Millionaire's Shortbread

Base:        9oz plain flour (3 white, 3 wholemeal)

                 6oz unsalted butter

                 5oz unrefined caster sugar

Caramel: 2oz unrefined sugar

                 2oz unsalted butter

                 1x405g tin sweetened condensed milk

                 natural vanilla essence

Top:         150g good quality chocolate/ carob  (I prefer continental dark chocolate in this recipe as                                 a contrast to the creaminess of the caramel)

• For the shortbread base, mix flour and sugar together and rub in the butter. Press down well in a rectangular baking tin, prick all over and bake for about 15 minutes in an oven preheated to about 180C.
• Leave to cool: do not be tempted to over-brown the top as the shortbread will crisp up as it cools.
• Meanwhile, make the caramel: melt the butter and sugar together in a thick-bottomed pan over a low to medium heat. Stir until the sugar has completely dissolved. Add the condensed milk and bring to the boil, stirring constantly to avoid scorching the caramel mixture. Continue until the caramel is a light brown colour and will form a soft ball when a little is dropped into cold water.
• Add the vanilla.
• Spread on top of the shortbread.
• Melt chocolate and spread on top of the caramel shortbread. Mark into 16 rectangles before it sets.

Tip: For an easy way to make the caramel, simply put the can of condensed milk, unopened, into a pan of boiling water and simmer for about an hour. When you open the tin you will have "caramel"! Just stir in some vanilla essence.

If my memory serves me correctly, I used to make vegan caramel by making the equivalent of a can of  condensed milk  using powdered soya milk, icing sugar and water. I then substituted soya milk for the cows' milk, and vegan margarine for the butter, and proceeded according to the recipe.