Caramel flip
Source of Recipe
Invented it myself
Recipe Introduction
These are lovely. They are great for something I made up myself. All though it takes at least 5 hours to make they are worth it.
List of Ingredients
- 100g soft margarine
- 50g light muscavado sugar
- 125g plain (all purpose) flour
- 40g rolled oats
- 50g butter
- 50g light muscavado sugar
- 2 tins carnations condensded milk (794g)
- 200g dark chocolate
- 100g hazlenuts, chopped finely
Instructions
- Beat together 100g of the margarine and 50g of the light muscavado sugar until light and fluffy. Also beat in 125g of the plain (all purpose) flour, and oats, using finger tips to to bring mixture together.
- Press mixture into the base of a shallow 20cm/8 inch square cake tin (pan).
- Bake in preheated oven 180 degrees/Gas mark 4, for 25 minutes or until just golden brown and firm. Cool in tin (pan).
- Place 25g of butter, 25g of light muscavado and 1 tin (397g) of carnations condensed milk in a small saucepan; over low heat, stirring until sugar dissolves and ingredients combine. Bring slowly to boil over very low heat for about 3-4 minutes stirring continuously until thickened.
- Pour the caramel filling over the biscuit mixture in the tin and leave to set.
- Once set flip the bun over and repeat the instructions from number 2-5 and leave to set again.
- Place 100g of the drk chocolate and 50g of the hazlenuts chopped finely into a heatproof bowl over simmering water until chocolate melts, stir frequently.
- Pour onto one side of the caramel and biscuit mixture and leave to set.
- Repeat this stage again once the one on the first side has set. Flip it again and pour the other half of the chocolate and nut mixture on to the other half of the caramel and biscuit mixture, leave to set.
- Once set cut into small squares.
- Enjoy
Final Comments
Be patient.
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