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Caramel shortbread and chocolate extravaganza


  • 2 x 379g tins condensed milk

  • 250g unsalted butter

  • 150g caster sugar

  • 150g corn flour

  • 300g flour

  • 140ml (¼ pt) double cream

  • 1 tsp sugar

  • 1 vanilla pod

  • 110g (4 oz) chocolate, to grate


  • 1.

    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.

  • 2.

    Line 8” round ring with greaseproof paper.

  • 3.

    Cream butter and sugar. Sift the flour and then add to the butter and sugar and pull together.

  • 4.

    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.

  • 5.

    Whip cream with sugar and vanilla seeds, pipe rosettes on top and decorate with grated chocolate.

  • 6.

    Serve at room temperature, do not refrigerate.

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