I got two lucky stars on the Euromillions this week…but none of the other numbers. So I will have to console myself that someone else won £101m by eating lots of this delicious baking! A tarted up version of the popular millionaires shortbread, the key thing is to make sure that the proportions of base to middle to topping are right. Ie the base is just to hold it together, the other two layers should be generous and roughly the same depth. There’s nothing more disappointing than a meagre layer of caramel. The quantities below make about 16 small but deep (and rich) portions, using a loaf tin rather than a square tin, as is more conventional.

6 oz / 150g chocolate chip cookies, crushed
2 oz / 50g butter, melted
3 oz / 75g butter
3 oz / 75g caster sugar
2 tbsp golden syrup
200ml condensed milk
8 oz / 200g milk chocolate
Hundreds and thousands

Combine the melted butter and crushed biscuits and press into a tin. Refrigerate well until set (at least 30 mins). Put the rest of the butter, sugar, condensed milk and syrup into a heavy pan and heat gently until the butter has melted into a smooth goo. Bring to the boil and heat until the liquid has thickened and darkened. Keep stirring, or it will burn! It is ready when a small amount on a spoon sets to a fudgy consistency in a few seconds. Take off the heat and pour carefully onto the biscuit base. Leave to set for 30 mins then refrigerate until needed. Melt the chocolate in a Bain Marie (a bowl above a pan of boiling water) and pour onto the caramel. Sprinkle on the hundreds and thousands. Leave to set – when the chocolate is nearly hard, cut into pieces as big or small as you wish.