• 125 g butter
• 200 g chocolate
• ¾ c caster sugar
• 3 lightly beaten eggs
• 1 cup flour
• 380 g tin caramel condensed milk
• 50 g white chocolate (chopped)

Preheat the oven to 180C or160 C (fan bake) an line a slice tin with baking paper.

Warm the butter and dark chocolate until just melted and then stir in the sugar followed by the eggs and flour.

Pour the mixture into the pan and marble spoonfuls of the caramel condensed milk through the mixture and then sprinkle with the white chocolate. Bake for 25 minutes or until the mixture is just set.

Dressing:

• 2 T soya sauce
• 3 T lemon or lime juice
• 1 T caster sugar
• 1 finely chopped chilli
• 1 T freshly chopped coriander and mint

Salad:

• 500 g cooked chicken
• ½ medium size cabbage
• 3 spring onions
• ½ small cucumber
• 1 carrot
• ½ roasted peanuts

Place all the ingredients for the dressing in a small container and shake to dissolve the sugar.

Slice the chicken and chop the vegetables, peanuts and herbs finely and combine in a large bowl. When ready to eat combine with the dressing and serve.