Recipe is a bit of a pain in the ass, cook, cool, cook, cool, cook, cool. Nouveau uses ganache instead of set chocolate and adds a little rum, , salts the caramel, adds a little rum,
- Traybake/roasting tin, 20cm x 20-25 x 4 ish. (lined/greased)
- Shortbread
- 220g softened butter
- 30g icing sugar
- 80g caster sugar
- 30g cornflour
- 300g plain flour
- Butter into mixing bowl, electric beat until creamy
- All sugar in, beat low speed, scrape down, then high beat until very light and fluffy
- Preheat oven 160C
- Cournflour in, beat
- Flour in, mix fairly lightly until crumbly mixture/dough
- Press into prepared tin, prick with a fork
- Bake until pale golden, about 35 mins
- Remove and cool - needs to be cool before the caramel is finished
- Caramel
- 225g butter, diced
- 115g caster sugar
- 75g golden syrup
- 1 x 397g tin condensed milk
- 1 tsp good quality flaky salt
- In a medium heavy based non-stick pan, all ingredients
- Low heat, stir until all melted
- Bring to boil, then simmer, stirring constantly as it will catch
- Cook and stir until 'darker golden' rather than dark caramel - this can be 5-10 mins
- Pour the caramel over the shortbread, may not need all of it
- Allow to cool before making chocolate
- Chocolate
- 100g dark chocolate (70-80%)
- 100g milk chocolate (or can use all dark)
- 100g double cream
- (optional) 1 tbsp dark rum
- Add chocolate and rum to a bowl suitable for a bain-marie should it be needed
- Heat cream until boiling then pour into chocolate, then quick stir ganache
- Can reheat if it doesn't go smooth (adjust cream if necessary)
- Pour into the tin
- Cool at room temp to set. Cut (or leave whole), then fridge
