Perfecting Bakes

I am an amateur baker and I love to bake for my friends and family and create things in the kitchen. I love raspberries (I think it’s more or an addiction) and chocolate. I love recreating and putting my twist of bakes. I like anything that brings out my creative side, which is probably one of the reasons why I like baking so much.

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My dad does like a Mr Kipling Cake from the supermarket but the way he cuts it (into quarters) it doesn’t really last that long, and most of the time you struggle to get a piece.

With Father’s Day coming up ‘next weekend’ I think this cake is a must!

I think it just became tradition to make this cake for my dad Father’s Day, as he really likes it, and it last a bit longer than your one from the supermarket. He said that it tastes like a Mr. Kipling Cake but just a little lighter in texture which he said was better.

Light Fruit Cake – (My Mr Kipling)

170g Unsalted Butter, at room temperature 170g Caster Sugar 3 Large Eggs, at room temperature 340g Self Raising Flour 225g Sultanas 6 Tablespoons Milk, to soften the dough – you may not need it all 2-3 Tablespoons Demerara Sugar, for sprinkling

Preheat the oven to Gas Mark 4, grease and baseline a 23cm (9 inch) round cake tin. You can use a deep 20cm (8 inch) round cake tin, but the baking times may differ.

Beat together the butter and sugar until light and fluffy. Making sure to get lots of air into the mixture.

Beat in the eggs, one at a time, beating well after each addition.

Stir in the flour, then add in the sultanas and stir to combine.

Add in the tablespoons of milk, I did this in two stages, stir until you have a soft dough. Add more milk if you find necessary.

Spoon the mixture into the prepared cake tin and smooth the surface using the back of a spoon.

Sprinkle the Demerara sugar over the surface of the cake.

Bake in the oven for approximately 1 hour 30 minutes or until a skewer inserted into the centre comes out clean. Check the cake after just an hour to make sure that it isn’t browning too much – if it is, cover the top loosely with some foil and continue cooking.

Leave to cool on a wire rack and remove from the tin when the cake is cool enough to handle. Then leave the cake to cool completely on the wire rack.

Store the cake in an airtight container for up to 5 days – if it lasts that long

Notes You don’t have to use all sultanas, sometimes I do a mix of Golden Flame Raisins and Sultanas

Light Fruit Cake (My Mr Kipling) My dad does like a Mr Kipling Cake from the supermarket but the way he cuts it…

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With the Christmas season coming up (yes I have just said the C word in November) I thought that I would share my favourite mince pie recipe with you, my family love these and prefer them over your regular mince pies.

I have adapted this Mince Pie Recipe from the Queen of baking Mary Berry, I just decided to make a non-alcoholic version by using the zest of an orange instead of brandy, as not everyone likes alcohol in things, I know my Dad doesn’t.

Some people are not the biggest fans of mince pies, but I have found by putting orange zest in, it takes away some of the sharpness you get with mincemeat, and even those who are a bit dubious of mince pies love these. I have also converted my boyfriend who doesn’t like nuts or mince pies, but he loves these frangipane mince pies.

These frangipane mince pies taste so delicious, the ground almonds pair beautifully with the mincemeat and you get that hint of the orange too. They taste amazing slightly warm, but they taste just a yummy cool too.

They are perfect for gifting people at Christmas, just but them in a small box or cellophane bag and tie with a ribbon and you have a great homemade edible gift. If you don’t want to go out and by boxes you could always use an old sweet or biscuit tin lined with baking paper.

Frangipane Mince Pies

Adapted From Mary Berry Makes 18 – 20 Mince Pies

Pastry * 175g Plain Flour 75g Butter, chilled, cut into cubes 25g Icing Sugar 1 Large Egg, beaten

Frangipane 100g Butter, at room temperature 100g Caster Sugar 2 Large Eggs, at room temperature 100g Ground Almonds 1 level tablespoon Plain Flour 1/2 teaspoon Almond Extract

Filling and Topping 410g Jar Mincemeat flavoured with the zest of 1 Orange  Handful of Flaked Almonds

Apricot Jam & Lemon Juice to glaze or Dust with Icing Sugar (optional)

* If you don’t want to make your own pastry or you don’t have the time, you can always use ready rolled shortcrust pastry from your supermarket. 

Preheat the oven to Gas Mark 6.

To make the pastry: measure the flour, butter and icing sugar into a food-processor bowl, then process until the mixture resembles breadcrumbs. Pour in the beaten egg and pulse the blade until the dough starts to form a ball. Knead lightly, wrap and chill for about 30 minutes if the pastry is not quite firm enough to roll out.

To make the frangipane: put the butter and sugar into the unwashed processor and blend until soft and creamy. Scrape down the sides, add the eggs and continue to process. Don’t worry if the mixture looks curdled at this stage. Add the ground almonds, flour and almond extract, and mix briefly.

Roll the pastry out thinly on a lightly floured work surface and cut into 18 x 6.5cm circles. Use to line the tins. Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane mixture. There is no need to spread the mixture flat as it will level out in the oven (but do not overfill the tins). Sprinkle a few flaked almonds on top.

Bake in the preheated oven for 15-17 minutes, watching carefully. Remove from the tins and allow to cool a little on a wire rack.

In a small saucepan heat the the apricot jam with a little lemon juice or water and bring to the boil (you are looking for a spreadable consistency). Brush each warm tartlet with glaze, or alternatively dust with some icing sugar.

Like traditional mince pies, these are best served warm, my dad has had them with custard for a Christmassey dessert which is great if you don’t like Christmas pudding.

