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Caramel Cake (Millionaire shortbread)



For the Biscuit/pastry base

100g unsalted butter, softened.

50g caster sugar.

87.50g All purpose flour.

For the Caramel.

100g unsalted butter.

1 tablespoon white sugar.

2 tablespoons of golden syrup.

200g condensed milk.

For the topping/Decoration.

100g Plain chocolate.

50g white chocolate.







Preheat the oven to 170c/325f/gas 3.

Prepare the pastry by hand or hand mixer, beat the butter until creamy consistency, add the sugar and mix completely.

slowly add in the flour mixing as you do until the butter is completely absorbed by the flour, with your hands continue to mix in the bowl for a few minutes to a crumble mix.

Take a non-stick loose bottomed cake/flan pan 8×8 inch or line a standard tin with baking parchment, take the base mixer and press into the bottom of the tin spreading evenly using a desert spoon to gently press and even out. place in the oven for 20 minutes till baked then remove and set aside to cool down.

before bake
after bake







To make the caramel place all the caramel ingredients into a non-stick medium size pan over a medium heat stirring the mixer until a boil.

Then being careful as this will be very hot, pour the caramel evenly over the baked base then cover and leave to set over night at room temperature.

caramel cooled.







Prepare a sauce pan with water bring to a simmer, put the plain chocolate into the heat proof bowl and place onto the pan. After a few minutes the chocolate will start to melt so start stirring it until it has melted completely then pour over the caramel evenly.

Use the same process with the white chocolate to melt then pour this unevenly over the dark chocolate and then by using a tooth pick draw swirl patterns in the chocolate to finish.










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