Sometimes in life, you just have to eat cake.
salted pretzel brownies.
300g dark chocolate
260g butter
450g caster sugar
190g plain flour
5 eggs
200g salted pretzels
large pinch of sea salt
Preheat the oven to 170 degrees.
1. Grease and line a 28cm x 20cm baking tin.
2. Break the pretzels up into small pieces, along with a large pinch of sea salt, and spread them out over the bottom of the baking tin.
3. Melt the chocolate and butter together until smooth.
4. Stir in the sugar.
5. Add the flour and the eggs and mix well until smooth.
6. Spoon the mixture over the pretzels and bake in the oven for 40-45 minutes. It is always best to keep an eye on them towards the end and take them out when they are still a little bit squidgy as squidgy brownies are the best brownies!
260g butter
450g caster sugar
190g plain flour
5 eggs
200g salted pretzels
large pinch of sea salt
Preheat the oven to 170 degrees.
1. Grease and line a 28cm x 20cm baking tin.
2. Break the pretzels up into small pieces, along with a large pinch of sea salt, and spread them out over the bottom of the baking tin.
3. Melt the chocolate and butter together until smooth.
4. Stir in the sugar.
5. Add the flour and the eggs and mix well until smooth.
6. Spoon the mixture over the pretzels and bake in the oven for 40-45 minutes. It is always best to keep an eye on them towards the end and take them out when they are still a little bit squidgy as squidgy brownies are the best brownies!
lavender shortbread.
125g caster sugar (plus a little extra for sprinkling)
225g unsalted butter
300g plain flour
50g rice flour
3-4 sprigs of lavender, finely chopped
Preheat the oven to 180 degrees.
1. Cream together the butter and sugar.
2. Add the flour, rice flour and lavender and combine the ingredients with your fingers until a smooth dough forms.
3. On a floured surface, roll out the dough to a 5mm thickness.
4. Cut out using biscuit cutters (I used round ones but you can experiment with different shapes if you prefer) and place on a greased baking tray.
5. Bake in the oven for 15-20 mins or until a pale golden in colour.
6. Once cooled, sprinkle with extra caster sugar for an a little bit of crunch.
225g unsalted butter
300g plain flour
50g rice flour
3-4 sprigs of lavender, finely chopped
Preheat the oven to 180 degrees.
1. Cream together the butter and sugar.
2. Add the flour, rice flour and lavender and combine the ingredients with your fingers until a smooth dough forms.
3. On a floured surface, roll out the dough to a 5mm thickness.
4. Cut out using biscuit cutters (I used round ones but you can experiment with different shapes if you prefer) and place on a greased baking tray.
5. Bake in the oven for 15-20 mins or until a pale golden in colour.
6. Once cooled, sprinkle with extra caster sugar for an a little bit of crunch.
gluten-free toffee and honeycomb cheesecake.
360g gluten-free biscuits, crushed
85g butter, melted
400g toffees
200g dark chocolate
150ml evaporated milk
4 Crunchie bars
900g cream cheese
300g caster sugar
4 eggs
2 egg yolks
2 tablespoons cornflour
75ml whipping cream
2 tsps vanilla extract
Preheat the oven to 180 degrees.
1. Combine the biscuit crumbs with the melted butter and press onto the bottom and half way up the sides of a 23cm springform tin. Bake in the oven for 10 minutes.
2. Turn the oven up to 200 degrees. Melt the toffees, 150g of the chocolate and the evaporated milk in a saucepan. Mix until smooth and pour over the biscuit base. Break up two of the Crunchie bars and sprinkle over the toffee layer.
3. Beat the cream cheese until smooth. Add the sugar and cornflour and continue to beat.
4. Add the eggs and yolks one at a time and then beat in the cream and vanilla extract. Pour the liquid over the toffee layer.
5. Wrap the outside of the tin in foil and put into a large baking tin with 2.5 cm of water in the bottom.
6. Bake in the oven at 200 degrees for 15 minutes, then turn down to 110 degrees and continue to bake for 1 hour.
7. Leave to cool and chill overnight in the fridge. Scatter two crushed Crunchie bars on top and melt the remaining 50g of chocolate to drizzle.
85g butter, melted
400g toffees
200g dark chocolate
150ml evaporated milk
4 Crunchie bars
900g cream cheese
300g caster sugar
4 eggs
2 egg yolks
2 tablespoons cornflour
75ml whipping cream
2 tsps vanilla extract
Preheat the oven to 180 degrees.
