- 150 g / 5.3 oz plain flour
- 100 g / 3.5 oz self-raising flour
- 180 g / 6.4 oz butter/margarine
- 75 g / 2.6 oz caster sugar
And for the caramel and chocolate topping:
- 100 g / 3.5 oz butter/margarine
- 50 g / 1.8 oz caster sugar (you can use brown sugar if you want a darker caramel)
- 400 g / 14 oz condensed milk
- 150 g / 5. 3 oz plain/dark/milk/white chocolate
- Line a 20 x 25 cm (8 x 10 inches) or smaller square/rectangular baking tin with greaseproof baking paper. The smaller the tin, the thicker your layers of pastry, caramel and chocolate will be! Pre-heat the oven to 180 degrees C (160 degrees C fan)/ 356 degrees F or Gas Mark 4.
- 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. You can put it in the fridge to speed up this process.
- Melt your chocolate and pour over the caramel layer. You can melt the chocolate in a heatproof bowl over a pan of simmering water or use the microwave. If you use the microwave, use 30 second bursts, stirring between each burst until the chocolate has melted. Go slowly or you can burn the chocolate.
- Allow the chocolate layer to set. This can take a couple of hours. Again, you can speed this up by putting the tin in the fridge. Personally, I cut the pieces while everything was still in the tin and the chocolate hadn’t set entirely. This means I don’t have to worry about the chocolate cracking later on.