Categories: November

Ingredients

• 50g unsalted butter, plus extra to grease
• 397g can sweetened condensed milk
• 180g light muscovado sugar
• 3 tsp instant espresso coffee powder
• 100g walnut halves, toasted and roughly chopped
• 200g dark chocolate
• 225g plain flour
• 1 tsp baking powder
• 150g butter, melted

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease and line a 17.5 × 27 × 3-4cm deep non-stick baking tin with baking paper.

2. Make the base. Sift the flour and baking powder in a bowl, stir in 80g sugar, then pour in the melted butter and add 1/2 teaspoon coffee. Mix to combine, then press into the base of the cake tin. Bake for 15-20 minutes. Cool slightly.

3. Meanwhile, for the caramel, put the condensed milk, remaining sugar, unsalted butter and 2 teaspoons of coffee in a pan over a low-medium heat, stirring for 10 minutes until thickened. Set aside. Sprinkle the base with the nuts, spread over the caramel and bake for 8-10 minutes. Cool completely.

4. Melt the chocolate and remaining coffee in a bowl over a pan of simmering water. Pour over the caramel – tilt the tin to get an even coating. Allow to cool, then cut into 24 squares.

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