Wellington Square

Ingredients

• For the Shortbread Layer
• Plain Flour (165g)
• Caster Sugar (50g)
• Butter (100g)
• For the Caramel Layer
• Butter (150g)
• Condensed Milk (397g - one tin)
• Soft Light Brown Sugar (150g)
• Vanilla Extract (1/2 teaspoon)
• For the Chocolate Layer
• Dark Chocolate (200g)

Method

• For the Shortbread Layer

1. Preheat oven to 160°C (gas mark 3).
2. Grease and line a 9"x9" baking tin.
3. Mix the flour and sugar in a bowl, and then rub in butter.
4. Once the mixture has formed a breadcrumb consistency, press down in to the baking tin.
5. Cook in the middle of the oven for 20-25 minutes or until lightly golden.
6. Leave to cool (partly, if you're impatient) before proceeding to the caramel layer.

• For the Caramel Layer
1. Gently heat the sugar and butter in a non-stick frying pan, stirring until melted together.
2. Add the condensed milk and bring to a rapid boil, stir continuously and do not take off the heat. Add the vanilla extract after 4 minutes, then continue for 1 additional minute.
3. Take off the heat and pour the mixture over the shortbread layer. On a flat surface, shake the tin a little to get the caramel to evenly distribute.
4. Chill in the fridge until set.
• For the Chocolate Layer
1. Break the chocolate up in to small chunks and melt in a bowl over hot water until smooth.
2. Allow the chocolate to cool very slightly for a minute, and then pour on top of the caramel.
3. Chill in the fridge until fully set before cutting in to pieces.

Notes

• - The shortbread layer can be made by crushing 250g of shop bought shortbread biscuits and combining with 55g of melted butter.
• - If you'd prefer a softer caramel layer, reduce the boil time of caramel mixture to 1-2 minutes.
• - For a swirl effect chocolate layer, additionally melt 50g of white chocolate and swirl on top of the dark chocolate.
• - Wellington Square can be kept at room temperature or refrigerated. I like to keep mine in the fridge to keep the caramel firm!