A school classmate gave me this recipe way back in 1987 or 1988. This has been my ‘party piece’ since then, though, since it is a lot of work to make, I don’t make it very often any more.
Base: 10 oz / 285 g Flour 8 oz / 225 g Butter 2.5 oz / 70 g Sugar
Caramel: 6 oz / 170 g Sugar 6 oz / 170 g Butter 1 tablespoon Golden Syrup 1 small tin Sweetened Condensed Milk (about 14 oz / 400 g)
Top: 12 oz / 340 g Chocolate
Method: For Base: Sieve flour into a bowl. Add butter and sugar. Rub together with fingertips until it all resembles bread crumbs. Press ingredients into a greased Swiss roll tin. Bake at 180°C/350°F for 24 minutes, until golden brown.
For Caramel: Melt butter. Mix in Sweetened Condensed Milk and heat for a few minutes. Add sugar and mix. Add Golden Syrup. Bring to the boil slowly, stirring all the time. This takes about 15 minutes. Note: Constant stirring is required to mix the (oily) butter into the other ingredients. I use a hand blender. Boil for 15 minutes, until toffee-like (golden brown). Pour onto the cooled biscuit base and allow to set.
For Top: Melt and spread over SET caramel. When the chocolate is set, cut into squares. Suggestion: Do not be afraid to use more chocolate for a thicker topping.