Free Cooking Recipes

MAKES 16

BASE:
6 oz (175 g) all-purpose (plain), flour
pinch of salt
2 oz (60 g) light soft brown sugar or superfine (caster) sugar
4 oz (125 g) butter
11/2 oz (40 g) toasted hazelnuts, chopped
grated peel (rind) of 1 orange

FILLING:
4 oz (125 g) margarine
4 oz (125 g) light soft brown sugar
2 tablespoons light treacle (golden syrup)
1 small or 1/2 large can condensed milk
few drops almond extract (essence)
TOPPING:
3 oz (90 g) semi sweet (plain) chocolate
1/2 oz (15 g) butter
2 oz (60 g) white chocolate

Directions:

1. To make the base, grease a 7 inch (18 cm) square shallow cake pan. Sift the flour and salt. Add the sugar and rub in the butter then mix in the chopped nuts and grated peel. Work into a pliable dough and press evenly into the prepared pan. Cook in a moderate oven (350°F, 180°C, Gas Mark 4) for about 3 minutes or until pale golden brown and just firm. Cool in the pan.
2. To make the filling, put the margarine, sugar, treacle and condensed milk into a saucepan and gently bring to a boil. Boil gently for 7-8 minutes, stirring occasionally and taking care it does not “catch”. Add almond extract and beat until beginning to thicken. Pour over the base, cool and then chill thoroughly until set.
3. To make the topping, melt the chocolate with the butter over a pan of simmering water; stir until evenly blended. Melt the white chocolate separately.
4. Spread the semi-sweet chocolate over the caramel, making sure it fills the corners.
5. Let it set slightly then drizzle the white chocolate over it. Leave until completely set, then cut into fingers or squares.