Instructions

Pre-heat the oven to 160ºC.

Start by making the caramel. In a medium-sized pan put the water and the sugar, stirring over a high heat. Bring it to the boil and let it simmer until it reaches about a third of its original volume.

At this point take it off the heat and add the butter (in cubes, as this will melt quicker), stir until the butter melts than add the cream. Put back on a medium heat and bring back to the boil. Let it boil, stirring every 30 seconds or so until the colour darkens and it thickens. It should coat the back of a metal spoon. Set to one side.

In a large bowl, beat the flour, eggs and Nutella, mixing until they are fully combined and no flour is left showing. Tip into a lined 20×20 cm tall-sided baking tray. Smooth the top out and then drizzle with the salted caramel sauce. Bake in the centre of the oven for 10 minutes.

Allow to cook and then slice into small squares. Serve covered in more caramel sauce if you have it left.