Millionaire's Shortbread by Heston Blumenthal

Love shortbread? Love Caramel? Love Chocolate?

image via: uktvfood.co.uk

Well this might just be the recipe for you. We love a bit of fresh, buttery shortbread and a good old cup of PG Tips. It's entirely up to you how thick you want the chocolate and caramel layers to be - there are no rules here, bake 'em how you like 'em!

This wonderful recipe is by food alchemist extraodinaire, Michelin star chef Heston Blumenthal from The Times.

For the shortbread

100g butter, softened
60g caster sugar
Pinch salt
3 egg yolks
250g flour

For the caramel

1 x 397g tin condensed milk
120g unsalted butter
120g demerara sugar

For the chocolate topping

100g milk chocolate (or plain — depending on personal preference)

To make the shortbread, cream together the butter and sugar. Add the salt and egg yolks, then stir in the flour, using your hands to mix it thoroughly until a soft dough is formed. Wrap the dough in clingfilm and leave to rest in the refrigerator for at least 2 hours.

Line a baking tray (about 20cm x 24cm in size) with baking parchment. Once chilled, roll out the dough to a thickness of about 0.5cm and press into the prepared tray.

Chill in the refrigerator for a further hour. Meanwhile, preheat the oven to 160C/ 325F/Gas Mark 3. Bake the shortbread for about 20 minutes until golden brown. Remove from the oven and set aside to cool in the tin.

While the shortbread is cooking, you can tackle the caramel. Put the unopened tin of condensed milk in a saucepan and cover with water. Bring to the boil and simmer gently for 4 hours, being careful not to let it boil dry. Set aside to cool. Do not open the can while still warm.

Melt the butter in a small pan over a gentle heat, then stir in the demerara sugar. Leave to simmer until the sugar is completely dissolved. Whisk in the caramelised condensed milk until the mixture is completely smooth, then pour it over the cooled shortbread base. Spread out evenly, and set aside to cool completely.

Break the chocolate into a bowl, and place the bowl over a pan of boiling water. Stir until all the chocolate has melted. Pour the chocolate over the cooled caramel, smoothing it with the back of a knife. Put the tray in the refrigerator to allow the chocolate to set.

When you are ready to serve, cut the caramel block into your desired portion sizes and indulge.