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- Preparation: 15 minutes (plus chilling time)
- Cooking: 20 minutes
- Serves 4, costs under £2.50
Ingredients
- 114g granulated sugar
- 114g butter
- 114g golden syrup
- 2 tins condensed milk
- 250g plain flour
- 75g caster sugar
- 175g soft butter
Allergy disclaimer: Always check the label of each ingredient for allergen information.
Method
Sweet pastry base
- Rub the soft butter, flour and caster sugar together until it has breadcrumb consistency.
- Knead it together until you have a ball. Wrap in cling film and rest in fridge for half an hour.
- Once chilled, roll it out to fit in a shallow baking tin, pricking the base with a fork and bake in the middle of the oven at 180°C for 15 to 20 minutes until light golden brown.
Caramel
- Gently heat the granulated sugar, butter, golden syrup and condensed milk in a heavy bottom pot, stirring until melted and it comes to a gentle boil. Stir constantly until thick and colour changes from light to medium brown.
- Let the mixture cool slightly before pouring onto pastry base. Then pour the topping onto the base and once it’s cool, chill in the fridge until it sets.
Top tip: If you want to add melted chocolate as a final topping spread it on after the caramel and chill in the fridge till it sets.