With the chocolate set, the kettle was on. The tea was in the pot and the milk in the cups. My Granny had had the foresight to cut the shortbread into pieces before the caramel and chocolate had set and three glorious pieces were put on a plate.
Perhaps I’m taking the caramel part a little seriously but I wasn’t risking losing my precious gnashers. Spoon the caramel out onto the shortbread base and spread out with the back of the spoon. Melt yourself some chocolate – I went for dark but whatever is your favourite – and pour this on top of the caramel.
Lovely jubbly. To say I was chuffed would be an understatement, I was stupendously pleased with myself and promptly packed the shortbread into a tin and took it to my grandparents. We enjoyed it immensely with a nice cup of tea and all breathed a sigh of relief as our tongues confirmed the presence of all our molars.
All That I’m Eating