Variation If you want to make a large tart instead of individual ones, you can use the exact recipe quantity as above to make a large Mince Frangipane Tart by using a 9 inch (23cm) loose-bottomed tart tin. Which will take about 25 – 30 minutes to bake in a preheated oven at Gas Mark 6.

Frangipane Mince Pies With the Christmas season coming up (yes I have just said the C word in November)

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Last month was my 29th Birthday!

I didn’t really have much planned for my birthday but I said to my Mom and Boyfriend about going to the Safari Park as we had a free return and I love animals. Thankfully we had good weather for our trip out, we had a lovely day out together seeing the animals.

Here are some pictures from our trip to the Safari Park we saw their new baby rhino and giraffe and their young zebra’s and elephant. I also got a couple random shots of a squirrel that we saw.

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Baby Rhino ‘Granville’ lying in the sun

My Boyfriend got some really great pictures too, here are a couple of the baby giraffe ‘Gerald’.

White Lion playing with a branch

On the night of my birthday we got a takeaway and Jim helped me carry on with decorating my cake which we started making the day before. It was a basic sponge cake, a couple of the layers I coloured purple which I alternated with plain sponges. Sandwiched with raspberry jam along with my favourite white chocolate buttercream which I also coated the cake with before pouring on the purple mirror glaze and decorating with gold glitter, stars and magic stars.

My sister also came down on the weekend and she made me a cake, as soon as I saw it I knew I had to sent a picture to my boyfriend as I nicknamed him unicorn (just a personal joke, that is still running after a couple of years. Unicorns seem to be everywhere at the moment)

She also got me a unicorn cookie cutter, so now I’ll be able to make Jim baked things unicorn shaped 🙂

My 29th Birthday Last month was my 29th Birthday! I didn't really have much planned for my birthday but I said to my Mom and Boyfriend about going to the Safari Park as we had a free return and I love animals.

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Yes these cupcakes look gruesome and really not that appetising, unfortunately my dad said it looked like something the dog had brought up (how lovely)… I suppose that can be still classed as creepy and gross for Halloween.

So are these cupcakes a Trick or Treat… Have I really just baked some slime, worms with flesh and bone or Are they a delicious moist cupcake just dressed up (down) for Halloween

I have used Sainsbury’s Witches Noses – Purple Carrots for my Halloween themed cupcakes. I saw them while food shopping and thought it would be fun to bake with them, as it’s not something you always find in a supermarket.

If you not feeling the Halloween style cupcakes take a look at my Energy Muffins as they are very similar, still healthy and packed full of nuts, seeds, apple and carrots (but they are not purple).

Notes Be careful when grating your purple carrots as my hands were stained purple just from peeling them. Make sure you use quite a large bowl as I had to swap halfway through as it needed to be bigger.

“Trick or Treat” Halloween Cupcakes

Makes 36 cupcakes

150g Golden Caster Sugar 300g Plain Flour 80g Ground Almonds 2 teaspoons Ground Cinnamon 1 teaspoon Ground Ginger 2 teaspoon Baking Powder 420g Purple Carrots, grated 350g Apples, peeled and diced into small pieces  140g Sultanas or Raisins (I used a mix or golden and pink flame) 40g Pumpkin Seeds 35g Sunflower Seeds 100g Pecans, chopped (you can always use Walnuts)  2 tablespoons Hemp Seeds 1 tablespoon Chia Seeds 1 tablespoon Golden Flaxseeds 4 Large Eggs, at room temperature 290g Olive Oil or you can use Vegetable Oil 2 tablespoons Maple Syrup

Preheat the oven to Gas Mark 4 and line 2 muffin tins with paper cases. Prepare your grated carrots and diced apples (add some lemon juice to your chopped apples too stop from browning too much).

Diced Apples

Purple Carrots & Diced Apples

In a large bowl sift the flour, ground almonds, sugar, cinnamon, ginger and baking powder, use a whisk to mix them together quickly.

Add the sultanas, nuts and seeds along with the grated carrot and diced apple, then stir together.

In a separate jug or bowl, whisk together the eggs, oil, vanilla and maple syrup until combined.

Add the egg mixture to the dry ingredients and fold it until just combined, then spoon the mixture into your prepared cake cases.

Bake your cupcakes for 25 minutes or until a tooth pick inserted comes out clean.

I hope you enjoy my Trick or Treat Cupcakes and that the look of them haven’t put you off too much, but it does prove that you shouldn’t always judge something by its appearance as they look as these are delicious.

If you fancy something a little different for Halloween how about having a look at my other Halloween Bakes and ideas or Toffee Apple Cupcakes

“Treat or Treat” Halloween Cupcakes Yes these cupcakes look gruesome and really not that appetising, unfortunately my dad said it looked like something the dog had brought up…

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Fancy an little treat in time for Halloween and Bonfire Night, how about these Toffee Apple Cupcakes. They are soft and moist, with the sweetness and chewiness of the apple and toffee pieces. I have actually made them twice but doing them different ways, the first batch of cupcakes I did was using Whitworths Choc Salted Caramel mix ‘n’ bake and I added in some chopped Caramac. These turned out great and my Mom and Dad really liked them but my Mom wasn’t so sure on the sultanas that were in the mix. Then I thought about trying to recreate them myself with out cheating and using a ready to use bag.

Keeping in mind that my Mom didn’t think the sultanas went that well with it I went with the following;

Butterscotch pieces – instead of Whitworths chocolate coated salted caramel.

Chocolate Chips – for the chocolate coating on the salted caramel.

Dried Apple Flakes – Whitworths apple pieces were a bit more chewy.