1. Combine the biscuit crumbs with the melted butter and press onto the bottom and half way up the sides of a 23cm springform tin. Bake in the oven for 10 minutes.
2. Turn the oven up to 200 degrees. Melt the toffees, 150g of the chocolate and the evaporated milk in a saucepan. Mix until smooth and pour over the biscuit base. Break up two of the Crunchie bars and sprinkle over the toffee layer.
3. Beat the cream cheese until smooth. Add the sugar and cornflour and continue to beat.
4. Add the eggs and yolks one at a time and then beat in the cream and vanilla extract. Pour the liquid over the toffee layer.
5. Wrap the outside of the tin in foil and put into a large baking tin with 2.5 cm of water in the bottom.
6. Bake in the oven at 200 degrees for 15 minutes, then turn down to 110 degrees and continue to bake for 1 hour.
7. Leave to cool and chill overnight in the fridge. Scatter two crushed Crunchie bars on top and melt the remaining 50g of chocolate to drizzle.
hummingbird cake.
for the cake for the icing
300g caster sugar 600g icing sugar
3 eggs 100g butter
300ml sunflower oil 250g cream cheese
270g peeled bananas
1 tsp ground cinnamon
300g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp vanilla extract
100g tinned pineapple
100g pecans
Preheat the oven to 170 degrees.
1. Put the sugar, eggs, oil, mashed banana and cinnamon in a bowl and beat using an electric whisk.
2. Add the flour, bicarb of soda, salt and vanilla and continue to beat until everything is combined.
3. Stir in the chopped pineapple and pecan nuts.
4. Pour the mixture into three greased 20 cm cake tins and bake in the oven for 20-25 minutes. The cakes should be golden brown and springy to the touch. Leave the cakes to cool completely.
5. To make the icing, beat the icing sugar and butter together until well mixed.
6. Add the cream cheese and beat thoroughly. Cover each of the cake layers with icing and sandwich together.
300g caster sugar 600g icing sugar
3 eggs 100g butter
300ml sunflower oil 250g cream cheese
270g peeled bananas
1 tsp ground cinnamon
300g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp vanilla extract
100g tinned pineapple
100g pecans
Preheat the oven to 170 degrees.
1. Put the sugar, eggs, oil, mashed banana and cinnamon in a bowl and beat using an electric whisk.
2. Add the flour, bicarb of soda, salt and vanilla and continue to beat until everything is combined.
3. Stir in the chopped pineapple and pecan nuts.
4. Pour the mixture into three greased 20 cm cake tins and bake in the oven for 20-25 minutes. The cakes should be golden brown and springy to the touch. Leave the cakes to cool completely.
5. To make the icing, beat the icing sugar and butter together until well mixed.
6. Add the cream cheese and beat thoroughly. Cover each of the cake layers with icing and sandwich together.
peanut butter bites.
for the base
200g icing sugar
50g dark muscovado sugar
50g butter
200g crunchy peanut butter
for the topping
200g milk chocolate
100g dark chocolate
1 tbsp butter
1. Mix all of the ingredients for the base together with a wooden spoon.
2. Press the mixture into a lined 23cm square tin.
3. Melt the chocolate and butter together in a bowl over a pan of simmering water.
4. Spread the melted chocolate over the base.
5. Place the tin into the fridge for a few hours until it sets. Cut into squares and eat.
200g icing sugar
50g dark muscovado sugar
50g butter
200g crunchy peanut butter
for the topping
200g milk chocolate
100g dark chocolate
1 tbsp butter
1. Mix all of the ingredients for the base together with a wooden spoon.
2. Press the mixture into a lined 23cm square tin.
3. Melt the chocolate and butter together in a bowl over a pan of simmering water.
4. Spread the melted chocolate over the base.
5. Place the tin into the fridge for a few hours until it sets. Cut into squares and eat.
red velvet cupcakes.
for the cakes for the icing
60g butter 300g icing sugar
150g caster sugar 50g butter
1 egg, lightly beaten 125g cream cheese
10g cocoa powder
20ml red food colouring
1/2 tsp vanilla extract
120ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 1/2 tsp white wine vinegar
Preheat the oven to 170C
1. Put the butter and sugar in a large bowl and beat with an electric whisk until light and fluffy.
2. Slowly add the beaten egg and continue to whisk until well combined.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add this to the butter mixture and mix thoroughly until the whole mixture is coloured.
