Caramel Crumble

[ChelseaHarvey]

My nan use to make this alot it was lovely and i never had anyone elses that tastes soooooo good

I use to love goung to my nans, it was so yuimmy although you couldnt have more than about 3 slices as you would feel sick

I often buy a peice at bakerys or anywhere that i see sells it but its never as good even siometimes gross

Id love to try and make it but have no idea where to start im not much of a cook especially a cakey cook

It had a hard bottom like shortcake i guess with caramel in the middle and then a chocolate top

Anyone no how to make this

[noo noo]

Do you mean millionnaires shortbread?

[August Girl]

I know it as Millionaires shortbread. I've made it before but it is quite tricky to make the caramel without burning it to the saucepan! The recipe I use is from HB, you can make it with or without the banana.


Makes 18 squares
Best eaten within 2 days, omit the bananas to store for longer

175g butter at room temperature
75g Caster sugar
250g plain flour plus extra for dusting

Topping:
110g butter
110g light muscovado sugar
1 x 379g tin condensed milk
1 large firm but ripe banana
200g luxury plain chocolate (can use milk if preferred)

Lightly buttered 30x20cm swiss roll tin

Preheat the oven to 180 degs C
Slice the butter into a food processor bowl and add the sugar. Whizz until soft and light, scraping down the bowl from time to time, until it is well-creamed.
Add the flour and pulse until the dough clings together in coarse crumbs.

Turn the mixture out ito the prepared tin and spread out with the spatula. Press all over with floured knuckles to form an even base. Prick with a fork and bake for 15 mins or until light golden and firm to the touch. Leave it to cool in the tin.

Put the butter, sugar and condensed milk into a pan. Stir over a low heat until the butter has melted and the sugar has dissolved. Bring the mixture to the boil. Stirring continuously because it will catch easily, cook the mixture for 5-10 minutes until it forms a golden caramel then dip the base of the pan into cold water to stop it cooking further.

Slice the banana in to 5mm slices. Let the caramel cool slightly then stir in the banana slices. Pour the caramel over the shortbread , then spread it out and leel it with a spatula. Set aside for about an hour to cool and set firm.

Melt the chocolate and pour it over the caramel shortbread and spread it out with a spatula. Chill in the fridge until set and then cut into squares. Store in a plastic container in a cool place.

[ChelseaHarvey]

Millionaires shortbread i havent hear of it called that b4 why is it named that

AG thanxs for that il write it down although il do it without the bananna

[noo noo]

I guess normal people just eat plain shortbread and millionnaires have caramel and chocolate on theirs!

[Henrietta Figg]

This is a bit dangerous, but if you simmer an unopened tin of condensed milk for 3 hours in a saucepan of water, then cool it overnight in the fridge, it is a great caramel for millionaires shortbread or banoffee pie.

[RedTiger]

This is a bit dangerous, but if you simmer an unopened tin of condensed milk for 3 hours in a saucepan of water, then cool it overnight in the fridge, it is a great caramel for millionaires shortbread or banoffee pie.

You have to be very disciplined to do this :nod: I usually end up eating half of it before I make the bannoffe pie :oops: :teehee:

(you do have to keep watching the water level in the pan and top us as required otherwise it boils dry)

[Henrietta Figg]

Yes, you must keep an eye on the water, a hot caramel explosion would be tasty but lethal!! I usually do two at a time and keep one for a future pie/tart/cake/snack.

[Helsbells]

If you don't want to boil condensed milk, this is the same stuff (it's also yummy with ice cream!)

http://www.merchant-gourmet.com/osb/itemdetails.cfm/ID/458

Also found a recipe for the caramel shortbread (what I call it!) on that site:

http://www.merchant-gourmet.com/osb/itemdetails.cfm/ID/639

Going to have to make some tomorrow - I love this stuff!:lurve:

[RedTiger]

I usually do two at a time and keep one for a future pie/tart/cake/snack.

I was going to do this last time but wasn't sure how long it would keep for - how long do you keep yours?

[Biba]

My mum used to make this for us we called it sticky biscuits I think but it was a recipe from Blue Peter and its the best one I have ever tried, the caramel bit was really runny not fudge like that you get a lot of these days, I will ask her if she still has the recipe later.