Here is my recipe for Toffee Apple Cupcakes, I hope you like them. If you fancied making the cupcakes using Whitworths Choc Salted Caramel mix ‘n’ bake then I have put the recipe at the end of the page. Which ever way you choose I hope you enjoy.

My Toffee Apple Cupcakes

Makes – 24 Cupcakes

100g Butterscotch Pieces * 60g Dried Apple, cut into small pieces if large * 150 – 200g Chocolate Chips * 200g Butter, at room temperature  100g Golden Caster Sugar 100g Demerara Sugar 2 – 3 tbsp Golden Syrup 4 Large Eggs, at room temperature  300g Self Raising Flour 40 – 50ml Milk, depending on how stiff your mixture is

* Reserve some of your Chocolate Chips, Butterscotch & Apple Pieces for sprinkling on your cupcakes before baking if desired.

Preheat your oven to Gas Mark 4 and line your cupcake tin with cases and weigh out your ingredients.

Cream the butter and sugars together until light and fluffy.

Add the golden syrup and the eggs one at a time, beat thoroughly after each one.

Fold the flour, along with your butterscotch pieces, dried apple and chocolate chips. Add your milk and stir into the batter.

Stirring Flour, Dried Apple, Chocolate Chips and Butterscotch Pieces

Toffee Apple Cupcake Batter

Divide the mixture equally between the cupcake cases sprinkle with a few extra pieces of your reserved butterscotch, dried apple and chocolate pieces. Bake in the centre of the preheated oven for 20-25 minutes until golden brown and a toothpick comes out clean.

Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

Store you cupcakes in an airtight container for up to a week.

Notes Next when I bake these toffee apple cupcakes I might used chopped dried apple rings as I think that they will give a different texture compared to the dried apple flakes I used. I also would consider adding another dried fruit like sultanas or maybe dates, and use less chocolate chips.

Toffee Apple Cupcakes using Whitworths Choc Salted Caramel mix ‘n’ bake

Makes 15 – 17 Muffin sized cakes

240g Whitworths Choc Salted Caramel mix ‘n’ bake (2 Packets of 120g) 90g Caramac, chopped into pieces 200g Butter, at room temperature  100g Golden Caster Sugar 100g Demerara Sugar 4 Large Eggs, at room temperature  300g Self Raising Flour 40 – 50ml Milk, depending on how stiff your mixture is

Preheat your oven to Gas Mark 4 then line your cupcake tin with cases and weigh out your ingredients.

Cream the butter and sugars together until light and fluffy.

Add the golden syrup and the eggs one at a time, beat thoroughly after each one.

Fold the flour, along with your Whitworths Salted Caramel Packets and milk.

Divide the mixture equally between the cupcake cases sprinkle with a few extra pieces of your reserved butterscotch, dried apple and chocolate pieces.

Bake in the centre of the preheated oven for 20-25 minutes until golden brown and a toothpick comes out clean.

Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

Toffee Apple Cupcakes Fancy an little treat in time for Halloween and Bonfire Night, how about these Toffee Apple Cupcakes.

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I did this bakery style muffin recipe twice, the first time I did it using caster sugar and I felt that they were a little light in colour, so afterwards I did the muffins again but this time using light brown sugar. I found that the brown sugar ones came out a nice golden brown colour whereas the muffins made with caster sugar were a lot paler.

At the end of the day it is personal choice I preferred the brown sugar ones, my mom preferred the paler ones and my dad and boyfriend couldn’t really tell the difference… so the choice is yours on whether you use caster sugar or light brown sugar.

Triple Chocolate Muffins

Adapted from Sugarspunrun

Makes 12 Muffins

57g Unsalted Butter, melted and cooled for a few minutes. 60ml Vegetable Oil 200g Light Brown Sugar or Caster Sugar 1 Large Egg + 1 Egg White, at room temperature 1 teaspoon Vanilla Paste 125g Buttermilk 220g Plain Flour 1 1/2 teaspoon Baking Powder 2 teaspoon Cornflour 200g Chocolate a mix of Milk, Dark & White Sugar Nibs for sprinkling

In a medium sized bowl, whisk together the flour, baking powder and cornflour, then set aside. Chopped the chocolate ready.

In a large bowl combine the melted butter and vegetable oil. Stir well.

Stir in the sugar

Then add the egg, egg white and vanilla paste and stir again, until all the ingredients are combined.

Add the buttermilk and stir.

Fold half the dry ingredients into the wet, take care on not to overmix.

Then fold the rest of the flour mix, along with most of the chopped chocolate (leaving some to sprinkle on top), folding together until just combined.

Cover the bowl with a dry clean tea towel and let the batter sit for 15 minutes.

Preheat the oven to Gas Mark 7 and line a muffin tin with paper cases.

Once the oven has preheated and your muffin batter has rested, scoop the mixture into the cases. Filling each cases all the way to the top with the batter.

Sprinkle the remaining chocolate and sugar nibs on top of the muffins, then place in the oven.

Bake the muffins on Gas Mark 7 for 10 minutes, then reduce the oven temperature to Gas Mark 4, (leaving the muffins in the oven). Carry on baking the muffins for another 10-15 minutes until the tops are just turning a golden brown.

Which ever way you decided to bake your muffins, brown sugar or caster sugar, I hope you enjoy them.

Maybe serve these delicious muffins full of chunks of chocolate with a hot drink or your choice; tea, coffee or hot chocolate for your own coffee shop experience at home.

                Triple Chocolate Muffins I did this bakery style muffin recipe twice, the first time I did it using caster sugar and I felt that they were a little light in colour, so afterwards I did the muffins again but this time using light brown sugar.

