Choc & nut caramel slice

Ingredients

·         175g plain flour

·         25g cornflour

·         50g golden caster sugar

·         85g blanched almond, toasted then finely chopped

·         140g unsalted butter, cold and cut into cubes

·         seeds from 1 vanilla pod

For the caramel

·         225g golden caster sugar

·         142ml single cream

·         50g butter, cubed

For the top

·         200g bar dark chocolate (70% cocoa solids)

·         85g butter

Method

1.    Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.

2.    For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny – take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.

3.    For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.