I’m a bit blasé about chocolate; can pretty much take it or leave it. Caramel is another matter. I would never turn down caramel. If a bowl of caramel happened to be in my fridge, I would eat it by the spoonful. For breakfast.

If you’re a fellow caramel fiend, try this technique: make this slice for a friend and then invite yourself around to eat some.

Salted caramel slice

From Fiona Smith’s recipe in Cuisine magazine, issue #148

For the base:

butter 90g, melted

light brown sugar 115g 

fine cornmeal 80g 

plain or gluten-free flour 80g 

baking powder 1/2 teaspoon (check it’s gluten free if that’s a concern)

Melt the butter and add the other ingredients, stirring really thoroughly to get rid of any lumps. Press into a lined tin measuring about 20 x 15cm. Bake at 180°C for 12 – 15 minutes, until lightly browned and puffed up. Leave to cool slightly before pouring over the caramel.

For the caramel:

condensed milk 400g 

golden syrup 3 tablespoons 

butter 30g 

flaky sea salt 2 teaspoons 

Melt the first three ingredients together, stirring regularly until the mixture turns a light golden colour. Pour the caramel over the base and sprinkle the salt evenly over the caramel – it’s best to do this with your fingers, if you do it with a spoon you’ll end up with heavily salted patches. Put the slice back in the oven for about ten minutes – keep an eye on it. You may need to turn it around in the oven so that it browns evenly.