caramel squares

makes 15 squares

185 g (6½ oz/1½ cups) plain (all-purpose) flour

1½ tablespoons caster (superfine) sugar

100 g (3½ oz) butter, chopped

1 egg

caramel

400 g (14 oz) tin sweetened condensed milk

20 g (¾ oz) butter

1 tablespoon golden syrup, dark corn syrup or treacle

chocolate topping

120 g (4¼ oz) dark chocolate, chopped

40 g (1½ oz) butter

Brush a 17 x 26 cm (6½ x 10½ inch) shallow rectangular tin with melted butter and line the base with baking paper.

Combine the flour and sugar in a bowl, add the butter then, using your fingertips, rub the butter in until the mixture resembles breadcrumbs. Stir in the egg and enough water to form a coarse dough, then press the dough together on a lightly floured surface. Wrap the dough in plastic wrap and refrigerate for 30 minutes, or until firm.

Preheat the oven to 210°C (415°F/Gas 6–7). Roll out the pastry between two pieces of baking paper to fit the base of the tin. Cover the pastry in the tin with baking paper, fill with baking beads, dried beans or rice then bake for 10 minutes. Remove the beads and paper then bake for another 10 minutes or until golden. Remove from the oven.

Reduce the oven to 180°C (350°F/Gas 4).

To make the caramel, combine all the ingredients in a small saucepan then stir constantly over medium-low heat until the butter melts and the mixture boils and thickens. Spread the caramel in a thin even layer over the pastry and bake for 10 minutes, or until firm. Allow to cool.

To make the topping, combine the chocolate and butter in a bowl set over a saucepan of simmering water. Stir the mixture until melted and well combined, allow to cool slightly then pour over the caramel. Leave to set, then cut into squares.

The squares will keep, stored in an airtight container in a cool, dark place, for 2 days.