- 150 g plain flour
- 100 g self-raising flour
- 150 g butter/margarine
- 75 g caster sugar
And for the caramel and chocolate topping:
- 100 g butter/margarine
- 50 g caster sugar (you can use brown sugar if you want a darker caramel)
- 400 g condensed milk
- 150 g plain/dark/milk/white chocolate
- Line a 20 x 25 cm baking tin with baking paper. Pre-heat the oven to 180 degrees C.
- Mix together the flour, 150 g butter and 75 g sugar. I rubbed it together using my fingers until it formed a soft dough. Press this down into the bottom of the tray. Prick the surface with a fork and bake for 20 minutes. Take out and put to one side to cool.
- Put the 100 g butter, 50 g caster sugar and the condensed milk in a saucepan. Bring to the boil and then let cook at boiling point, stirring all the time. If you don’t stir it, it will burn!
- One way to test if your caramel is done is to drip a little into a glass of cold water. If the caramel forms a solid droplet then it’s done.
- Pour the caramel over your pastry base and leave to cool and set.
- Melt your chocolate and pour over the caramel layer. Allow to set. Personally, I cut the pieces while everything was still in the tin and the chocolate hadn’t set entirely. This meant I didn’t have to worry about the chocolate cracking later on.
© Claire Huston / Art and Soul