4. Pour in half of the buttermilk and half of the flour and beat well. Repeat this process with the rest of the buttermilk and flour.
5. Add the salt, bicarbonate of soda and white wine vinegar. Beat the mixture until well incorporated and continue beating for a couple more minutes.
6. Spoon the mixture into 12 cupcake cases, filling them two-thirds full. Bake in the oven for 20-25 minutes.
7. Leave the cupcakes to cool. While they are cooling, make the icing. Beat the icing sugar and butter together with an electric whisk. Add the cream cheese and continue to beat until it is mixed well. Beat for at least 5 minutes to produce a light and fluffy icing.
8. When the cupcakes are cool, spoon the icing on top, or use an icing bag and nozzle to create a swirly effect.
60g butter 300g icing sugar
150g caster sugar 50g butter
1 egg, lightly beaten 125g cream cheese
10g cocoa powder
20ml red food colouring
1/2 tsp vanilla extract
120ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 1/2 tsp white wine vinegar
Preheat the oven to 170C
1. Put the butter and sugar in a large bowl and beat with an electric whisk until light and fluffy.
2. Slowly add the beaten egg and continue to whisk until well combined.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add this to the butter mixture and mix thoroughly until the whole mixture is coloured.
4. Pour in half of the buttermilk and half of the flour and beat well. Repeat this process with the rest of the buttermilk and flour.
5. Add the salt, bicarbonate of soda and white wine vinegar. Beat the mixture until well incorporated and continue beating for a couple more minutes.
6. Spoon the mixture into 12 cupcake cases, filling them two-thirds full. Bake in the oven for 20-25 minutes.
7. Leave the cupcakes to cool. While they are cooling, make the icing. Beat the icing sugar and butter together with an electric whisk. Add the cream cheese and continue to beat until it is mixed well. Beat for at least 5 minutes to produce a light and fluffy icing.
8. When the cupcakes are cool, spoon the icing on top, or use an icing bag and nozzle to create a swirly effect.
lemon and polenta cake.
for the cake
3 eggs
110g caster sugar
1 lemon
50g polenta
30g ground almonds
for the filling
300ml double cream
250g lemon curd
Preheat the oven to 180C.
1. Separate the eggs and whisk together the yolks and sugar until pale and creamy.
2. Finely grate the lemon. Add the juice of the lemon to the yolks and sugar a little at a time, whisking continuously until it thickens.
3. Mix the lemon zest, polenta and ground almonds together. Stir this into the mixture.
4. Beat the egg whites until almost stiff and fold them into the mixture.
5. Pour the mixture into a greased and lined 20cm cake tin. Bake for 30 minutes.
6. Once the cake is completely cool, carefully slice it in half horizontally.
7. To make the filling, beat the cream until it is firm and mix in the lemon curd. Cover one half of the cake in the cream, lay the other half on top and use the rest to cover the entire top and sides of the cake. Decorate as you like.
3 eggs
110g caster sugar
1 lemon
50g polenta
30g ground almonds
for the filling
300ml double cream
250g lemon curd
Preheat the oven to 180C.
1. Separate the eggs and whisk together the yolks and sugar until pale and creamy.
2. Finely grate the lemon. Add the juice of the lemon to the yolks and sugar a little at a time, whisking continuously until it thickens.
3. Mix the lemon zest, polenta and ground almonds together. Stir this into the mixture.
4. Beat the egg whites until almost stiff and fold them into the mixture.
5. Pour the mixture into a greased and lined 20cm cake tin. Bake for 30 minutes.
6. Once the cake is completely cool, carefully slice it in half horizontally.
7. To make the filling, beat the cream until it is firm and mix in the lemon curd. Cover one half of the cake in the cream, lay the other half on top and use the rest to cover the entire top and sides of the cake. Decorate as you like.
salted caramel shortbread.
for the shortbread
250g plain flour
75g caster sugar
175g butter
for the caramel
100g butter
2 x 397g tin of condensed milk
100g light brown sugar
1 tsp Maldon sea salt
for the topping
200g milk or plain chocolate
Preheat the oven to 180C
1. Mix together the butter, the flour and the sugar until it is has a sandy consistency.
2. Press the mixture into a greased baking tray (13 x 9 inch), using the back of a spoon to compress it. Prick with a fork and bake for about 20 minutes or until the shortbread is golden brown.
