I came up with this recipe years ago as an alternative to millionaire shortbread as I don’t personally like the shortbread base on it but love the toffee/caramel part. I’ve used Cadbury’s dairy milk here but I sometimes make it with milky bar or you can have a milk choc base with a white choc topping, it’s lovely however you choose to make it. Ingredients and recipe as follows – Ingredients- 4 large bars Cadbury’s choc Rice Krispies 8oz butter…
I first had these delicious little cakes as part of a lovely afternoon tea at Galgorm Resort & Spa and have wanted to try making them ever since. I ordered a silicone mould from eBay as I wanted them to be the same little oval shape as those ones. They can be made either with pears or raspberries and for my first go at making them I used tinned pears cut into little slices. Recipe as follows – Ingredients One…
I have always loved creating new recipes since I was a child and remember winning a Scotbloc cooking chocolate competition to create a traybake using their orange flavoured chocolate when I was around 12 years old so the challenge of creating a recipe with delicious Argentinean Blueberries was right up my street and I couldn’t wait to get started. Argentinean blueberries are sweeter than other types making them the perfect ingredient for this recipe. I started off by making blueberry…
This is one of my favourite desserts especially at this time of year and it’s really just a basic crumble recipe with toffee added. When I originally made this dessert I always made it in a flan dish with a shortcrust pastry base baked blind before adding cooked apples and then a layer of crumble before adding homemade toffee but I’ve simplified it over the years and it tastes just as good like this! I always use Granny Smith…