Millionaire’s shortbread pudding shots

To make the base, place the biscuits into a plastic food bag, and crush into fine crumbs with a rolling pin. Set aside 1tbsp of the crumbs. Melt the sunflower spread over a low heat in a pan, then stir in the biscuit crumbs, until they are fully coated. Use a spoon to press the biscuit mixture into the bottom of 4 small glasses in an even layer. Place the glasses on a tray or plate and refrigerate for 30 mins.

To make the cinnamon caramel sauce, add the brown sugar, golden syrup, sunflower spread and cinnamon into a pan, then bring to a simmer over a low heat, without stirring, for 5 mins. When the sugar has dissolved, remove from the heat and allow to cool for a few minutes. Whisk in the dairy-free cream alternative, cool fully, then pour generously into the shot glasses over the set biscuit bases. Refrigerate for at least 4 hrs, or overnight.

To make the chocolate sauce, break the chocolate into even-sized pieces and melt in a heatproof bowl over a simmering pan of water. Carefully remove the bowl and stir in the dairy-free cream alternative until combined. Remove the shot glasses from the fridge and spoon over the chocolate sauce. Sprinkle over a pinch of demerara sugar and the remaining biscuit crumbs, then serve while the chocolate sauce is hot.