Terry's Chocolate Orange Millionaire’s Shortbread

Preheat the oven to 180C/160C fan/gas mark 4. Lightly butter a 20cm square cake tin.

Mix the flour, rice flour and sugar together in a large bowl. Add the butter and rub together until the mixture resembles fine breadcrumbs. Mix in the chopped chocolate and use your hands to bring it together. Tip on to a lightly floured work surface and knead the mixture briefly with your hands to form a ball of dough.

Transfer to the prepared tin and press the mixture down firmly, levelling the top. Prick several times with a fork and then bake in the oven for 20–25 minutes, or until pale golden.

Set aside to cool in the tin while you make the caramel layer.

Put all the caramel ingredients into a large pan and set over a low heat. Stir gently until the butter melts and the sugar dissolves. Increase the heat to medium so it starts to simmer and cook for 10–15 minutes, stirring occasionally to stop it sticking and catching, until it turns golden and thickens to a soft fudge-like consistency.

Pour the caramel mixture over the top of the shortbread and level the top with a palette knife. Set aside for 1 hour or until it sets.

Meanwhile, make the Terry’s Chocolate Orange topping. Melt the chocolate by bringing a small pan of water to the boil and remove from the heat. Put the Terry’s Chocolate Orange segments in a heatproof bowl and place it over the pan without letting the bowl touch the water below.

Stir the segments occasionally with a flat-bladed knife until the chocolate softens and melts. Then pour over the set caramel.

Leave in a cool place until the chocolate sets and then cut into squares. This will keep well in an airtight container for up to one week.

Try: These are a perfect lift on a rainy afternoon! For an extra-special topping, sprinkle the chocolate layer with chopped walnuts, candied orange peel or ginger, or add a teaspoon of salt to the middle layer for a wonderful salted caramel surprise.