Heat the tins of milk covered with water. Boil, cover and simmer strongly for 2 hours. Cool fully then open tins. The condensed milk will have turned into caramel.
Line 8” round ring with greaseproof paper.
Cream butter and sugar. Sift the flour and then add to the butter and sugar and pull together.
Put two thirds of the dough into ring and push down evenly. Pour caramel into mould and sprinkle the rest of the dough on top. Bake for 30 minutes 180ºC/350ºF/Gas Mark 4. Take out and leave to cool.
Whip cream with sugar and vanilla seeds, pipe rosettes on top and decorate with grated chocolate.
Serve at room temperature, do not refrigerate.
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