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Empanadas are a pastry that is either fried or baked, with a sweet or savoury filling, a disc of pastry is folded in half encasing the filling, a little like our savoury pasties and fruit turnovers.

These empanadas are great for a snack to take on a picnic or even to serve at the buffet where you can make bite sized ones.

I decided just to bake some medium sized ones that you could have as a snack. Everyone loved them my dad and his friend munched on them when they were working on my dads hot rod. My boyfriend messaged saying that they were the best pasty he’s ever had and he said he should know as he is a “pasty man”, which made me chuckle.

The Filling of Your Empanadas Make sure to leave your filling to cool before putting your empanadas together. You can always make your filling the day before. This way the spice will blend and marinate in the meat.

Make sure to cook off most of the liquid from the tinned tomatoes in your meat filling as it will make your pastry soggy.

You will use between 2 – 4 tablespoons of your meat filling for each of your empanadas depending on the size disc you have cut out. You will need even less if making bite sized ones, maybe about a teaspoon.

To Freeze Your Empanadas You can freeze you empanadas baked or unbaked. After making place on baking trays lined with parchment paper and freeze until hard, then transfer to freezer bags or containers.

If you freeze them before baking – place them in the oven from the freezer, they will just take a few minutes longer, than they do when baked from fresh.

Cooking Your Empanadas After chilling and egg washing your empanadas on the baking tray bake them in the oven rotate them half way through, and then flip them over and bake for 5 minutes so that the base will crisp too.

The recipe makes 24 medium sized empanadas, if you want only half that amount then I have listed the ingredients below the main recipe.

Beef & Chorizo Empanadas

Makes 24 Medium Sized Empanadas (I decided to make 18 Medium & 12 Small)

For the Filling 500g Beef Mince 130g Chorizo, diced 5 tablespoons Tomato Puree Black Pepper, for seasoning 1 teaspoon Oregano 1 teaspoon Cumin 1 teaspoon Cayenne Pepper 1/4 teaspoon Chilli Pepper 1/4 teaspoon Paprika 2 Pepper, finely diced (I used about a 1/2 each of green, yellow, orange & red) 6 – 7 Spring Onions, finely diced 400g Chopped Tinned Tomatoes

For the Pastry 2 x 500g Shortcrust Pastry 1 Egg, beaten – for egg wash

Chorizo Sausage

Chopped Chorizo

Prepared Peppers and Spring Onion

In a large frying pan, fry the beef mince, until browned, add the diced chorizo to the pan and heat until cooked through.

Beef in Pan

Start Cooking Beef Mince

Browned Beef Mince

Added Chopped Chorizo

Add the tomato puree, seasoning, herbs and spices and stir through your cooking meat. Add in your chopped peppers and spring onions, cook for a few minutes until they start to soften.

Spices and Tomato Puree added

Diced Peppers and Spring Onion

Add in your tin of chopped tomatoes, stir through, then simmer until the liquid has been reduced.

Tinned Tomatoes Added

Tinned Tomatoes Stirred Through

Sauce Reduced

Transfer your cooked filling to a bowl and allow to completely cool.

Empanadas Filling in the Bowl

Empanadas Filling cooling in the bowl

When you are ready to bake your empanadas, preheat your oven to Gas Mark 6, and line a baking tray with parchment paper.

Unroll your pastry and stamp out or cut around a plate to create the discs for your empanadas. I used my Lakeland Pasty Press Set, I used the medium sized one to make my empanadas.

Fill each round with 2 – 4 tablespoons (depending on the size of you empanadas) of the beef and chorizo mixture, then fold the pastry over and push the seams together, then tuck the seam on itself to make a rope design (like a pasty) or use a fork to crimp the seam (in my case I used my pasty press to create the crimped finish).

Filling Pastry Discs with Empanadas Filling

Pastry Disc Folded in Half with Empanadas Filling

Place your made empanadas on a baking tray and chill in the fridge for 20 – 30 minutes, then brush with your egg wash.

Bake in your preheated oven for 20 – 30 minutes until your pastry is a golden brown and cooked through. I also turned my empanadas over and cooked the underside of them for an extra 5 minutes.  Once cooked I removed them from the baking tray and placed them on a piece of kitchen towel.

Empanadas on Plate

Baked Empanadas on Plate

You can serve your empanadas warm or cold, maybe with a homemade or store bought salsa.

Store your empanadas in an airtight container for up to 3 – 4 days

Makes 12 Medium Sized Empanadas

For the Filling 300g Beef Mince 130g Chorizo, diced 3 tablespoons Tomato Puree Black Pepper, for seasoning 1/2 teaspoon Oregano 1/2 teaspoon Cumin 1/2 teaspoon Cayenne Pepper 1 Pepper, finely diced (I used about a 1/4 each of green, yellow, orange & red) 3 – 4 Spring Onions, finely diced 400g Chopped Tinned Tomatoes

For the Pastry 2 x 320g Ready Rolled Shortcrust Pastry 1 Egg, beaten – for egg wash

Follow the instructions the same as above to make your 12 medium empanadas

  Beef & Chorizo Empanadas Empanadas are a pastry that is either fried or baked, with a sweet or savoury filling, a disc of pastry is folded in half encasing the filling, a little like our savoury pasties and fruit turnovers.

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I know I haven’t posted a recipe for a while, my Mom had a couple of weeks off work so me and my parents visited my sister in Bangor, Wales and stopped at hers for a few days and me and Mom went to the Safari Park.

Visiting my Sister in Bangor, Wales

My sister is gluten free so as a treat to bring with us I baked her my Raspberry Bakewell Cake, but a gluten free version, some Amaretti Biscuits and I made her boyfriend my Chocolate Fudge Cake.

