This has been adapted for a small circular silicon tray which is 20cm diameter and about 4cm deep… hence why the numbers are a bit odd!

For the base

100g Butter/Margarine

48g Caster Sugar

82.5g Plain flour

40g Corn flour/ground rice

26.25g chopped mixed nuts

For the filling

100g Butter/Margarine

48g Caster Sugar

175g Condensed Milk

26ml Honey

For the topping

100g Plain Chocolate

13g Butter/Margarine

Method

Set the oven at Gas Mark 4, 350 degrees F, 180 degrees C.

To make the base first cream the butter/margarine  with the sugar until fluffy, then stir in the flour and nuts.

Knead gently until smooth, then press evenly into the base of the tin and prick well with a fork.

Bake for 36 minutes (in motorhome time is 18,18) until crisp and and golden.  Cool in the tin.

To make the filling, put all the ingredients into a heavy based pan and stir over a low heat until melted and smooth.  Bring to the boil, then cook for 3-5 minutes until golden and caramel coloured.  Spread over the shortbread base and leave to cool.

To make the topping, melt the chocolate in a bowl over water (bain-marie), stir in the butter or margarine until smoothly mixed, then spread over the caramel filling.  Leave to set in a cool place before cutting…. enjoy!