Eat * Bake

Caramel Cakes

I can't remember a birthday when I was a child without caramel cakes. These delicious crumbly layer of rich shortbread, caramel and chocolate was always a hit at my birthday party, that it sometimes trumped the birthday cake (which was a masterpiece itself). But what child does not like the combination of golden, chocolaty goodness? Anyway, this gloriously sinful recipe is a definite must try! Cut them into easy-to-handle portions and serve with coffee or tea. Warning in advance though, like the picture below, it can be messy!

Ingredients:
(Shortbread)
150g butter
100g caster sugar
275g flour

(Caramel)
100g butter
2tbs golden syrup
1 large can sweetened condensed milk

(Chocolate topping)
250g plain chocolate, broken into pieces


1. To prepare shortbread, cream the butter and sugar together in a mixing bowl. Work in the flour with an electric or rotary beater. Press into a greased 12x9inch baking tin and bake in a moderate oven (180C) for 15 - 20 minutes or until shortbread is golden in colour. Remove from the oven and leave to cool.

2. To prepare the filling, put all the ingredients in a saucepan and heat gently, stirring occasionally. Increase the heat and boil the mixture for 5 minutes, stirring continuously. Remove from the heat, leave to cool for 1 minute then pour onto the cooled shortbread base. Leave to set.

3. Melt the chocolate in a small heatproof bowl over a pan of hot water. Spread over the set filling. Mark into serving portions, fingers or squares, and leave until quite cold and set before removing from tin.