Updated: May 7
This one is in my top 3 slices. A buttery base, chewy caramel and a subtly-spiced crumble topping. This is a great one for those need-to-do-in-advance occasions as it stores really well.
Makes 16-20 Crumble 1 cup plain flour 1 Tbsp cinnamon 1/3 cup brown sugar 125g butter 1-2 Tbsp cold water Base 125g butter, at room temperature 1/4 cup caster sugar 1 1/4 cup plain flour 1/2 tsp baking powder Caramel 1 x 395g can condensed milk 30g butter 2 Tbsp golden syrup Preheat oven to 180°C. Line a baking dish with baking paper (about 20x20cm) so the paper comes up the side of the dish as well. Make crumble. Place flour, cinnamon and brown sugar in a bowl. Grate butter into the bowl then rub together with your fingers until mixture resembles breadcrumbs. Add cold water 1 Tbsp at a time, until mixture comes together in a ball. Wrap in cling film and place in the freezer. Make base. In a large bowl or bowl of your stand mixer, use electric beaters to cream together butter and sugar until light and fluffy, about 3 minutes. Add flour and baking powder and mix well to combine. Transfer mixture into prepared dish and press down with your hands or the bottom of a cup so it is nicely compressed and even. Bake for about 10 minutes, until it no longer looks raw in the center (it won't be fully cooked yet). Meanwhile make caramel. Place all caramel ingredients in a small pot on low heat. Cook for about 4 minutes, until it is bubbling and starting to thicken. Spread filling over pre-cooked base. Then remove crumble from freezer and break off little bits of the dough, crumbling it over the caramel. It might look like you have too much, but fear not, put the whole lot on! Bake for about 45 minutes, until caramel and crumble look golden. Allow to cool for 20 minutes before cutting.