Honey and caramel slices

Another chance to use my Wilton traybake tin!

My dil asked me to make something for her friends to have with a cuppa. I fancied making something decadent, ok then, calorific, and adapted this recipe from an Aussie woman's magazine. Had also bought a jar of local honey from a lovely local garden centre, which has a shop selling all kinds of goodies. 
Makes about 20 slices, depending on how big you cut them!

Base:
200g butter, diced
310g plain flour
115g caster sugar
2 egg yolks

Topping:
2 x 400g tins condensed milk
100g butter, diced
115g honey

preheat oven 180C/350F/gas4
Lightly grease a baking tin 28x18 cm and line with baking parchment.

For the base:
Put everything into a food processor except for the egg yolks and blitz till like breadcrumbs. Add the egg yolks and about 2 tbspns cold water and blitz again to make a pastry ball.
Cut the pastry in half and roll out one half to fit in the base of the tin. Bake it for 12-15 mins till golden and firm when you touch it.
Wrap the other half of the pastry in clingfilm and put it in the fridge to get cold.

For the filling:
Mix the condensed milk and butter in a solid-based pan and melt the butter over a gentle heat.
Then on a medium heat let the mixture thicken for 5-8 mins, stirring all the time.
Take off the heat and add the honey. Mix together well and leave to cool.
Spread it out onto the pastry base.
Grate the rest of the pastry over the top of the caramel mixture then bake for 20-30 mins till the cake is golden coloured.
Let it cool in the tin before cutting it into slices.