Caramel in any form is very sublime, but here it's combined with white chocolate to make a wonderful cake slice. My mother used to cook something similar when we were kids, and it always went down a treat.
For the Base
- 200 g butter shortbread biscuits
- 25 g butter, melted
For the Filling
- 150 g butter
- 150 g dark brown soft sugar
- 397 g Carnation Condensed Milk
For the Topping
- 250 g white chocolate, melted
- you will also need a 20cm (8") spring-form cake tin greased and base lined with baking parchment
- Process the biscuits until they are like crumbs, then stir in the melted butter to make the base. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
- Place the butter and sugar in a non-stick saucepan over low heat, and stir until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to a boil, stirring continuously, to make a golden caramel. As soon as it comes to a boil, remove it from the heat and leave it to cool slightly.
- Spoon the caramel over the crumb base in an even layer. Next, pour the melted white chocolate over the caramel, spreading it out to the edges.
- When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
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