Millionaire’s shortbread is a baking classic. With a shortbread biscuit base, soft sweet caramel, fudge and chocolate, it’s an indulgent treat loved by many.

Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Grease and line a 20cm square baking tin.

Mix together the flour, caster sugar, mixed spice and ground cinnamon. Rub in the butter until it looks like fine breadcrumbs. Stir in the fudge pieces, then bring together with your hand to form a dough. Press into the base of the prepared baking tin. Prick with a fork all over and bake in the oven for 20 minutes until lightly browned. Remove from the oven and leave to cool completely in the tin.

To make the caramel, place the butter, sugar, golden syrup and condensed milk in a pan and heat gently until the sugar has dissolved. Turn up the heat and bring to the boil, then lower the heat until it’s simmering and stir for 5-10 minutes until thickened. Stir through the Drambuie Honeyed Liqueur then pour into the cake tin on top of the shortbread. Leave to cool completely at room temperature.

For the topping, melt the dark and white chocolate in 2 separate heatproof bowls over a pan of barely simmering water, ensuring the bowls don’t touch the water. Remove from the heat. 

Pour the dark chocolate over the cooled caramel. Using a teaspoon, drop spoonfuls of the white chocolate randomly over the dark chocolate and, using a skewer, swirl it around to create patterns in the top of the chocolate. Leave to set hard.

Once set, cut into fingers using a sharp knife.