Millionaire's Shortbread

For the shortbread:

250g plain flour

75g icing sugar

175g sunflower spread

Pre-heat the oven to 180'C and lightly grease a 10 inch square foil tray

Mix the flour and icing sugar; rub in  the sunflower spread until the mixture resembles fine breadcrumbs; pour the mixture into the foil tray and press it down; bake for 20 min or until it's light brown. 

The caramel

100g sunflower spread

100g light muscavado sugar

2 x 397g cans of condensed milk 

Place all the ingredients in a pan and heat gently until the sugar has dissoved; bring to the boil stirring continuously for 5-10 min, then turn down the heat and continue to stir until the the mixture thickens and starts to form a coating on the side of the pan, don't allow to burn, pour over the shortbread and leave to cool.

For a vegan version double the amount of sugar and use soya milk instead of condensed milk (800 ml) and follow the same method described above.

The topping: 

Melt 300g of dark chocolate in a bowl over a pan of hot water, pour over the cold caramel and leave to set

Cut into 1.5 cm square pieces

You can freeze it, the chocolate discolours slightly but it doesn't affect the taste!