We churn out roughly 86 slices a week of this in the busy summer months. It does take time and patience – it is not a quick, whip-together recipe – but it is so worth the effort.
- Make sure you take the label off the condensed milk tin before you boil it or the glue will knacker your saucepan!
- Be careful not to let the tin boil dry as it will explode. No one wants that in their kitchen…
- When you open the hot tin of condensed milk, stab a hole