Friday, 15 February 2013

Low fat rum and raisin millionaire shortbread

This is the only biscuit based sweet in Harry Eastwood's low fat baking book. I've adapted the recipe from the usual millionaire shortbread to adding one of my favourite flavour combinations, rum and raisin. As per usual with this low fat baking book, the recipe takes a lot longer to make. Instead of the shortbread style base, this recipe uses low fat digestives which helps keep the calories low. I will definitely will make this again especially if I'm trying to shift a few pounds.
Here is how my low fat rum and raisin millionaire shortbread turned out:
Chocolate shortbread

I first started by placing the digestive biscuits in the food processor and pulsed with butter until it resembles fine breadcrumbs.
Biscuits for base

I also added some low fat cookies as I ran out of digestives, but it still turned out fine.
Butter and biscuits about to be blitzed
Once the biscuit was finely blended I placed in a baking dish.
Biscuits in tin
I then got on with the filling and heated the condensed milk for around 7 minutes and once cooked. I added a handful of raisins and 2 tablespoons of white rum.
Caramel making (need practise)
I then poured this over the biscuit base and left to set.
Once set, I added the melted chocolate over the top and left to set.
Chocolate squillionnaire

Ingredients for chocolate caramel squillionaire adapted from Harry Eastwood's Red Velvet and Chocolate Heartache.
Serves 12 - 372 calories and 18.7g per serving.
397g condensed milk
100g unsalted butter
3tbsp golden syrup
300g digestive biscuits
150g milk or dark chocolate
3 tablespoon of raisins
3 tablespoon of white rum

You will need a 22cm-square x 5 cm- deep brownie tin, a food processor, or a rolling pin and a heavy duty plastic bag.

1) Preheat the oven to 180C/350F/gas mark 4. Line the base of the tin with a baking paper.
2) Crush the biscuits. You can blitz the digestives in the bowl of the food processor until you have reached a consistency like sand. If you plan on doing this with a plastic bag and a rolling pin. Crumbs are not good here; we are after sand.
3) Heat the condensed milk in a pan, stirring constantly for around for 7 minutes. If the condensed milk start to burn, lower the heat or turn of the heat.
4) Melt the butter and golden syrup in a bowl in the microwave for 30 seconds, and add to the condensed milk.
5) Tip the biscuit-base mixture into the prepared tin and press down on the palm of your hand, so that it is evenly distributed and quite well packed. Prick it with a fork a few times to let the air whilst it is setting and crisping in the oven. Place in the middle of the oven for 20 minutes until golden and firm to the touch. Once the biscuit base is cooked, take it out of the oven and set it aside.
6) Add the raisins and rum to the condensed milk and pour over the biscuit based.
7) Place it in the fridge for around an hour or two until set.
8) Whilst the base and filling are cooling, melt the chocolate in a bowl over boiling water until it is smooth and runny. Pour it over the caramel to make the third layer.
9) Set the cake in the fridge for another 20 minutes until cold.


1 comment

  1. This is very naught but I love it! Love the biscuit base too!


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