· By Oonagh Simms
If I was an *actual* millionaire these are the things I would do:
Wear fancy pyjamas all day including to the shops and when eating dinner
Drink a glass of champagne at breakfast
Have a daytime bath
Get someone else to do the washing up.
Graze on small yet extravagant canapés
Which made me realise that the only reason I like Christmas so much is because I float around the house pretending to be a millionaire for the day.
So, now you’re in the house more why not try a recipe that’s as fancy as a daytime bath? Whipping up a batch of my Millionaire Marshmallows should do the trick. This is my twist on the classic recipe with buttery shortbread, a fresh whip of mallow and a snap of dark chocolate. An extravagance that will last for more than just a day (well, hopefully)
100g unsalted butter, at room temperature, plus more for the tin
150g plain flour
1⁄2 tsp baking powder
75g light brown muscovado sugar
200g Salted Caramel Sauce (I love Joe & Sephs)
200g Marshmallow fluff.
200g good-quality dark chocolate (70% cocoa solids)
sea salt flakes, to sprinkle
edible gold leaf, to serve (optional and completely ridiculous but…fun)
Preheat the oven to 170°C
Butter a 20cm square cake tin and line with cling film.
To make the shortbread base, sift the flour, baking powder and sugar into a bowl. Rub in the butter with your fingertips, forming a buttery, sandy dough. Press this evenly into the base of the prepared tin and smooth it out with a spatula. Prick all over with a fork and bake for 30 minutes until golden. Leave to cool in the tin.
Pour the caramel sauce over the cooled shortbread and let it cool completely, for about 45 minutes.
Spoon a thick layer of fluffed marshmallow over and chill in the fridge for 20 minutes.
When cooled, pour the chocolate over the fluffed mallow and smooth out evenly with a spatula.
Sprinkle with sea salt and gold leaf, if using, then leave to set.
Cut into squares (they will keep in the fridge for 3 days)
Eat nonchalantly from the deck of your super yacht (or your sofa)