Ingredients 200g butter
Melted butter to grease
200g white chocolate
3/4 cup hot water
1 cup firmly packed dark brown sugar
2 eggs at room temperature
2 tsp vanilla essence
1 tbs golden syrup
1 cup plain flour
1 cup self raising flour
Icing sugar to dust
Preheat oven to 160 degrees.
Brush tin with melted butter (a 22cm pan is ideal, however I used a heart tin and made some cupcakes as well).
Cube butter and place in a heavy based saucepan with the chocolate, sugar, water, golden syrup and vanilla essence.
Stir over medium to low heat for 5 minutes or until mixture is smooth and the chocolate has melted.
Set aside to cool for 20 minutes.
Add eggs one at time, beating well.
Sift combined flours over mixture.
Stir until well combined.
Pour mixture into pan and place in oven for 50 - 60 minutes or until a skewer inserted into the centre comes out almost clean with only a few moist crumbs.
Leave in tin for 20 minutes before turning out onto a wire rack to cool.