DOUGH: In a heavy saucepan, melt 10 Tablespoons sugar to make caramel. Add 20 10 Tablespoons water (be careful, as the caramel will splutter and steam) and margarine.

Remove from heat, add cinnamon, baking soda and flour and stir to get dough.

Divide the dough into three parts, roll each part between two baking paper sheets (or cling film foil) and bake for about 10 minutes in preheated 175 C (350 F) oven.

FILLING: In a small bowl, combine flour, sugar and 2-3 Tbsp milk. Put remaining milk in a saucepan and boil. Add flour/sugar mixture and, stirring all the time, cook until mixture thickens and it doesn't taste like raw flour any more, about 5 minutes.

Cool to room temperature, mix with margarine and lemon juice. Pour half of the filling over one sheet of baked dough, cover with another sheet and pour another half of filling over it. Top with remaining dough and glaze with chocolate.

GLAZE: Melt chocolate and margarine in a double boiler.