Great British Food - Christmas 2025

SaltedCaramel &ChocolateTart This has to be one of the easiest, most decadent desserts you’ll evermake. I picked up the recipe while I was working in a bank (in the kitchens, of course). For big events, this would be our go-to sweet treat as it was so easy and everyone loved it. If youwant a plant-based version, that’s easy too – simply use alternatives to dairy products, and vegan versions of the biscuits as the base. It’s a win-win really. Serves: 8–10 Prepare: 15minutes plus chilling time Cook: 15minutes 250gHobnob biscuits (or your favourites – Oreos, Bourbons, digestives… anything you fancy) 300g unsalted butter “This has to be one of the easiest, most decadent desserts you’ll evermake” remaining 200g of butter. Leave the butter and sugar to melt (it can help if you chop the butter first), then bring it to a simmer. Once simmering, leave it bubbling gently for 2–3 minutes, then give it a stir to combine. 4. Stir in the cream and bring the mixture to the boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat and mix in the chocolate, until melted, smooth and glossy. 5. Pour the filling into the set base and sprinkle the top with the flaky salt. Leave the tart to set in the fridge for at least 2 hours. Remove the tart tin and serve in delicious slices. 200g light brown soft sugar 200ml double cream 200g 70%dark chocolate, broken up Pinch of flaky salt You’ll need a 20cm loose-bottomed, fluted tart tin 1. Place the biscuits in a large sandwich bag and smash them with a rolling pin to a fine crumb (or blitz them in a food processor). Measure out 100g of the butter and melt it in a microwave-safe bowl, in bursts on full power. 2. Mix the melted butter through the crumbled biscuits, then press the crumbs into the tin to make a base, easing it up the sides and into the fluted edge too. Transfer the tin to the fridge to set the base for 30 minutes. 3. To make the filling, in a saucepan on a medium heat, add the sugar and Recipes extracted from The Actually Delicious One Pot Cookbook by Poppy O’Toole, published by Bloomsbury. Photography by Haarala Hamilton. RECI PES | POPPY O’ TOOLE greatbr i t ishfoodawards.com 32