Eve’s signature bake

For the topping:
200g milk chocolate

Method:
Preheat the oven to 180C, 350F, Gas 4. Line a 33 x 23 cm Swiss Roll tin with baking paper.

To make the shortbread, mix the flour and sugar in a bowl and rub in the butter until it looks like fine breadcrumbs. Press it very firmly into the tin, or it will crumble, and bake for 20 minutes until a golden light brown. Don’t let it get too brown. Cool in the tin.

Mix the condensed milk, butter, syrup and sugar in a saucepan and heat very gently until the sugar dissolves, stirring constantly. Still on a low heat, let it bubble gently. Stir and do not take your eyes off it or it will catch and burn! After five minutes it should be thicker and a golden caramel colour. Pour it over the cooled shortbread.

Once the caramel has cooled, top with the chocolate. Melt the chocolate slowly over a pan of hot water and then pour over the caramel. Leave to set and cut into small squares as it is very rich!