[Selkie]

175g / 6oz plain flour
125g /4+1/2oz butter
4 tablesp soft brown sugar

topping -
55g / 2oz butter
400g / 14oz tin condensed milk (I've put it in bold coz I always mix it up with evaporated :roll: )

150g / 5+1/2oz milk chocolate (I use 'real' chocolate rather than cooking stuff)

sift flour and rub in butter til fine breadcrumbs. mix in sugar.
press into prepared 23cm / 9" tin (I use one of those teflon liners - but the recipe says grease the tin with butter)
prick the surface with a fork
bake for 20 mins at 190C / 373 F / Gas mark 5 -- til golden
leave shortbread to cool in tin.

make caramel - put butter, sugar and milk in a non-stick pan
cook over gentle heat, stirring constantly til it boils
reduce heat and cook for about 5 mins -- til it is thick and comes away from the sides of the pan.

pour over shortbread and cool

when caramel is set, melt chocolate and pour over the top

leave to set and then serve.

[Esme]

Ages since I made this, ta for reminding me about it, Rose.

[Selkie]

My husband has eaten half of it already :x

[Esme]

Doesn't take my Peter long to get through stuff like that, either. He'll have to wait til I'm a bit more healthy before I make some though.

[Selkie]

I think next time I make it I'm going to make two lots so Peter can eat his one as quickly as he wants and I can take my time with mine

[Esme]

Good idea - I love your little snow globe, by the way.

[Selkie]

He'll probably chomp his way through his and then start on mine though

I think I'll miss the snowglobe once the 'holidays' are over...