Millionaire’s shortbread pudding shots

These mini desserts look as impressive as they taste – even if you’re not vegan!

, 03 December 2018

(23 votes)

Millionaire’s shortbread pudding shots
  • Cook: 20 Mins
    Plus additional chilling time

  • Serves: 4

  • Price: 35p per serving

Nutritional Info
Each 75g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1364kJ/326kcal.
  • 5 Asda Ginger Nut Biscuits
  • 1tbsp Free From Dairy Free Sunflower Spread
  • 45g brown soft sugar
  • 2tbsp golden syrup
  • 1tbsp Free From Dairy Free Sunflower Spread
  • Pinch ground cinnamon
  • 40ml Alpro Dairy Free Cream Alternative UHT
  • 50g good-quality dark chocolate, (check to make sure it’s dairy-free)
  • 50ml Alpro Dairy Free Cream Alternative UHT
  • ¼tsp demerara sugar
  • 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.