First butter your dish and line it with shortcrust pastry.

Add 200g brown sugar and 3 tablespoons into a pan and place on heat.

Mix and stir until bubbling and take off heat.

Add 100g butter and mix.

Add 200ml double cream and mix.

Place back on heat and boil hard, stirring continuously.

When caramel is thick and can be separated with a spoon dragged along bottom - it's ready.

Add in 200g shelled walnuts and mix.

Spoon mixture onto pastry and use back of spoon to spread evenly.

Place into oven at temp recommended on the pastry package and cook until golden.