Simon Rimmer makes rich and indulgent salted caramel shortbread on Daily Brunch.

The ingredients are: 375g unsalted butter, 175g for the shortbread and 200g for the caramel, 75g caster sugar, 1 vanilla pod, split and seeds scraped out, ½ orange, zest of half an orange, 225g plain flour, 397g condensed milk, 4 tbsp golden syrup, 1 tsp sea salt, 300g milk chocolate, 100g white chocolate and 1 pack strawberries.

To prepare the dessert, preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm square cake tin.

Rub the butter, sugar, vanilla seeds, orange zest, and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.

Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.

Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes

Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.

For the topping, melt the milk chocolate in a bowl set over a pan of simmering water. Once melted, pour the milk chocolate over the caramel and pipe the white chocolate in a pattern through the milk.

Chill in the fridge again until the chocolate has set, then cut into 9 squares and serve with strawberries.