Millionaire's shortbread

My mother used to make these for our sea-side trips and call them chocolate caramel shortbread - which just about sums them up.

Pre-heat your oven to 160°C/gas2 then line a baking tray (around 8" x 8") with baking parchment.

Ingredients:

For the base

9 oz plain flour (sifted)
4 oz soft butter
4 oz icing sugar (sifted)
1 egg
a pinch of salt

For the topping

8oz butter
7oz caster sugar
4 tbsp golden syrup
1 tin (14oz) condensed milk
a pinch of salt

8oz dark chocolate broken into pieces
3 tblspns of double cream

Method:

1. Place the tin of condensed milk, unopened, into a saucepan and add enough water to cover. Boil for four hours, topping up with water as necessary.

(If you are in a rush you could simply add the condensed milk to the next step and cook for 8 minutes to a thick fudge but i guarantee you will end up with burnt bits in the caramel.)

2. For the base: Place the butter and sugar in a food mixer and cream together. Add the flour, salt and egg and gently mix until just forming a dough. Wrap the dough in cling film, flatten and chill for 1 hour.

3. Unwrap the dough and press into the base of your tray then prick all over with a fork and bake for 30 minutes or until firm and golden. Set aside to cool.

4. For the topping: Place the butter, sugar and syrup in a saucepan and stir oven a low heat until the butter has melted, then increase the heat and stir until the mixture simmers and the sugar has dissolved. Beat in the condensed milk, pour over the shortbread and leave to cool.

5. Melt the chocolate in a bowl over a pan of simmering water (or in the microwave on defrost), stir in the cream, then pour over the toffee. Place in the fridge and allow to set.

You can use individual ring moulds instead of one large tray for a neater finish, though it is a bit faffy. I like mine with a scoop of vanilla ice cream on top!