Baking cakes and Learning to drive!

Hey everyone!


So things have been quite quiet for me recently! I started back at college 3 weeks ago; it’s nice to be back to a normal routine! This is my last year at college so I’ve had to start looking at university’s and thinking about what I’m going to do in September which is daunting-but very exiting!

Junior Miss Cumbria - cake 2




I’ve also started to learn how to drive which is entertaining to say the least!  I can’t say I’m any good but hopefully It won’t be too long until I’m on the road!
This week I decided to do some baking with my little sister! We made caramel shortbread which disappeared within minutes!
Junior Miss Cumbria - cake 2



Here’s the recipe;
For the shortbread
-170g plain flour
-60g caster sugar
-120g butter
For the caramel
-1 (397g) tin condensed milk
-2 tablespoons golden syrup
-60g caster sugar
-120g butter
For chocolate topping
1 (100g) bar milk chocolate, melted.
Preheat oven to 170 degrees C or gas mark 4. Lightly grease or line a 18cm square cake tin.
Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together in dough. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 15-20 minutes or until golden brown.
While the shortbread is baking, pour the condensed milk, syrup, sugar and butter into a saucepan. Cook over a low heat, stirring all the time. This takes a while but has to be done carefully otherwise it will stick to the pan and burn. Watch it closely, and when it turns a deep caramel colour, pour it over the shortbread.
Allow it to cool for 30 minutes or so, then pour over melted chocolate. Transfer to fridge for another 30 minutes or so to set before slicing into squares.
More next time!
Love Ashleigh. xxx