125g plain flour
40g caster sugar
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.
140g ground almonds
140g butter, softened
140g golden caster sugar
140g self-raising flour
250g cherry pie filling
2 tbsp flaked almonds
2 tbsp milk
Use 20cm round loose bottomed tin.
1. Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin.
2. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined. Spread half the mix over the cake tin and smooth over the top.
3. Scatter half the cherry pie filling over, then mix the remaining cake mixture with milk and dollop on top and roughly spread – you might find this easier to do with your fingers.
4. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and serve with remaining cherry pie filling and vanilla custard.