English Flapjacks with Caramel Topping

150 g Butter
75 g sugar
75 g Golden Syrup
250 g oats

1. Put the 150 g of margarine, 75 g of sugar & 75 g of golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
2. Meanwhile line the baking tin with greaseproof paper.
3. Mix all the oats (125 g of chopped rolled & 125 g of rolled) into the liquid.
4. Put the mixture into the baking tin & press flat.
5. Bake at 175 deg C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
6. Slice into 8 fingers (by cutting into half along the perpendicular bisector of two sides and into quarters perpendicular to the first cut) before it sets but leave in place in tin.
7. Leave to cool and set.

2 cups brown sugar
1 (14 oz) can sweetened condensed milk
1/2 cup margarine or butter
1 teaspoon vanilla
1/2 cup milk, more as needed

Stir sugar and condensed milk together; heat over low to medium heat, stirring constantly, till sugar dissolves; remove from heat. Add butter and vanilla and stir well. Add milk and stir well.