How to make it

  • The day before, place the unopened can of condensed milk in a deep pan, cover with water.
  • Bring to the boil, place lid on pan, and cook over medium heat for 2 hours.
  • Carefully remove hot can from water and leave to cool completely overnight.
  • To make base, cream butter and sugar till light and fluffy. Work in flour and ground rice.
  • Press mixture into a well greased Swiss roll tin till smooth (mixture will be crumbly).
  • Prick all over with a fork and bake at 180C/350F/Gas 4 for approx. 35 minutes until pale golden brown. Leave to cool.
  • Open tin of boiled condensed milk, place contents in saucepan with butter. Heat thoroughly, stirring all the time till well blended and butter has been absorbed.
  • When smooth, pour over cooled base.
  • Melt chocolate in a basin in hot water, or in a microwave oven. Spread over caramel topping.
  • Cut into squares, as soon as it is set, but before it is hard. Leave in tin till cold.

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