For the shortbread
50g unrefined golden caster sugar
150g butter, softened
175g plain flour
25g rice flour
For the caramel
175g butter
175g unrefined golden caster sugar
4tbsp syrup
397ml condensed milk
For the topping
300g dark choc flavour cake covering
Heat the oven to 160, gas mark 3. Line a tin with baking parchment, allowing it to overhang slightly to make it easier to remove the finished cake.
For the shortbread layer, place the sugar, butter, plain and rice flours in a food processor and mix until a soft dough is formed. Spoon this into the tin and press down lightly to form a smooth base. Chill for about 20 mins, then bake in the oven for 35 mins or until golden. Remove from the oven and set aside to cool.
Meanwhile, place the butter, sugar, syrup and condensed milk in a pan and stir over a low heat until the butter has melted. Simmer and stir gently for 5-8 mins until it turns thick and fudgy. Pour evenly over the cold shortbread and leave in the fridge to cool.
Chop the chocolate cake covering and place in a bowl over a pan of simmering water. Do not let the water touch the bottom of the bowl.
Stir the chocolate until melted, then spread over the caramel and return to the fridge to set. When set, remove from the tin and cut into squares.
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