My sister’s house is amazing I can’t believe how big it is and she has everything right on her doorstep but still surrounded by hills, if you go to the top of the bank she lives on you can see Snowdonia.

While we were there my sister taught me how to knit, which is great as I always like learning a new skill, and it would be great to make things for people. I got some grey wool, and she showed me how to cast on and do a basic knit, so I have started knitting a grey scarf… it’s a work progress at the moment.

The knitting I started at my sisters

My progress when I got home

We went to a stoney beach which allowed dogs so that we could take Jake.

From the beach you could see Puffin Island and in the distance you could see Llandudno. We also saw a seal popping his head up now and then in the sea, but couldn’t get a good enough picture, but it was so lovely to see.

Lighthouse and Puffin Island

Lighthouse

Puffin Island

Waves crashing on the rocks

View from the Beach

Llandudno in the distance

It was very windy on the beach and we all got a bit wind swept, so my dad treated us to some hot chocolate and coffee from the cafe.

We went for a walk in the woods and we actually saw a red squirrel, unfortunately I wasn’t able to get a picture, but it was lovely to see.

Dragonfly Wood Carving

Brook in the woods

Dad and my Sister Walking in the woods

We visited a small village in Anglesey, where my sister said it was the longest name in Great Britain. Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch… I’m not even going to attempt to pronounce it.

  Trip to the Safari Park with Mom 

As my Mom had some time off work we wanted to make sure that we did something nice. We decided to go to the Safari Park, I always love seeing the animals, I went with my boyfriend last year and took lots of pictures and probably took just as many this time, I got some great shots of the lions, elephants and baby zebra. Don’t worry I won’t share them all as you’ll be hear all day, but these are some of my favourites.

I made sure that my Mom went and saw the Lorikeets as I saw them when I went boyfriend, I came out smiling like a big kid, I loved it.

Mom with the Lorikeets

Me when I went with my boyfriend with the Lorikeets

I had an amazing day with my Mom at the Safari Park, it was a bit different as she used to bring me and my brother when we were kids but this time I was driving and she was being chauffeured.

Visiting my Sister in Bangor, Wales & My Trip with Mom to the Safari Park I know I haven't posted a recipe for a while, my Mom had a couple of weeks off work so me and my parents visited my sister in Bangor, Wales and stopped at hers for a few days and me and Mom went to the Safari Park.

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Rocky Roads are great to make when you have chocolate leftover from Easter or Christmas or if you want to make something sweet for a treat that does not involve baking.

What is there not to love about a Rocky Road, you’ve got chocolate and plenty of it, crunchy pieces of cereal or biscuits, soft marshmallows. You can add extras like dried fruit and nuts or your favourite chocolate bars.

I used a mixture of milk and dark chocolate for the melted part of my Rocky Road but you can use your favourite bar, it’s entirely up to you.

I used the Malteser chocolates I had leftover from my No Bake Malteser Cheesecake you can use milk or white chocolate Maltesers, the Teasers that you get from a box of celebrations. You could always add in some honeycomb into you Rocky Road, or sprinkle some on top.

Malteser Rocky Road

Makes 16 Large Squares 

400g Milk or Dark Chocolate, melted (or a combination of both) 150g Butter, melted 130g Maple Syrup or Golden Syrup, Honey 100g Rice Krispies or Gluten Free Puffed Rice Cereal  100g Mini Marshmallows or Large Marshmallows cut into smaller pieces 200g Malteser Chocolates, chopped (use your favourite chocolate bars if you like) 130 – 150g Malteser Chocolate Spread Marshmallow and Chocolate Pieces to decorate

Line a 9 inch (23cm) square baking tin with clingfilm, then set aside.

In a heatproof bowl, melt the chocolate, butter and maple syrup, set over a saucepan of gently simmering water, stir occasionally until melted. Once completely melted remove from the heat and set aside to cool a little.

Stir in the Rice Krispies until they are completely coated in chocolate.

Next mix in the marshmallows and chocolate pieces until they are evenly distributed (wait until the mixture has cooled so that the melted chocolate does not melt the marshmallows and added chocolate).

Marshmallows and Malteser Pieces

Rocky Road Mixture

Pour your rocky road mixture into your prepared tin, spreading it out evenly with a spatula or knife.

Place your rocky road in the refrigerator until firm.

Put the Malteser spread in a small heatproof bowl and heat in the microwave for 10 – 15 seconds, just so it is softened slightly as this will make it easier to spread.

Sprinkle over a few mini marshmallows and a few chocolate pieces, then return to the fridge until the topping has set.

Cut into squares and store in a container in the fridge.

Rocky Road on Chopping Board

Rocky Road Squares

Serve your Rocky Road with a cup of tea, coffee or hot chocolate… you could go all out and have whipped cream and marshmallows on your hot cocoa for a real treat,

Malteser Rocky Road in Malteser Box

Mini Pieces of Rocky Road

Malteser Rocky Road Rocky Roads are great to make when you have chocolate leftover from Easter or Christmas or if you want to make something sweet for a treat that does not involve baking.

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Whenever I make my boyfriend a giant chocolate chip cookie cake, his brothers are always nicking some and when I say some… I mean a lot. I thought that I would make some giant cookies to gift, they aren’t as big as my Giant Chocolate Orange Chip Cookie Cake, but they are larger than most cookies. I thought that a 6 inch cookie would be a great size for a little edible gift, for those who love cookies.

