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125g plain flour
40g caster sugar
90g butter
397g condensed milk (one tin)
150g 70% dark chocolate


1. Pre-heat the oven to 180’C/Gas mark 4. Lightly grease a 23cm diameter tart tin.

2. Mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.

3. Place the condensed milk in a large glass mixing bowl, microwave for two minutes then whisk. Repeat process again and then afterwards every minute until it has reached a gloopy consistency. Pour into tin and leave to set. Attention: This process causes the milk to get very hot!

4. Break up chocolate into a glass bowl and microwave for a minute then stir, repeat process until all chocolate lumps have melted. Pour onto caramel and leave to set in the refridgerator.