h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Does antone know how to make the kinda stuff I got at school with the hundreds and thousands on it?

I think you boil a can of condensed milk but I'm not sure.

Help me out fellow hitchhikers!

NR

Need a bit more to go I reckon

Sigh.........






I want my lovely caramel cake!

*stomps of to sulk*

Stop pouting and give us more details so we can help you out

I think you mean the sort of creme caramel that you make by boiling an unbreached tin of condensed milk?

Will go hunting later - or that may be enough for someone else to search - but I've got to go and provide a much less processed form of milk to a sleepy baby!

Not a clue but this does remind me of a conversation that needs to be revived.

PP

If I remember that takes about 4 hours.You can if you look around find it ready done.Or do you mean the general mixing and boiling of condensed milk with butter until it has caramalised to a 'soft dropping consistancy'?Like the first stage of toffee?Which you could spread over ordinary cake I suppose.

Or do you mean the Caramel Shortbread that I love so much and Thorntons are now making?Yummy!!!

Incog.

Sorry for having been vague....

It has a digestive biscuit base and gooey caramel on top. As I've already mentioned, it had chocolate hundreds and thousands on it. It may be a Scottish thing, maybe even a Glasgowish thing.

The method I've been told about is boiling the can....but I dont know how long for? What is the one with butter? Is that for millionaires shortbread?

At this rate I'll be eating condensed milk out the tin!

Tank q peeps.

I *don't* think the one you want is the can boiler. That solidifies the contents so that they come out in a single, can-shaped lump, plop onto a plate and that's how you serve it...

I *think* I saw Gary Rhodes making something like your description on telly once - will go hunting - but guess what? baby duty again right now!

No h's and th's on any millionaires shortbread I ever had. That's just shortbread, caramel, choclate - takes ages to make and so much washing-up!

It sounds like a version of millionaires shortbread (ie. a cheap version) Real millionaires shortbread has a thick layer of choc on the top, not choc hundreds and thousands.

Millionaires Shortbread
Base:

5 oz all purpose flour
2 oz sugar
4 oz butter

Process in a blender doing short burst until the consistency of bread crumbs. Grease 7" square tin. Press well into tin and bake for 25 - 35 mins @ 335.

Filling:

4 oz margarine
4 oz soft brown sugar
2 level tablespoons golden syrup (light corn syrup would probably work)
small can condensed milk
splash of vanilla essence

Put first four ingredients in saucepan, bring to a rolling boil and stir continually for 7 minutes. You need to stir the whole time otherwise you get dark brown bits from the bottom of the pan. Add the vanilla and beat well.

When the shortbread base is finished, pour over the filling and let cool slightly.

Melt 4 oz of chocolate and poor over the top, then chill. Once really cold cut into smallish pieces.

Will freeze perfectly, so make a double batch.



Here is a recipe..but if you google you will find many and plenty!

Zantic

Ah You're talking about toffee tart

Same kind of thing as Zantic's recipe.

Ingredients:
1 previously baked pastry case
3oz marge
1oz sugar
2oz plain flour
5oz golden syrup
A little less than 1/2 pint of milk

Melt the marge and sugar in a saucepan. In a separate pan heat the milk to near boiling point. Stir the flour into the marge/sugar mix, then whisk in the scalded milk. Stir on medium heat until it thickens. Allow it to cool slightly then add the golden syrup. Spread over a baked pastry case and refrigerate

We used to have this at school, and my mum worked in the school kitchen for a while which is how she got the recipe. We never put or hundreds and thousands on it though, just lashings of hot custard

Now you have got me so hungry!!!Bah!


Incog pacing the house yearning for

Basically for the traditional Scottih vesion (millionaires shortbread/shortcake, you make shortbread and then top it off with the caramel and

I didn't look to hard at the recipe I put on, but it looked about right.

Hope this is what you were looking for Nyree...

Thank you all! What a community!

I'll have a go this weekend. Don't like the idea of constant stirring. That is just jinked for me. SOmething ALWAYS happens, where I absolutely HAVE to leave the kitchen.


May get my pal to help me out. Can I just say though - Why on earth would I want to cut it into small pieces?!

"Why on earth would I want to cut it into small pieces" because saying eat the lot in one sitting straight from the pan would sound a bit piggish

Better still find your nearest retail outlet that sells this delight ready made.Especially the THORNTONS excellent offering.


Incog.still pacing and yearning for

Not my fault...that was the recipe I found, cut and pasted. I suppose it depends on your definition of small...I'd cut it just small enough that each piece could cover my hand...