I pre-ordered it.
It will arrive today.
It left Birmingham at 6.58 this morning.
But it isn't here yet.
I hope it will arrive before I've eaten all of the millionaire's shortbread.
Cheat's Millionaire's Shortbread
Make some shortbread by rubbing 6oz of plain flour and 4oz of butter together to make a crumbly mixture. Mix in 2oz sugar. Tip the mixture into a greased tin about 6½ '' by 10''. Press firmly. Bake at 160°c (140°c) for about 20 mins until pale gold. Cool.
This is the cheat's part. Open a jar of caramel sauce*, get a teaspoon and eat a spoonful or two, lick the lid and then spread the rest on top of the shortbread. Put it into the fridge to firm up a bit. Use your index finger to clean the jar out thoroughly.
Put a small bowl over a pan of simmering water. Break 200g of chocolate into pieces, put in the bowl and melt slowly over the simmering water. If you add some cream the mixture will become glossy and less likely to crack when cutting. I added about 3 tablespoons which was not enough to prevent cracking.
Spread the chocolate over the caramel. Sprinkle the chocolate with sea salt if you want to be on trend.
When the chocolate has set firm cut into small squares. It is extremely sweet so don't be tempted to make them too big -remember all the caramel you snaffled earlier.
*Any caramel sauce will do; Merchant Gourmet do a dulce de leche, Bonne Maman do a Confiture de Caramel and you can buy ready caramelised condensed milk.
And behold, as I am about to hit publish a man in a van pulls up in front of my house with a parcel for me.
Now I have millionaire's shortbread and Nigel.