Millionaires’ shortbread

Not ideal for eating while trying to type, this is the very sticky, very rich, classic slice, also known as chocolate toffee squares. I remember it as Wellington squares for some reason, but a quick Google seems to suggest that’s something else. Hm.

Probably the most calorific item we’re ever posted here, and that’s saying something.

The caramel gloop in the middle is butter, soft brown sugar and condensed milk – with the latter, according to the tin in front of me, being 45 per cent sugar.

Grease a tray sized approximately 22 by 28cm.

Pre-heat oven to 180C (160C fan).

Make shortbread by mixing 250g plain flour with 75g caster sugar, then rubbing in 175g butter. Squash this loose dough into a tin, and prick all over with a knife.

Bake for 20 mins, until starting to brown.

Leave to cool.

Make the caramel by slowly melting together 100g butter, 100g soft brown sugar and two 397g tins of condensed milk in a saucepan, stirring frequently. When the sugar’s all melted, raise the heat to a boil. Then reduce the heat and simmer for about 10 minutes, until it’s thickened a bit. Pour onto the cooled shortbread, and leave to cool.

Then melt 300g chocolate in a bowl over a pan of simmering water. When melted, pour over the caramel, tilting the tray to spread the chocolate evenly.

Leave to cool.

Eat.

Feel a little sick.