“These ‘Valenterry’s’ Day treats are best enjoyed with a glass of something orange or fizzy, whether you’re on a tropical balcony or in your pyjamas watching a true-crime doc (who says romance is dead).”

Ingredients

• 100g butter, plus extra for greasing
• milk terry’s chocolate orange
• medium free-range eggs
• 50g caster sugar
• 50g plain flour double cream, to serve

Method

Preheat the oven to 200°C/180°C fan/gas mark 6 and lightly butter 4 small pudding moulds.

Lovingly smash the Milk Terry’s Chocolate Orange, setting aside 4 segments. Add the remaining chocolate to a pan with the butter and melt over a low heat.

Whisk together the eggs and sugar in a bowl until combined and then pour in the melted chocolate. Stir, then gradually add the flour, ensuring there are no lumps.

Divide the mixture between the 4 moulds and place in the oven for 10 minutes.

For extra Valentine’s points, clean up while you wait (honestly, it’s worth it). Take your puddings out and allow to rest for a minute or two.

Turn out the puddings on to a plate, with fingers crossed for a melty molten middle. Top each with a dollop of whipped cream and a Terry’s Chocolate Orange segment and serve.

“Millionaire’s shortbread with a Terry’s Chocolate Orange topping surely must be a level or two up – trillionaire’s shortbread? It’s rich enough for any sweet tooth, that’s for sure. And make sure to use rice flour – it gives the shortbread its unique crunch beneath the luscious Chocolate Orange topping.”

Ingredients

For the shortbread base:

• 200g plain flour, plus extra for dusting
• 100g rice flour
• 100g caster sugar
• 200g butter, diced, plus extra for greasing
• 60g milk or dark Terry’s Chocolate Orange segments, chopped

For the caramel layer:

• 175g butter
• 175g sugar
• 4 tbsp golden syrup
• 400ml condensed milk
• ½ tsp salt
• for the chocolate topping
• 200g milk or dark Terry’s Chocolate Orange segments

Method

Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly butter a 20cm square cake tin.

Mix the flour, rice flour and sugar together in a large bowl. Add the butter and rub together until the mixture resembles fine breadcrumbs. Mix in the chopped chocolate and use your hands to bring it together. Tip on to a lightly floured work surface and knead the mixture briefly with your hands to form a ball of dough.

Transfer to the prepared tin and press the mixture down firmly, levelling the top. Prick several times with a fork and then bake in the oven for 20–25 minutes, or until pale golden.

Set aside to cool in the tin while you make the caramel layer.

Put all the caramel ingredients into a large pan and set over a low heat. Stir gently until the butter melts and the sugar dissolves. Increase the heat to medium so it starts to simmer and cook for 10–15 minutes, stirring occasionally to stop it sticking and catching, until it turns golden and thickens to a soft fudge-like consistency.

Pour the caramel mixture over the top of the shortbread and level the top with a palette knife. Set aside for 1 hour or until it sets.

Meanwhile, make the Terry’s Chocolate Orange topping. Melt the chocolate (see page 12), then pour it over the set caramel.

Leave in a cool place until the chocolate sets and then cut into squares. This will keep well in an airtight container for up to 1 week.

Try this

These are a perfect lift on a rainy afternoon! For an extra-special topping, sprinkle the chocolate layer with chopped walnuts, candied orange peel or ginger, or add a teaspoon of salt to the middle layer for a wonderful salted caramel surprise.

The Terry’s Chocolate Orange Cookbook: 60 Smashing Chocolate Orange Recipes (£12.99, HarperNonFiction) is out now