This is a very rich, very tasty and quite sophisticated millionaire’s shortbread. The flavours and textures blend beautifully. It’s a perfect tea time treat, but lovely any time – especially as an after dinner pudding, served with ice cream.

Makes: 16 squares

Time: 50 minutes + cooling/chilling time. (Could be spread over two days.)

Level: Easy

Need: 20cm/8” square baking tin, ideally with a loose bottom

Shortbread

200g/7oz plain flour
60g/2oz caster sugar
75g/2½oz walnuts, whizzed small
140g/5oz butter

Filling

100g/3½oz butter
397g/14oz tin of condensed milk
100g/3½oz soft light brown sugar
2 – 3 tsp coffee extract (or use 2 – 3 tsp of good quality instant coffee granules)

Topping

125g/4½oz chocolate (dark, milk or a mixture)
25g/1oz – 60g/2oz butter
16 walnut halves

Method

1. Preheat oven to 170°C / Fan 150°C / 335°F / Gas 3. Grease and line the tin with baking parchment.

2. Place flour, sugar and walnut pieces in a large bowl. Mix together then rub in the butter, using your finger tips.

NB It won’t become the classic “breadcrumb consistency”; it will look, and feel, more like wet sand.

3. Press the dough into the tin and work it level using the back of a wooden spoon or a plastic scraper. Stab with a fork a few times then bake for 25 minutes, or until light golden. Set aside.

4. To make the caramel filling, place butter, condensed milk and sugar in a non-stick saucepan over a gentle heat. Stir and melt everything together, then add the coffee extract or granules. Taste it to see if you need any more before bringing it to the boil, then simmer for 10 -12 minutes, stirring all the time.

5. Pour the caramel over the shortbread base. Tip to spread evenly. Leave to cool. (Don’t refrigerate.)

6. Melt the chocolate and butter, either on a bain marie or use short bursts in the microwave, stirring regularly. Then pour the mixture over the cooled caramel layer and tilt the tin again, to spread it evenly. Leave to cool enough for the chocolate to begin to set.

7. Just before the chocolate has fully set, mark out the lines to cut later and gently press on the walnut halves. Allow the chocolate to cool fully then cut into squares.

NB Rather than refrigerating it, I prefer to leave it in a cool place overnight.