Individual Giant Chocolate Chip Cookies

Makes 3 – 6 inch Giant Cookies 

170g Butter, at room temperature 200g Light Brown Sugar 2 Medium Eggs, at room temperature  1 teaspoons Vanilla Extract 200g Plain Flour 50g Bread Flour 2 teaspoons Cornflour 1 teaspoon Bicarbonate of Soda 100g Terry’s Chocolate Orange, chopped 100g Chocolate Chips or Chopped Chocolate

For the Chocolate Orange Frosting Lakeland Chocolate Orange Frosting, is what I used (but you make your own Chocolate Orange Buttercream or Chocolate Orange Ganache that has been whipped for the topping) A few Orange Chocolate Chips or Orange Candy Melts, to drizzle (optional) Milk Chocolate, melted to drizzle (optional) Sprinkles, or any other edible decorations you desire

Preheat the oven to Gas Mark 4 and grease and baseline 3 – 6 inch round cake tins.

In a large bowl, beat the butter and brown sugar together until smooth and creamy.

Beat in the eggs and vanilla until combined.

In a separate bowl whisk together both flours, cornflour and bicarbonate of soda. With your mixer on slow, add your flour into the mix – your cookie dough will be fairly thick

Add about 3/4 of your chocolate and mix for a few seconds until evenly distributed.

Spoon your cookie dough mixture evenly between your prepared cake tins, I had 300g in each of my 6 inch tins. Use the back of a spoon or spatula to spread it in evenly. Sprinkle over the rest of your chocolate chips.

Bake in your preheated oven for 20 – 25 minutes (it can be up to 30 minutes) until your cookie is a light golden brown and a toothpick in the centre comes out clean. The centre of your cookie may still be slightly soft but it will firm up once it is cool.

Remove for the oven and place the pan on a wire rack to cool.

Once the tins are cool enough to handle, use a knife or spatula, to go around the edges of your tins to loosen the sides of your cookies remove from the tin and leave on the bases to cool.

Transfer you cookie to a cake board, plate or the lid of an upturned airtight container, I put mine in an 8 inch round cake liner, as it was going to help transport.

You can decorate your cookies as desired or leave them plain. I drizzled the melted orange chips, added sprinkles and then I piped the initials of my boyfriends brothers and friend as I was keeping it quite simple.

I took these cookies round when I gave my boyfriend his Giant Chocolate Orange Chip Cookie Cake, I don’t think I’ve seen his brother move so quick when he knew that I baked something. His friend messaged me saying thank-you as he really liked the cookie, which I always find lovely, he didn’t realise that I was going to bake him a cookie that big. When I went round the following day, both of his brother’s had polished off their cookie… Jim (my boyfriend) was going to have to hide his cookie or else it would be under attack

I’m sure whoever you gift these giant cookies too will love them, they will be asking for you to bake them again. 

🙂

Individual Giant Chocolate Orange Chip Cookies – to gift Whenever I make my boyfriend a giant chocolate chip cookie cake, his brothers are always nicking some and when I say some...

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My boyfriend loves my Giant Chocolate Chip Cookie Cakes, and he really likes Terry’s Chocolate Orange, so when I said about making him one with chocolate orange, it certainly got his taste buds going.

He said not to tell his brother’s that it had Terry’s Chocolate Orange in, as they love it too, as well as my giant cookies, so with this in mind, I thought that I would make them some smaller one’s. For his brothers I baked them cookies which were 6 inches in size, an Individual Chocolate Orange Chip Cookie each.

Giant Chocolate Chip Orange Cookie cake

Makes a 10 inch Giant Cookie

For the Giant Cookies 170g Butter, at room temperature 200g Light Brown Sugar 1 Medium Eggs, at room temperature  1 teaspoons Vanilla Extract 250g Plain Flour 2 teaspoons Cornflour 1 teaspoon Bicarbonate of Soda 157g Terry’s Chocolate Orange, chopped 100g Chocolate Chips or Chopped Chocolate A few Orange Chocolate Chips or Orange Candy Melts (optional)

For the Chocolate Orange Frosting Lakeland Chocolate Orange Frosting, is what I used  (but you make your own Chocolate Orange Buttercream or Chocolate Orange Ganache that has been whipped for the topping) Orange Chocolate Chips or Orange Candy Melts (optional) Sprinkles

Preheat the oven to Gas Mark 4 and grease and baseline a 10 inch round cake tin (springform or loose bottom).

In a large bowl, beat the butter and brown sugar together until smooth and creamy.

Mix in the eggs and vanilla until combined.

In a separate bowl whisk together the flour, cornflour and bicarbonate of soda. With your mixer on slow, add your flour mix into your mixture – your cookie dough will be quite thick

Add 3/4 of your chopped chocolate / chocolate chips and mix for a few seconds until evenly distributed.

Spoon your cookie dough into your prepared tin and use the back of a spoon to spread it in evenly. Sprinkle over the rest of your chocolate chips. I also added some orange coloured chocolate chips too.

Bake in your preheated oven for 20 – 25 minutes (it can be up to 30 minutes) until your cookie is a light golden brown and a toothpick in the centre comes out clean. The centre of your cookie may be slightly soft but it will carry on baking and it will firm up once it is cool.

Remove for the oven and place the pan on a wire rack to cool.

Once the tin is cool enough to handle, use a knife or spatula, to go around the edge of the tin to loosen the sides of your giant cookie. If using a springform tin take the ring off and leave on the base until cool, or push out of you’re using a loose-bottomed tin and leave on the base to cool. 

Transfer you cookie to a large cake board, plate or serving platter, or the lid of an upturned airtight container (which is what I normally do) it just depends on the occasion. For everyday I use the lid of an airtight container, as its easy for storage and if its for a special occasion and a gift for someone I would probably find a cake board for it.

