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1. Preheat oven to 150°C. Grease and line a baking tray 30 cm x 30 cm x 5cm deep
2. Sift the dry ingredients
3. Melt the butter and golden syrup, stirring to combine. Leave to cool 5 minutes
4. Add the egg and milk to the golden syrup and stir to mix
5. Fold in the flour to combine to a batter
6. Pour into the lined tin
7. Bake the cake for 40 – 45 minutes or until a skewer comes out clean
8. Leave to cool in the tin for 5 minutes, remove paper and cool on a wire rack
9. Cut into squares to serve with the caramel ice cream and caramel sauce (a good accompaniment would be spiced apples to cut the sweetness)