3. Meanwhile, make the caramel by melting the butter, the sugar and the condensed milk in a large saucepan over a gentle heat. Once it reaches boiling point, simmer for 10 minutes, stirring continuously to prevent it from burning.
4. When the shortbread is completely cool, layer the caramel on top and sprinkle over the teaspoon of sea salt. Put in the fridge until cool.
5. Melt the chocolate in a bowl over a saucepan of simmering water and pour this over the caramel to create the third and final layer. Leave to cool completely and cut into bars. A long process but totally worth it!
250g plain flour
75g caster sugar
175g butter
for the caramel
100g butter
2 x 397g tin of condensed milk
100g light brown sugar
1 tsp Maldon sea salt
for the topping
200g milk or plain chocolate
Preheat the oven to 180C
1. Mix together the butter, the flour and the sugar until it is has a sandy consistency.
2. Press the mixture into a greased baking tray (13 x 9 inch), using the back of a spoon to compress it. Prick with a fork and bake for about 20 minutes or until the shortbread is golden brown.
3. Meanwhile, make the caramel by melting the butter, the sugar and the condensed milk in a large saucepan over a gentle heat. Once it reaches boiling point, simmer for 10 minutes, stirring continuously to prevent it from burning.
4. When the shortbread is completely cool, layer the caramel on top and sprinkle over the teaspoon of sea salt. Put in the fridge until cool.
5. Melt the chocolate in a bowl over a saucepan of simmering water and pour this over the caramel to create the third and final layer. Leave to cool completely and cut into bars. A long process but totally worth it!
apple and ginger strudel.
700g apples
½ orange, juice and zest
only
100g caster sugar
55g sultanas
1-2 inch
fresh ginger (depending on how 'gingery' you want it)
8 sheets ready-made filo pastry
55g butter, melted
2 tbsp dried breadcrumbs
Preheat the oven to 190C.
1. Finely grate the orange zest and squeeze the juice.
Core, peel and chop the apples. Finely grate the ginger.
2. Mix the zest, juice, apples, ginger, sultanas and sugar together.
3. Brush each sheet of filo pastry with melted butter and place the sheets on top of each other.
4. Spread the breadcrumbs over the top sheet of pastry and place the apple mixture in the centre.
5. Carefully roll the pastry up with the apple mix inside, folding in the ends carefully.
6. Place on a greased baking sheet and bake in the oven for 40 mins until golden brown.
½ orange, juice and zest
only
100g caster sugar
55g sultanas
1-2 inch
fresh ginger (depending on how 'gingery' you want it)
8 sheets ready-made filo pastry
55g butter, melted
2 tbsp dried breadcrumbs
Preheat the oven to 190C.
1. Finely grate the orange zest and squeeze the juice.
Core, peel and chop the apples. Finely grate the ginger.
2. Mix the zest, juice, apples, ginger, sultanas and sugar together.
3. Brush each sheet of filo pastry with melted butter and place the sheets on top of each other.
4. Spread the breadcrumbs over the top sheet of pastry and place the apple mixture in the centre.
5. Carefully roll the pastry up with the apple mix inside, folding in the ends carefully.
6. Place on a greased baking sheet and bake in the oven for 40 mins until golden brown.
lemon curd.
3 lemons
220g caster sugar
3 eggs, separated
100g butter
1. Grate the zest of all 3 lemons and squeeze the juice from them.
2. Mix the lemon juice, zest, butter and caster sugar together in a double boiler (or if you don't have one, a bowl over a simmering pan of water will do the job!) Bring to a simmer and stir until the butter has melted and all of the sugar has dissolved.
3. Beat together the egg yolks only and then beat these into the lemon juice mix. Keep stirring until the mixture thickens slightly. This should take about 10 minutes.
4. Take off the heat and strain the mixture through a sieve
to get rid of the lemon rind.
5. Heat up a jar with boiling water. Pour the lemon curd into the
hot jar and seal. It will thicken as it cools down.
