Shortbread Base
4 oz Butter
2 oz Caster sugar
6 oz Plain flour

Cream butter with sugar. Add flour and work to a smooth dough. Press
into a greased Swiss roll tin (approx 11″x7″). Bake at 350 degreesF
until pale golden brown- about 20minutes.

Filling 1 small (or 1/2 large) tin condensed milk 4 level tsp golden
syrup 4ounces butter 4ounces caster sugar

Melt together the condensed milk, butter, sugar and syrup. Boil for
about 5 minutes stirrring all the time, then beat for 2-3 minutes-
the filling should be of a pale fawn colour as the condensed milk
caramelises. Pour onto the shortbread base and leave to cool.

Topping 6 oz plain chocolate

Place the chocolate in a bowl over a pan of hot water and allow to
melt over a low heat. When melted, quickly pour it over the caramel
filling. Mark into portions before the chocolate sets firm.