This was an idea i had for experimenting with millionaire's shortbread. I wasn't sure what effect adding a largely water based puree would have on the caramel. Thankfully it seemed to have little effect and turned out a wonderful tasting caramel. The sharp fruitiness really helps to balance out what can be a very sweet treat. I imagine this would also work very well with other berries like raspberries, redcurrants, etc.
These won't last long!!
These won't last long!!
200g plain flour * 150g butter * 70g caster sugar * 200g brambles * 397g tin condensed milk * 75g butter * 90g + 1tbsp light muscovado sugar * 1tbsp golden syrup * 200g milk chocolate * 60g butter
Makes 16
Cut the 150g butter into small pieces then rub together with the flour and caster sugar using your fingers. Press the mixture into a greased, 9” square loose based tin. Bake for about 25min at 170oC. Leave to cool in the tin.
Heat the brambles with 1tbsp of the muscovado until soft and broken down. Pass through a strainer to remove the seeds. Place in a pan with 75 butter, the condensed milk, syrup and the rest of the sugar. Heat until boiling then reduce to a simmer while continually stirring. Simmer for 5- 10min or until it sets on a cold test plate. Smooth over the shortbread and leave to cool.
Gently melt the chocolate with the 60g butter and pour over the caramel. Refrigerate until set.
