1. Rub together the flour, sugar and and butter until you get breadcrumbs. Bring together into a dough.

2. Grease and line a square cake pan and push the shortbread mix into the pan, place in oven on gas mark 6 for around 20 mins until golden brown, once cooked leave to cool in the pan.

3. Place the margarine, condensed milk and golden syrup in a pan

4. Heat the pan over a low heat until all melted and combined together, keep stirring until it thickens and darkens to a golden brown, it took about 15 mins to get it where we wanted it.

5. Pour the caramel over the shortbread and allow to cool, for the caramel to cool enough to add the chocolate you will need to let it set for a good few hours. The caramel will stiffen as it cools.

6. Once the caramel is cold, melt the chocolate either in a bowl over a pan of hot water, or in the microwave for a about a minute, until the chocolate is thoroughly melted, spread over the top of the caramel and allow to set. Putting it in the fridge will set it faster and will take up to an hour to set properly. If you want to melt a little white chocolate and drizzle over the top.

7. Once set, carefully remove from the pan and cut into 16 pieces.