Put butter, sugar and golden syrup into a saucepan,
and heat gently until mixture begins to bubble, stirring
occasionally. Allow to boil for 1 minute. Stir in evaported
milk and cook for 3-4 minutes until sauce is hot and bubbling, then add
chopped nuts. In a small bowl, blend cornflour smoothyl with
2 tablespoons water. Add mixture to sauce in pan and heat
until thickened, stirring. Pour into a fondue pot and place
over a burner to keep warm. Serve with pieces of apple, pear and popcorn.