• For the shortbread layer:
  • 150g plain flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 150g butter
  • 100g golden caster sugar
  • For the caramel layer:
  • 150ml double cream
  • 150g pumpkin puree
  • 150ml golden syrup
  • 200g caster sugar
  • For the chocolate topping:
  • 200g dark chocolate
  • 20g butter
  • 3 tbsp orange candy melts


  1. Make the shortbread base: Preheat the oven to 150 C (140 C fan). Put the flour and spices into a food processor and pulse together. Add the butter and pulse until the mixture looks like fine breadcrumbs. Add the sugar and blitz for 5 seconds to combine, then tip the mixture into a 20 centimetre square cake tin. Use the back of a spoon to spread it around and smooth it over, pressing down firmly to make a compact layer. Bake for 30 minutes until just starting to colour, then take out and leave to cool in the tin.
  2. Make the caramel: Place all ingredients for the caramel into a saucepan and stir until the sugar is dissolved. Once the sugar is dissolved stop stirring but continue to heat until the mixture reaches 105C. Pour on top of the shortbread layer and leave to cool at room temperature before putting in the fridge for 2 hours.
  3. Make the chocolate layer: Once the caramel layer is chilled and firm, put the chocolate and butter into a large glass bowl over a small saucepan of simmering water. Make sure the bowl isn’t touching the water. Melt the chocolate and stir it together with the butter, then pour it over the caramel layer. Melt the orange candy melts and put them into a small piping bag. Snip a tiny hole in the end and pipe likes across the melted chocolate, then use a cocktail stick to feather the pattern. Leave to set for 2 hours.
  4. Once the chocolate has set, use a hot knife to cut the millionaires shortbread into squares and serve.