Name Caramel fingers


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* 125g (4 oz) Stork margarine
* 50g (2 oz) castor sugar
* 175g (6 oz) self-raising flour, sieved

* 1 small or half a large can condensed milk
* 125g (4 oz) Stork margarine
* 125g (4 oz) castor sugar
* 2 x 15ml spoons (2 tablespoons) golden syrup

* 175g (6 oz) plain chocolate

OVEN: Pre-heat to moderate (180°C, 350°F. Gas No. 4)
SHELF: Middle
1. Make base: Rub Stork into dry ingredients.
2. Press the mixture evenly over the base of a greased, 18 x 28cm (7 x 11 inch) Swiss roll tin and bake in the preheated oven for 15-20 mins, until golden brown.
3. To make the filling: Place all the ingredients in a saucepan, heat gently until sugar has dissolved. Bring mixture to the boil and stirring continuously boil the mixture for 7 minutes. Spread over the cooked base and allow to cool.
4. Place the chocolate in a bowl over a saucepan of hot water and allow to melt over a low heat.
5. When melted, quickly pour over the caramel and swirl with a fork. Mark into portions before the
chocolate sets firm.

Makes: 16 fingers.
Preparation time: 20 mins
Cooking time: 20 mins

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