Conventional Method

• Preheat oven to 160 degrees celsius fan-forced (180 degrees celsius conventional). Grease a large 6 cup capacity (1.6 litre) baking dish and set aside. 
• Place the sweetened condensed milk, golden syrup and 30g butter into a microwave safe bowl.

  Heat on 50% power for 3-4 minutes, stirring each minute, until melted and slightly thickened.

  Alternatively, you can do this step using a small saucepan over medium heat.

  If using a Thermomix: place the sweetened condensed milk, golden syrup and butter into the bowl and cook for 4 minutes, 50 degrees, Speed 2.
• Pour into the base of the dish.
• In a large mixing bowl, beat the brown sugar, softened butter and vanilla extract until pale and creamy.

  If using a Thermomix: mix for 15 seconds, Speed 4. Scrape down the sides of the bowl and repeat until pale and creamy.
• Add the eggs one at a time while continuing to beat.

  If using a Thermomix: reduce to Speed 3 and add the eggs one at a time through the MC hole.
• Alternate beating through the self raising flour and the milk.

  If using a Thermomix: alternate adding the self raising flour and milk through the MC hole with the blades spinning on Speed 2. Increase to Speed 4 for 10 seconds. Scrape down the sides and repeat for a further 5 seconds.
• Spoon the cake layer mixture gently over the top of the caramel mixture.

  Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish). 
• Bake in the oven for 50 minutes or until the cake layer is golden and firm to the touch (the caramel sauce in the bottom of the dish will be soft and wobbly).

  TIP: check that the cake layer is cooked by inserting a skewer gently into the centre. The cake batter should have a few crumbs, while the caramel sauce on the bottom will be thick and runny.
• Dust with icing sugar and serve while warm with cream or ice-cream.