PlayFormer Emmerdale actress Hayley Tamaddon is set to send male temperatures soaring in her latest role in The Royal Today. Hayley, who played Delilah Dingle in the Dales, will be guest starring in the medical drama as a stripper, who's taken ill and gets stuck in her PVC nurse's uniform.
As well as acting, Hayley has tried her hand at singing and cooking, having taken part in both Soapstar Superstar and Soapstar Superchef.
We put Hayley’s cooking talents to the test with a Millionaires Shortbread bakeoff with Phil Vickery.
Hayley's Millionaire's Shortbread
Biscuit Base
200g plain flour
150g butter
75g caster sugar
Filling
55g butter
55g soft brown sugar
A large tin of condensed milk
Topping
200g light brown chocolate
- Rub together 200g plain flour and 150g butter margarine
- Stir in 75g caster sugar then spread evenly into a tin. Bake at 170C for about 35 minutes, until golden brown. Leave to cool
- Heat together 25g butter, 25g brown sugar and a tin of condensed milk, stirring continuously until it begins to simmer. Continue stirring until it thickens
- Spread over the base and allow to cool
- Pour over 200g melted milk chocolate then cool
- Cut up into squares or rectangles with a sharp knife
Phil's Millionaires shortbread
makes 9-12 pieces
Preparation time 10 minutes
cooling time approximately 1 hour
Biscuit Base
150g plain flour
55g caster sugar
115g butter
Filling
150g butter
150g dark brown soft sugar
397g can condensed Milk
Topping
200g milk chocolate, melted
55g white chocolate, melted (optional)
You will also need
20cm (8in) square brownie tin, lined with baking parchment
- Mix together 150g plain flour and 55g caster sugar then rub in 115g butter
- Press into a tin and bake at 180˚C/Gas Mark 4 for about 15 – 20 minutes
- Heat 150g butter and 150g dark brown sugar together until the butter melts and the sugar dissolves
- Add a tin of condensed milk and stir continuously, until the first bubbles appear on the surface then remove from the heat
- Spread over the shortbread base then cool and chill
- Pour 200g melted milk chocolate over the caramel then quickly add 55g melted white chocolate and swirl together. Allow to set
- When the chocolate has hardened a little, cut into squares.
Copyright Phil Vickery
February 2008
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