Pooh Bear fans know how much he loves honey and condensed milk – so this version of ‘millionaire’s shortbread’ is adapted to include Pooh’s favourite foods. The little bars are perfect with a cup of tea or coffee. They are very rich so a small piece goes a long way.
For the shortbread: 140g of butter, 70g of sugar, 175g of plain flour.
For the honey caramel: 120g of butter, 120g of caster sugar, two large tablespoonfuls of Maltese honey, 200g of condensed milk.
To finish: 150g of dark chocolate.
Take a baking-tin that measures 18 x 28 x 3cm deep and grease the inside. Then line it all over the inside with baking-paper. Preheat the oven to gas mark 4/180C. First, make the shortbread. Beat the butter and sugar until they are light and creamy, then sieve in the flour and mix until it is well combined. Spread the mixture out in the tin to cover the base evenly. Using a fork, a palette or a blunt-tipped knife makes it easier. Bake this for about 20 minutes or until it is pale gold. Remove it from the oven and allow it to cool in the tin.
Now, make the honey caramel. Put all the ingredients into a pot and boil them until the mixture starts to come away from the sides and caramelises at the edges. This takes about 10 minutes. Then pour it over the cooked shortbread and leave it to cool completely.
Melt the chocolate in a bain-marie (or use a bowl set over gently simmering water), then pour it over the cooled honey caramel and allow it to harden. Cut the shortbread into fingers or squares. They keep well in an airtight tin.