You can decorate your cookie if desired. You can pipe around the outside, write a message for someone and add sprinkles or chocolate to decorate your cookie. I piped around the edge of my giant cookie, drizzled melted orange chips, added sprinkles and pieces of Terry’s Chocolate Orange and then I piped my boyfriends initial, ‘J’, keeping it pretty simple.

  Notes For the Frosting and Decoration

You can use your favourite buttercream recipe, flavour it with chocolate orange, or maybe colour it orange for a pop of colour on your giant cookie.

You could always make a chocolate orange ganache and whip it so you can pipe it on your cookie.

Cheat and use a tub of frosting that you have got from the supermarket.

Decorate with sprinkles, chocolate curls, edible glitter, the options are endless decorate your giant cookie however you desire.

Giant Chocolate Orange Chip Cookie Cake My boyfriend loves my Giant Chocolate Chip Cookie Cakes, and he really likes Terry's Chocolate Orange, so when I said about making him one with chocolate orange, it certainly got his taste buds going.

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This is my go to Amaretti Biscuit recipe, they are crisp on the outside, soft and chewy in the middle and topped with a blanched almond for a little crunch.

I love making these little biscuits as they are so simple to make and they taste delicious. They are a great way to use up any leftover egg whites, and they are so quick and easy to make, you don’t even need a mixer, just a bowl, spoon and your hands.

My Mom loves marzipan (when I says she loves it, I mean she LOVES IT!!) so round Christmas I always make sure that I have bought her some marzipan fruits and chocolate covered marzipan logs. I also make some type of marzipan treat, like Marzipan covered cherries coated in chocolate or my Marzipan Yule Logs with pistachios and cranberries, coated in dark chocolate.

Marzipan Logs

Marzipan Sweets & Yule Logs

Marzipan Yule Logs

You’re probably thinking why am I going on about marzipan when its a recipe for amaretti biscuits. The ingredients for marzipan and amaretti biscuits are virtually the same as they use ground almonds, sugar, egg whites and almond extract. If you are a marzipan fan you are going to love these small almond biscuits.

I make these sweet almond biscuits every Christmas as they are great for gifting to my friends and family, I put them in pretty cellophane gift bag with a ribbon. I always like to add something homemade as it just adds that personal touch. Everyone can eat these yummy biscuits as they are gluten and dairy free, you can use an egg white alternative to make them egg free. My friends and family love them especially my Mom (the marzipan addict) my sister (who has a gluten and dairy intolerance) and my other sister who can have egg whites can still enjoy them.

You can always half the recipe if you don’t want that many cookies or if you’re using up just a couple of leftover egg whites.

If you are like me and are going to be gifting them you can always double the recipe.

I have also made Amaretti Biscuits with different nuts for a slight twist on the traditional Italian Almond Biscuit. You can find my them here: Hazelnut Amaretti Biscuits & Pistachio Amaretti Biscuits.

Amaretti Biscuits

Makes 30 Amaretti Biscuits

500g Ground Almonds 400g Caster Sugar 4 Egg Whites 1 tablespoon Almond Extract or Vanilla Extract (or Amaretto Liqueur) 30 Whole Blanched Almonds

Preheat oven to Gas Mark 3 and line two baking trays with baking parchment.

Place the ground almonds, caster sugar, egg whites and almond extract in a large bowl and beat with a wooden spoon until well combined.

Roll into small balls, about 2 teaspoons of amaretti mixture. Place on the baking trays, spacing slightly apart.

Press a blanched almond into the top of each of the biscuits.

Bake for 15-20 minutes or until light golden. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely.

Notes & Variations

If you don’t want to add the blanched almond on top of the biscuits, you can always omit it and leave it plain or maybe sprinkle a little sugar over the top of them for a little crunch.

For a Chocolate Almond Amaretti swap a tablespoon or two or ground almonds for cocoa powder.

You could also roll a piece of chocolate into the middle, for a gooey chocolate centre, for an extra treat.

Amaretti Biscuits This is my go to Amaretti Biscuit recipe, they are crisp on the outside, soft and chewy in the middle and topped with a blanched almond for a little crunch.

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  I love making Amaretti Biscuits as they are so quick and easy to make with only handful of ingredients ground nuts, sugar, and egg whites, what could be simpler.

They are also Gluten and Dairy Free so everyone can enjoy this soft and chewy hazelnut biscuit.

I like to make them round Christmas and put them in little gift bags with a ribbon for family and friends, edible gifts are a great way to add a little personal touch.

If you don’t fancy hazelnut amaretti’s or want to make a selection of them for gifting have a look at my Almond Amaretti Biscuits or Pistachio Amaretti Biscuits, you’ll love them and so will everyone else.

Hazelnut Amaretti Cookies

Makes 24 – 26 Cookies

228g Hazelnuts, ground 140g Almonds, ground 140g Caster Sugar 2 Egg Whites 1/2 tsp Hazelnut Essence or Vanilla Extract 80g Toasted Hazelnuts, chopped for rolling Milk or Dark Chocolate Chips (Dairy Free Chocolate Chips)

Preheat the oven to Gas Mark 3 and line a baking tray with parchment paper.

In a food processor grind your hazelnuts, almonds and sugar until no large pieces remain. Transfer your nut mixture to a medium sized bowl.

Add your egg whites and flavouring to your nut mixture and mix with a spatula until you get a sticky dough (making sure that you have mixed all the ground nuts at the bottom of the bowl).

Put your toasted chopped hazelnuts in a small bowl, and set aside with rolling.

Roll your amaretti dough into balls (I did a tablespoon for each of the balls) then roll in the chopped nuts, coating the sticky dough. Place on a baking tray, then carry on rolling. Add a couple of chocolate chips to the top of each cookie.

