Preheat oven to 180°C. Line a baking tray with parchment paper. Once the oven is ready, place your hazelnuts on a tray and place in the oven for about 15mins. In the meantime, melt your milk chocolate. I recommend doing this slowly in a microwave and constantly stirring and checking it as it can burn very easily. Once the chocolate is fully melted, place on your baking sheet and spread evenly.
Once your hazelnuts area ready, take them out and place them in a dry kitchen towel and rub. This will remove the skin/coating. Then chop into smaller pieces. Sprinkle these on top of the chocolate with the cranberries and leave in the fridge to chill for a few hours. Then break and serve.
**Please note this is a mini cake and serves about 6 people. If you want to make a larger version, simply double/triple the recipe
400g milk chcoolate
5 large/6 average size tbsp golden syrup
250g digestive biscuits
For the decorating
Maltesers (2-3 family bags)
Holly (to decorate)
First, break/smash all the biscuits until they are small lumps/crumbs. You can do this using a zip lock bag and rolling pin. Melt the butter and golden syrup over a low heat. When the butter is half way melted, add in the chocolate, stirring constantly. Once the mixture is fully melted, take it off the heat and stir in the biscuits. From there, line a bowl (shaped as closely as possible to a pudding) and poor the mixture in. Smooth with a spoon until flat and place in the fridge for a few hours until fully solid.
Once your biscuit cake is solid, take it out of the parchment paper and place on your serving tray/dish. Then spread either nutella or chocolate icing all around the outside of the cake so that the maltesers can stick to something. Then stick the maltesers onto the cake. Roll out some white fondant (using dusted icing sugar to stop it from sticking) and shape into the top part of the pudding. Then place on top and use some holly/rosemary/berries to decorate.
Beat the butter until smooth and creamy. Then add in the sieved icing sugar one half at a time until smooth. Finally beat in the Nutella until thick and creamy. For the chocolate cake, I used Nigella’s recipe here – it is so quick and easy to make!
Method:Preheat the oven to 180 degrees celsius. Melt the butter, sugar and golden syrup in a pot over a low heat. Once melted, take off the heat and pour into a bowl. Then add the oats and flour and stir thoroughly. Place a baking sheet onto a tray, and pour the flapjack mixture in, flattening with a spoon. *Note do not make them too thin (about half an inch.) Bake for 20 minutes until golden.
Leave to cool and cut into squares.
**Tip: if you are a chocolate lover, you can melt some chocolate and drizzle on top of the flapjacks.
Melt butter and mars bars over a low heat until fully combined. Place the rice krispies in a bowl and add in the mars bar mix. Line a square tin with parchment paper and add the mars bar mix. Flatten with a spoon then put in the freezer for 20 mins. Meanwhile melt the white chocolate. After 20 mins, take out the mars bar tin and pour the white chocolate over, spreading evenly. Add the M&Ms. Leave in the fridge until hard. Once the chocolate has hardened, take the mars bar mix out of the tray, slice into squares and serve.
Beat the butter and sugar together until creamy. Then beat in the eggs. Finally sieve the flour in and mix thoroughly until there are no lumps. Place in a small square/rectangular tray (8×8/9×9) with parchment paper. Bake for approximately 20 minutes at 180 °C.
Once baked, take out of the tray and leave to cool. In the meantime, squeeze the juice from 2-3 lemons into a bowl and add in 3 tablespoons of caster sugar. Mix together. Poke holes in the cake and pour the sugar/lemon juice mix over the cake. This will seep into the cake making it very moist. Finally, mix some icing sugar and lemon juice together to make a thick icing (note you will only need a small bit of lemon juice.) Spread the icing on top of the cake. Use a knife to do this, constantly dipping the knife into water (this will help it spread easier.)
Leave the icing to dry, then slice into even square shapes and serve.
To make the caramel, add 245g granulated sugar to a pot and stir consistently over a high heat. Once the sugar turns to chunks, it will melt to form a light brown liquid. Once the sugar is a liquid, add in 90g of butter. Stir for about 2 mins until it combines. Then add in 125ml of double cream and a 1/4 tsp of vanilla slowly to the mixture. Allow to boil for 1 minute. Then take off the heat and allow to cool.
To make the brownies, melt the dark chocolate in a bowl over boiling water. Then melt in the butter. Separately whisk the eggs and sugar together. After the chocolate/butter mix has cooled slightly, add eggs and sugar mix and beat. Finally sieve in the plain flour. Place the brownies into your tray and spread evenly. Then add in the half of the caramel and swirl through with a knife.
Bake at 180°C for about 25 mins.
Once the brownies have completely cooled, chop into even squares and play on to your serving tray. Drizzle the remaining caramel over the brownies, sprinkle with sea salt on top and serve. (as per below)
Melt the dark chocolate in a bowl over boiling water. Then melt in the butter. Separately whisk the eggs and sugar together. After the chocolate/butter mix has cooled slightly, add eggs and sugar mix and beat. Finally sieve in the plain flour. Chop the chocolate into chunks and add them in.