220g caster sugar
3 eggs, separated
100g butter
1. Grate the zest of all 3 lemons and squeeze the juice from them.
2. Mix the lemon juice, zest, butter and caster sugar together in a double boiler (or if you don't have one, a bowl over a simmering pan of water will do the job!) Bring to a simmer and stir until the butter has melted and all of the sugar has dissolved.
3. Beat together the egg yolks only and then beat these into the lemon juice mix. Keep stirring until the mixture thickens slightly. This should take about 10 minutes.
4. Take off the heat and strain the mixture through a sieve
to get rid of the lemon rind.
5. Heat up a jar with boiling water. Pour the lemon curd into the
hot jar and seal. It will thicken as it cools down.
peanut butter and chocolate cookies.
225g unsalted butter
200g caster sugar
200g soft light brown sugar
2 eggs
1/2 tsp vanilla extract
240g crunchy peanut butter
340g plain flour
2 1/2 tsp bicarbonate of soda
1/2 tsp salt
75g dark chocolate, chopped
Preheat the oven to 170C.
1. Cream together the butter and sugar until light and fluffy. You can use an electric hand whisk for this.
2. Add the eggs one at a time, mixing well.
3. Beat in the vanilla extract and the peanut butter.
4. Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed.
5. Stir in the chocolate.
6. Arrange balls of the dough on a greased baking tray, making sure that they are well spaced to allow for spreading. I only managed to get about 6 cookies on each baking tray so you will need a few!
7. Bake in the oven for 10 minutes or until golden brown and quite flat.
8. Leave the cookies to cool on the tray slightly before turning out onto a wire cooling rack to cool completely. Or eat them straight from the oven - delicious!
200g caster sugar
200g soft light brown sugar
2 eggs
1/2 tsp vanilla extract
240g crunchy peanut butter
340g plain flour
2 1/2 tsp bicarbonate of soda
1/2 tsp salt
75g dark chocolate, chopped
Preheat the oven to 170C.
1. Cream together the butter and sugar until light and fluffy. You can use an electric hand whisk for this.
2. Add the eggs one at a time, mixing well.
3. Beat in the vanilla extract and the peanut butter.
4. Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed.
5. Stir in the chocolate.
6. Arrange balls of the dough on a greased baking tray, making sure that they are well spaced to allow for spreading. I only managed to get about 6 cookies on each baking tray so you will need a few!
7. Bake in the oven for 10 minutes or until golden brown and quite flat.
8. Leave the cookies to cool on the tray slightly before turning out onto a wire cooling rack to cool completely. Or eat them straight from the oven - delicious!
oreo brownies.
125g butter
50g cocoa powder
60g plain chocolate in small pieces
2 medium eggs
1/2 tsp salt
250g light brown sugar
125g self raising flour
85g chopped walnuts
1/2 packet Oreo cookies
Preheat oven to 180c
1. Melt the butter in a saucepan, stir in the cocoa power, add the chocolate and stir until melted. Remove from the heat.
2. Whisk the eggs, sugar and salt until light and frothy, then whisk in the butter and chocolate mixture.
3. Sift the flour into the mixturea and fold in lightly with large metal spoon.
4. Roughly break up the Oreo cookies and stir into the mixure, along with the nuts.
5. Pour the mixture into a greased and lined 7inch square baking tin.
6. Bake for 30-40 mins – the brownie should be slightly undercooked.
7. Cool in the tin, cut into squares, and enjoy.
50g cocoa powder
60g plain chocolate in small pieces
2 medium eggs
1/2 tsp salt
250g light brown sugar
125g self raising flour
85g chopped walnuts
1/2 packet Oreo cookies
Preheat oven to 180c
1. Melt the butter in a saucepan, stir in the cocoa power, add the chocolate and stir until melted. Remove from the heat.
2. Whisk the eggs, sugar and salt until light and frothy, then whisk in the butter and chocolate mixture.
3. Sift the flour into the mixturea and fold in lightly with large metal spoon.
4. Roughly break up the Oreo cookies and stir into the mixure, along with the nuts.
5. Pour the mixture into a greased and lined 7inch square baking tin.
6. Bake for 30-40 mins – the brownie should be slightly undercooked.
7. Cool in the tin, cut into squares, and enjoy.
mocha cake with mascarpone icing.
for the cake for the icing
250g 250g mascarpone
butter 200ml double cream
225g caster sugar 1tsp strong instant coffee
225g self-raising flour 3-4 tbsp icing sugar
2 tsp baking
powder
30g cocoa
4 eggs
80ml milk
3 tbsp strong espresso coffee
Preheat the oven at 170C
1. Beat the butter and caster sugar together until light and fluffy.
2. In a separate bowl, sieve together the flour, baking powder and cocoa.
3. Lightly beat together the milk and the eggs.
4. Slowly add the flour mixture and the egg mixture to the butter and caster sugar and continue to beat the whole time until you have a smooth mixture.
