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I promised to post this recipe after mentioning that I had been baking some for the family. The recipe is made up from two separate recipes and I multiply it some so that I fill a tray 11 x 15 inches. The shortbread recipe and fudge recipe are adapted from the Cadbury cookbook.
Shortbread: (listing the recipe as it stands - I make 4 times the quantity)
25g caster sugar
150g plain flour
125g butter
Add the sugar to the flour then rub in the butter until it resembles breadcrumbs. Knead slightly then press into the tin (recipe for 7 inch square tin). Bake at 180C, 350F gas 4 until just coloured (no point putting time here as it varies every time I make it). Could be from 20 - 40 mins depending on size of tin. Leave to cool in the tin.
Toffee/fudge layer: (listing the recipe as it stands again - I double it)
125g butter or margarine
125ml condensed milk (don't make the mistake of using evaporated!)
125g caster sugar
40ml golden syrup
(Squillions of sugar innit!!)
Put everything in a heavy based pan and place over a low heat until the sugar grains disappear, stir occasionally. Once sugar is all dissolved and the mixture is smooth, bring to the boil and cook carefully, stirring continuously so that it doesn't burn, for about 5 minutes (can take longer though). The mixture will turn a caramel/fudge colour, when this happens, pour it over the shortbread in the tin - take care it is very hot!!
Chocolate top: Can't give you quantities for this bit as it is totally up to you how much chocolate you like.
Leave it to cool then cover with a layer of your favourite chocolate. Just melt your fave over a pot of hot water (don't get water in the chocolate) and pour the meltey goo over the rest in the tin. Wait for it to cool and cut and enjoy, then enjoy more..... repeat till full
Shortbread: (listing the recipe as it stands - I make 4 times the quantity)
25g caster sugar
150g plain flour
125g butter
Add the sugar to the flour then rub in the butter until it resembles breadcrumbs. Knead slightly then press into the tin (recipe for 7 inch square tin). Bake at 180C, 350F gas 4 until just coloured (no point putting time here as it varies every time I make it). Could be from 20 - 40 mins depending on size of tin. Leave to cool in the tin.
Toffee/fudge layer: (listing the recipe as it stands again - I double it)
125g butter or margarine
125ml condensed milk (don't make the mistake of using evaporated!)
125g caster sugar
40ml golden syrup
(Squillions of sugar innit!!)
Put everything in a heavy based pan and place over a low heat until the sugar grains disappear, stir occasionally. Once sugar is all dissolved and the mixture is smooth, bring to the boil and cook carefully, stirring continuously so that it doesn't burn, for about 5 minutes (can take longer though). The mixture will turn a caramel/fudge colour, when this happens, pour it over the shortbread in the tin - take care it is very hot!!
Chocolate top: Can't give you quantities for this bit as it is totally up to you how much chocolate you like.
Leave it to cool then cover with a layer of your favourite chocolate. Just melt your fave over a pot of hot water (don't get water in the chocolate) and pour the meltey goo over the rest in the tin. Wait for it to cool and cut and enjoy, then enjoy more..... repeat till full
Let's go diggin' dirt.... 
If he cooks I have to go out and get what he wants to cook (I am rarely told in advance, nor is he always content to use what is available, that said it is safer if I go and shop, if he goes on his own without direct orders he only buys meat and seems to thing that the correct portion is 1lb per person!
) have to put away the ingredients after and clean everything. He will of course deny this vigerously! He seems to think that he does clear up after himself - I will grant that neither of us is very good about being tidy but I have never known anyone for using so many things do do so little!
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