Indulge yourself with this delicious dessert of caramel shortbread and chocolate extravaganza.
Ingredients
- 2x 379 g13¼ oz tins of condensed milk
- 250 g8¾ oz unsalted butter
- 150 g5¼ oz caster sugar
- 150 g5¼ oz cornflour
- 300 g10½ oz flour
- 140 ml¼ pt double cream
- 1 tsp sugar
- 1 vanilla pod
- 110 g4 oz chocolate, to grate
Method: How to make Caramel shortbread and chocolate extravaganza
1
Heat the tins of condensed milk covered with water in a pan.
2
Boil, cover and simmer strongly for 2 hours.
3
Cool fully then open the tins.
4
Line an 8"/ 20cm round ring with greaseproof paper.
5
Cream the butter and sugar together.
6
Sift the flour then add it to the butter and sugar and pull together.
7
Put 2/3 of the dough into the ring and push down evenly.
8
Pour the caramel into the mould and sprinkle the rest of the dough on top.
9
Bake for 30 minutes at 180C/ 350F/ gas mark 4. Take it out and leave to cool.
10
Whip the cream with the sugar and vanilla seeds, pipe rosettes on top and decorate with grated chocolate.
11
Serve at room temperature, do not refrigerate.
