Base
1 packet of Malt or Digestive biscuits
2 Tbsp Chelsea Soft Brown Sugar
1 Tbsp dessicated coconut
100g softened butter

Filling
1 can condensed milk (400g)
1/4 cup Chelsea Golden Syrup
35g melted butter
2 tsp custard powder
Palmful slivered almonds

Preheat oven to 150°C. Crush biscuits until fine crumbs and put in large bowl. Add soft brown sugar, dessicated coconut and butter to the crushed biscuits and mix well to combine. Lay the dry ingredient mixture in a circular spring form cake tin and bake in preheated oven for 10-12mins (or untill golden brown). Once baked, leave in fridge to set.

Start on the filling by combining the condensed milk, golden syrup, and melted butter together in a bowl. Sift in custard powder and slowly fold together. Sprinkle almonds into mixture and combine.
Take the set base out of the fridge and pour condensed milk mixture onto the base.
Bake in oven for 30mins. Put in fridge to set. Once sticky and set, serve in small servings.