Trillionaires Shortbread

We've all tried Millionaire Shortbread (and very popular it is too!) - well here with have that... with a bit more. A layer of shortbread, topped with peanut butter, then caramel.. finally topped with melted Toblerone chocolate. Healthy? No.. Rich, indulgent and delicious.. Oh yes. Trillionaires' Shortbread

The good thing about this one is that the Toblerone chocolate doesn't turn into a hard 'slab' of chocolate that shatters when you try to cut it! Easy to make and a lovely treat to serve with a cup of coffee. Try to just have the one!

For the shortbread:

225g plain flour

175g butter, cold, cut into cubes

75g caster sugar

 

Set the oven to 150 C. Grease and then line a 9 inch square cake tin with greaseproof paper.

 

Rub the butter into the flour until you have fine breadcrumb texture, then stir in the sugar. Tip into the tin and press down with the back of a spoon until level. Bake in the oven for 25 minutes until lightly golden. Leave to cool.

 

For the peanut butter layer:

 

Melt 20g butter in a small sauce pan. Stir in one pot (340g) crunchy peanut butter in and heat through stirring well until smooth. Pour over the shortbread and put in the fridge for about an hour until set.

 

For the caramel:

 

Mix 150g butter, 1 (379g) can condensed milk and 100g golden syrup in a small saucepan. Keep stirring and heat though. When the butter has melted, turn up the heat a little and let it boil as you keep stirring. It will turn a light brown colour and that it when its ready (be careful not to let it burn so keep stirring). Let cool for a few minutes and then pour onto the peanut butter layer. Put back in the fridge for 2 hours to set.

 

For the topping:

 

Melt 350g Toblerone chocolate in a microwaveable bowl in the microwave for about 1 minute. Stir to ensure all chocolate is melted. Pour on to the caramel layer and put back in the fridge to set.

 

In about 2 hours it should be perfect to be able to cut into square. Serve with coffee and a smile!

 

 


 

Corned Beef Hash on Toast with A Fried Egg

Ahh corned beef reminds me of when I was a little girl at school. Back in the 70's (and probably before that), at school break times we were presented with an unhealthily warm corned beef sandwich and a small bottle of equally warm (and suspicious smelling) milk. A horrible memory which has put people of my generation off milk and corned beef for life. And not surprising! Upon saying that - I love milk and I love corned beef. And one of my favourite breakfasts has to be corned beef hash.

Served hot on a slice of brown toast, with a perfectly fried (ideally poached - was feeling lazy on Saturday morning) egg. With a dash of HP sauce. Perfect!

For the hash:

1 tbsp. oil
1 large potato, peeled and chopped 1/2 inch dice
1 small onion, finely diced
1 tin corned beef
200g baked beans
a little salt and a lot of black pepper!


Put the chopped potato on a microwavable plate and cook for a couple of minutes until softened a little. Fry the onion with the oil in a frying pan and add the potato. Cook for about 7 minutes until the potato golden and the onion cooked.

Add the tin of corned beef and mix in well with the vegetables. Season well. Finally add the baked beans, stir in and heat through gently.

Serve hot on a piece of toast and top with a runny yolked egg. And HP sauce. Delicious!