5. Divide the mixture between 2 round 20cm cake tins and bake in the oven for 35-40 mins until risen.
6. Turn the cakes onto a wire rack and leave to cool completely.
7. Meanwhile, make the icing by whisking together all of the ingredients together until thick and creamy. Spread the icing on the top of one of the cakes and sandwich the two cakes together. Spread the rest of the icing over the top and around the sides of the cake. Smooth over with a palette knife and decorate with grated chocolate.
250g 250g mascarpone
butter 200ml double cream
225g caster sugar 1tsp strong instant coffee
225g self-raising flour 3-4 tbsp icing sugar
2 tsp baking
powder
30g cocoa
4 eggs
80ml milk
3 tbsp strong espresso coffee
Preheat the oven at 170C
1. Beat the butter and caster sugar together until light and fluffy.
2. In a separate bowl, sieve together the flour, baking powder and cocoa.
3. Lightly beat together the milk and the eggs.
4. Slowly add the flour mixture and the egg mixture to the butter and caster sugar and continue to beat the whole time until you have a smooth mixture.
5. Divide the mixture between 2 round 20cm cake tins and bake in the oven for 35-40 mins until risen.
6. Turn the cakes onto a wire rack and leave to cool completely.
7. Meanwhile, make the icing by whisking together all of the ingredients together until thick and creamy. Spread the icing on the top of one of the cakes and sandwich the two cakes together. Spread the rest of the icing over the top and around the sides of the cake. Smooth over with a palette knife and decorate with grated chocolate.
dark chocolate and salted peanut cheesecake.
for the base for the filling
200g digestives 150g dark chocolate
75g salted peanuts 200ml double cream
50g butter 2 eggs
2 tbsp golden syrup 100g caster sugar
500g full-fat cream cheese
150g crunchy peanut butter
Heat the oven to 150C
1. Melt the butter in a saucepan and then whizz it together with the digestives, peanuts and golden syrup in a food processor.
2. Press this mixture into the base of a 20cm springform tin, lined with greaseproof paper, and place in the fridge.
3. Put the chocolate and cream into a heatproof bowl over a pan of simmering water and leave it to melt.
4. Whisk the eggs and the sugar together until pale and fluffy. Beat in the cream cheese and peanut butter, then fold in the chocolate and cream mixture.
5. Spoon this mixture onto the biscuit base and smooth flat with the back of a spoon.
6. Place a roasting tin half-filled with boiling water in the bottom of the oven. This may seem like a bit of a faff but it stops the top of the cheesecake from cracking. Bake on the middle shelf for 1 hour 15 mins. It should be just set but slightly wobbly in the middle.
7. Cool in the fridge immediately and decorate with chocolate curls and crushed peanuts.
200g digestives 150g dark chocolate
75g salted peanuts 200ml double cream
50g butter 2 eggs
2 tbsp golden syrup 100g caster sugar
500g full-fat cream cheese
150g crunchy peanut butter
Heat the oven to 150C
1. Melt the butter in a saucepan and then whizz it together with the digestives, peanuts and golden syrup in a food processor.
2. Press this mixture into the base of a 20cm springform tin, lined with greaseproof paper, and place in the fridge.
3. Put the chocolate and cream into a heatproof bowl over a pan of simmering water and leave it to melt.
4. Whisk the eggs and the sugar together until pale and fluffy. Beat in the cream cheese and peanut butter, then fold in the chocolate and cream mixture.
5. Spoon this mixture onto the biscuit base and smooth flat with the back of a spoon.
6. Place a roasting tin half-filled with boiling water in the bottom of the oven. This may seem like a bit of a faff but it stops the top of the cheesecake from cracking. Bake on the middle shelf for 1 hour 15 mins. It should be just set but slightly wobbly in the middle.
7. Cool in the fridge immediately and decorate with chocolate curls and crushed peanuts.
rocky road fridge cake.
