Welcome to Bake Club, Sarah! Sarah bought this round for our cuppa catch up. It was very moreish. The brown sugar really adds that caramel taste. Sarah says this recipe is from an Australian friend of her mother's, Barbara Fisher. Thanks Barbara!

125g butter
1 cup brown sugar
1 egg, beaten
1 cup chopped dried fruit (I used raisins, but sultanas, dates also fine)
chopped walnuts (no amount given in orig recipe, I used about 1/2 cup)
1 cup SR flour (don't have, so used std, with tsp bp)

Melt butter in saucepan. Add sugar, mix well, and allow to cool. Stir in eggs, fruit & nuts then flour (add a little milk if mixture too stiff).
Bake in flat greased tin, mod oven for 15 to 20 minutes (I use baking paper and oven at 180c).
While warm, coat with:
3 tablespoons icing sugar mixed with either lemon juice or milk and a dash of vanilla essence (I do it with lemon juice, enough to make it syrup-like consistency)

I use a long low-sided tin, not a conventional cake tin. Think it's probably best to cool in the tin, then cut into squares (forgot this time, so a bit scunchy when I tried to transfer it to a cooling rack)