300ml milk, 300g golden caster sugar, 50g demerara sugar, 100g butter, 1 tsp vanilla extract, 25g chocolate chunks, 25g chopped nuts, 25g dried fruit/ chopped glacie cherries, 25g broken biscuit pieces.
- Over a low heat, place the milk, caster sugar, demerara sugar and butter in a pan and stir gently until combined and the butter has melted.
- Bring the mixture to the boil and stir for 15 minutes. When the mixture reaches 115 degrees on a thermometer remove from the heat. Stir in the vanilla extract and leave to cool for 5 minutes.
- Line a 18cm square cake pan or brownie pan. Stir in the chocolate chunks, nuts, fruit and biscuit pieces then pour into the lined pan and leave to set at room temperature.