how_make

1. Start by preheating your oven to 180°C, 350°F or gas mark 4.
2. Then put the Stork and flour into a large mixing bowl, and rub into a fine bread crumby mix and stir in sugar.
3. Spoon the mixture into a greased 7 x 11 inch (18 x 28cm) tin and press it down over the base of the tin.
4. Bake for 15 â 20 minutes.
5. For the filling: Pop all the ingredients, except the hazelnuts and chocolate, into a saucepan and simmer for 8-10 minutes, stirring continuously.
6. Spread the filling over the cooked base and leave to cool.
7. Lightly press the hazelnuts into the filling.
8. Break the chocolate into a bowl and melt it slowly over a pan of hot water (or in the microwave on medium power) and quickly pour it over the caramel and nuts.
9. Mark out the portions before the chocolate sets, and leave to cool completely.
10. Cut, serve, and enjoy.