500g Cadburys milk chocolate
175g butter
4 tbsp golden syrup
150g digestive biscuits
100g cornflakes
100g sultanas
100g marshmallows
100g white chocolate (optional)
1. Place 300g of the milk chocolate into a large heatproof bowl with the butter and syrup and melt over a pan of simmering water.
2. Crush the biscuits and cornflakes and chop up the marshmallows.
3. Stir all of the ingredients, except the white chocolate, into the melted chocolate mixture until evenly coated.
4. Pour the mixture into a into a 23cm square baking tin lined with greaseproof paper and level with the back of a spoon.
5. Chill in the fridge for 3-4 hours.
6. Melt the remaining 200g of milk chocolate and pour this over the chilled mixture. Chill for a further couple of hours until set.
7. If using the white chocolate, melt it and drizzle over the top of the cake. Chill until set and ready to be sliced and served.
175g butter
4 tbsp golden syrup
150g digestive biscuits
100g cornflakes
100g sultanas
100g marshmallows
100g white chocolate (optional)
1. Place 300g of the milk chocolate into a large heatproof bowl with the butter and syrup and melt over a pan of simmering water.
2. Crush the biscuits and cornflakes and chop up the marshmallows.
3. Stir all of the ingredients, except the white chocolate, into the melted chocolate mixture until evenly coated.
4. Pour the mixture into a into a 23cm square baking tin lined with greaseproof paper and level with the back of a spoon.
5. Chill in the fridge for 3-4 hours.
6. Melt the remaining 200g of milk chocolate and pour this over the chilled mixture. Chill for a further couple of hours until set.
7. If using the white chocolate, melt it and drizzle over the top of the cake. Chill until set and ready to be sliced and served.
mini egg cookies.
225g butter
350g soft light brown sugar
2 eggs
1/2 tsp vanilla extract
400g plain flour
1/2 tsp salt
2 1/2 tsp bicarbonate of soda
150g Cadburys Mini Eggs
Preheat the oven to 170C
1. Cream together the butter and sugar until light and fluffy.
2. Add the eggs one at a time, mixing well with an electric hand mixer.
3. Add the flour, salt and bicarbonate of soda and mix well.
4. Mix in the Mini Eggs until evenly dispersed.
5. Arrange the mixture on a well-greased baking tray in small round balls, spaced apart to allow for spreading.
6. Bake in the oven for 10 minutes or until golden brown.
350g soft light brown sugar
2 eggs
1/2 tsp vanilla extract
400g plain flour
1/2 tsp salt
2 1/2 tsp bicarbonate of soda
150g Cadburys Mini Eggs
Preheat the oven to 170C
1. Cream together the butter and sugar until light and fluffy.
2. Add the eggs one at a time, mixing well with an electric hand mixer.
3. Add the flour, salt and bicarbonate of soda and mix well.
4. Mix in the Mini Eggs until evenly dispersed.
5. Arrange the mixture on a well-greased baking tray in small round balls, spaced apart to allow for spreading.
6. Bake in the oven for 10 minutes or until golden brown.
cheese and courgette muffins.
225g wholemeal self- raising flour
1/2 tsp salt
100g courgettes, grated
100g cheddar cheese, grated
175ml milk
1 tsp pesto
1 egg
2 tbsp olive oil
Preheat the oven to 200C.
1. Line a 12 hole muffin tin with paper muffin cases.Mix together the flour, salt, courgettes and cheese. Season with freshly ground black pepper.
2. In a separate bowl, mix together the milk, pesto, egg and olive oil. Pour this mixture into the dry ingredients. Gently stir together until just combined.
3. Spoon the muffin mixture into the paper cases.
4. Bake in the oven for 20-25 mins. These are best eaten warm.
1/2 tsp salt
100g courgettes, grated
100g cheddar cheese, grated
175ml milk
1 tsp pesto
1 egg
2 tbsp olive oil
Preheat the oven to 200C.
1. Line a 12 hole muffin tin with paper muffin cases.Mix together the flour, salt, courgettes and cheese. Season with freshly ground black pepper.
2. In a separate bowl, mix together the milk, pesto, egg and olive oil. Pour this mixture into the dry ingredients. Gently stir together until just combined.
3. Spoon the muffin mixture into the paper cases.
4. Bake in the oven for 20-25 mins. These are best eaten warm.
