Take 6 oz self raising flour, 2 oz caster sugar and 4 oz butter, and whizz them up in a Magimix or similar. Press into the bottom of a swiss roll tin and bake as 180c/gas mark 5 for 15-20 minutes.In a big heavy pan, put 4 oz butter, 4 oz caster sugar, 2 tablespoons of golden syrup and a tin of condensed milk. Gently heat until all melted/dissolved and mixed, then boil for 5 minutes, stirring all the time. Pour and spread over the biscuit base. Leave to cool for a bit.
Melt two big bars of milk chocolate and spread over the top of the caramel. Leave to cool at room temperature. When cool, cut into portions, but leave in the tin. Then put it in the fridge. When cold, remove from tin.
Distribute freely to engineers etc.
*I live in hope.
3 comments:
Hi Sarah, Had a quiet day in the office the other day and read your blog from start to finish (well, I may have skimmed over some of the more technical aspects of the engine). Just wanted to say how much I enjoyed it. It's good to knwo there are other canal fanatics on the south coast! Looking forward to the start of your travels. Adam
How brilliant! Thank you for saying. Which bit of the south coast are you on?
Chichester. Where we do have a canal, but of course it's not connected to anything!
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