The ultimate treat after a lung-bursting climb to the top of that hill and, along with ginger beer (although maybe not at the same time) and ham sandwiches, it’s also a classic Famous Five food: great for re-living those bright, fresh, adventure-packed spring holidays.
For the shortbread base -
225g/8oz plain flour
75g/2.5oz caster sugar
Put the flour and sugar into a bowl and rub in the butter, clumping the dough together to make a ball. Press this sandy shortbread mixture into the tin and smooth it down. Prick with a fork and cook for five minutes at 170 C/gas mark 3/about 325 F, then lower the oven to 150 C/gas mark 2/about 320 F, and cook for a further 30-40 minutes until pale golden and no longer doughy. Let it cool in the tin.
For the caramel -
150g/5 oz butter
150g/5 oz dark brown soft sugar
397g tin condensed milk
Put the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. Add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil. Spread the caramel evenly over the shortbread base, cool and chill for about 30 minutes.
For the chocolate topping -
225g/8oz plain chocolate
Break into pieces and melt in a bowl over another bowl of barely boiling water – don’t let the chocolate come into contact with the boiling water.
Spread evenly over the set caramel. Once the chocolate has cooled and set, cut into squares.
So, with these three easy steps you can make about 24 squares of this sumptuous sweet. Just make sure you use dark chocolate (preferably around 70% cocoa solids) for the topping as this provides the ideal contrast with the caramel and it also produces a better texture.
Don’t leave home this holiday without a few squares for you and your friends!