Martin Blunos' elaborate dessert of caramel, biscuit and chocolate will finish your meal perfectly.
Ingredients
For the shortbread:
- 100 g3½ oz plain flour
- 100 g3½ oz ground almonds
- 100 g3½ oz unsalted butter
- 100 g3½ oz caster sugar
- 1 small whole egg, beaten
- A pinch of salt
For the chestnut toffee:
- 1 can of condensed milk
- 1x 200 g7 oz pack of cooked, peeled chestnuts, roughly chopped
For the chocolate mousse:
- 2 medium eggs, separated
- 115 g4 oz bitter dark chocolate, broken into pieces
To serve:
- 250 ml8¾ fl oz double cream
- A good dribble of amaretto
- Some marrons glacés for a garnish
Method: How to make Millionaire’s shortbread pudding
For the shortbread:
Preheat the oven to 170C/Gas 3.
Sieve the flour and almonds into a basin with the salt. Rub in the butter until a sandy texture is achieved. Add the sugar and mix in well, fold in the egg and form into a stiff paste.
Wrap in cling film and chill for at least an hour to firm up.
Roll it out to 3-4mm thickness, prick with a fork and bake in the oven for 15-20 minutes or until golden.
Remove from the oven, set aside and cool on a rack.
For the chestnut toffee:
Put the can of condensed milk (unopened) in a deep saucepan and cover with cold water. Bring to the boil and keep on the stove for 2-3 hours. Always keep the can covered in plenty of water whilst cooking. Turn off the heat and allow to cool completely in water.
When the can is cold open it at both ends and push the toffee out into a bowl. Beat it until it is smooth. Then mix the chestnuts into the toffee.
For the chocolate mousse:
Melt the chocolate pieces in a bain marie, remove from the heat and allow to cool a little.
Beat the yolks, mix them into the hot chocolate and set aside.
To assemble:
Break up the shortbread into small pieces and put them into the bottom of some funky looking glasses.
Spoon over a layer of the chestnut toffee mix.
Whip the egg whites to a soft peak and fold them into the cooler chocolate mixture.
Spoon this over the toffee mix, tap gently to level, then refrigerate for 45 minutes to set and firm up.
Whip the cream with the amaretto to a soft peak consistency and spoon a dollop onto each dessert.
