. Don’t stir during cooking, but be careful it doesn’t burn. (At this stage, if you drop a little bit of the mixture into cold water it should be brittle – that’s also a way to tell if it’s ready).
Add bicarb soda – using a wooden spoon, stir quickly until combined.
Continue cooking until mix has risen to top of saucepan – about 1 min (this is why you need a large saucepan).
Take off heat. Pour into the tin. Do not flatten or stir the mixture. Mixture will drop slightly after being poured into the tin.
Leave at room temperature to set.
Break into pieces.
EAT!!!
--This recipe is from Rod's sister Jo. I tried 3 times to make this and it failed each time. Maybe I can get her to show me the next time we are together.
