125g margaring
1/2 cup castor sugar
1 egg
1 cup wholemeal self raising flour
2 tablespoons custard powder
Topping
4 Sanitarium Weet-Bix crushed
1 cup coconut
1/3 cup sugar
1 egg, lightly beaten
2 tablespoons margarine, melted
Caramel
1/2 x 395g xan sweetened condensed milk
1 tablespoon golden syrup
1 tablespoon margarine
1/2 cup chopped walnuts
1. Cream margarine and sugar with electric mixer until light and creamy.
2. Add egg and beat well.
3. Stir through sifted flour and custard powder.
4. Spread mixture into a lightly greased and lined 28cm x 18cm lamnington tin.
5. Make caramel mixture by combining condensed milt, golden syrup and magaring over gentle heat until caramelized, approx. 5 minutes. Stir through walnuts.
6. Spread over base.
7. Combine dry topping ingredients. Add egg and margarine. Stir well.
8. Spread over caramel mixture.
9. Bake in moderate over, 180°C, for 30 minutes. Cut into squares when cold.
Per serve: 340 kilojoules (80 calories); Protein 1g; Fat 5g; Carbohydrates 8g; Total Sugars 6g; Sodium 30mg; Potassium 40mg; Calcium 15mg; Iron >1g;
Fibre >1g;