Bake in the oven for 15 – 20 minutes, until the edges are starting to go golden.

Remove from the oven and leave on the tray, they will still be a little soft but they will firm up more once cooled.

Store in an airtight container or jar for up to a week, if they last that long!

Variations Chocolate Hazelnut Amaretti – you could always add a tablespoon of cocoa powder to your Amaretti mixture. Chocolate Centre – instead of putting the chocolate on top of your Amaretti Biscuit, you could always roll it in the centre of your biscuit.

Hazelnut Amaretti Biscuits I love making Amaretti Biscuits as they are so quick and easy to make with only handful of ingredients ground nuts, sugar, and egg whites, what could be simpler.

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Pistachio Amaretti Cookies

I love Amaretti Biscuits and I love pistachios so why not combine the two.

These pistachio Amaretti’s are soft and chewy and have been rolled in chopped pistachios for a little crunch, for an alternative you can always roll them in a mixture of icing sugar and caster sugar. They are quick and easy to make plus they’re gluten and dairy free so everyone can enjoy them.

When I asked my mom and dad…

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I made this Giant Chocolate Chip Cookie Cake for my boyfriend in a heart shape for Valentine’s Day, as I thought it would be a little different than making him a cake or cupcakes.

He asked me if I could make it again, which made me so happy to know he liked it that much, along with his brothers who had been eating some of his cookie too.

I decorated the giant cookie in the style of a Millie’s Cookie, or for those of you over in the USA Mrs Fields decorated cookies.

Giant Chocolate Chip Cookie Cake

10 inch (25cm) Giant Chocolate Chip Cookie Cake

For the Giant Cookie 170g Butter, at room temperature 200g Light Brown Sugar 1 Large Egg + 1 Egg Yolk, at room temperature  2 teaspoons Vanilla Extract 250g Plain Flour 2 teaspoons Cornflour 1 teaspoon Bicarbonate of Soda 225g Chocolate Chips or Chopped Chocolate

For the Topping Your Favourite Buttercream Frosting/ Ganache (optional) Sprinkles or any other decoration you desire (optional)

Sometimes I use my Nordicware heart shaped cookie/ pizza pan instead of a 10 inch (25cm) round cake tin.

Preheat the oven to Gas Mark 4 and grease and line your chosen tin. (Either a 10 inch (25cm) round cake tin, a 9 inch (23cm) square cake tin, I use the Nordicware Heart shaped pan for Valentines Day.)

In a large bowl, beat the butter and brown sugar together until smooth and creamy.

Mix in the egg, egg yolk and vanilla until combined.

In a separate bowl whisk together the flour, cornflour and bicarbonate of soda. With your mixer on slow, slowly add your flour mix into your mixture – your cookie dough will be quite thick

Add 3/4 of your chopped chocolate / chocolate chips and mix for a few seconds until your chocolate is evenly distributed.

Spoon your cookie dough into your prepared tin and use the back of a spoon to spread it in evenly. Sprinkle over the rest of your chocolate chips.

10 inch Giant Cookie in tin

Giant Cookie in Heart Tin

Bake in your preheated oven for 20 – 25 minutes (it can be up to 30 minutes) until it is a light golden brown and a toothpick in the centre comes out clean. The centre of your cookie may be slightly soft but it will carry on baking and it will firm up once it is cool.

Remove for the oven and place the pan on a wire rack to cool completely.

Once your cookie is cool, use a knife or spatula, to go around the edge of the tin to loosen the sides of your giant cookie.

Transfer you cookie to a large cake board, plate or serving platter, or the lid of an upturned airtight container (which is what I normally do) it just depends on the occasion. Everyday lid of an airtight container, as its easy for storage and if its for a special occasion and a gift for someone I would probably find a cake board for it.

You can decorate your cookie if desired, your favourite buttercream, or ganache recipe, cheat and get some in a tub from the supermarket it’s entirely up to you.

You can decorate your cookie in anyway it depends on the occasion. Here are some of the ways I have decorated my cookies in the past:

‘I Love You’ – for Valentines Day

‘Jimmy’ – just because my boyfriend loved the one I made him Valentines Day and he asked if I could make it again.

‘J, P, C’ – I did this again for my boyfriend, I divided the giant cookie into 3 by piping a chocolate frosting barrier and then I put his and his brothers initials in section so that they should only eat there section as the last time I made one they helped by demolishing it.

Here are a few other ideas for you to decorate your giant cookie:

Happy Birthday

Happy Anniversary

Happy Christmas

Congratulations

  Giant Chocolate Chip Cookie Cake I made this Giant Chocolate Chip Cookie Cake for my boyfriend in a heart shape for Valentine's Day, as I thought it would be a little different than making him a cake or cupcakes.

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This might seem a little strange to most of you but I’m not the biggest fan of sausage rolls, I may have had 3 over my 28 years. Why I am I making sausage rolls then… I fancied making something savoury for my family and friends as there have been a lot of sweet treats recently.

I didn’t want to just do plain sausage rolls like you can get from the supermarket or local bakery, I wanted something a little different, adding in a few extra ingredients that I know everyone will love.

I added caramelised red onions and bacon which gives more depth and flavour to the sausage roll. I also sprinkled sesame and poppy seeds on top for a little extra crunch.

After rolling the pastry round the sausage mixture I cut each length into 6 for medium sized sausage rolls that would be great for a snack. I baked my sausage rolls for 30 – 35 minutes.

You can cut your sausage rolls to any size that you like, the baking times will vary depending on the size and your oven.

If you cut your strip into 4, for slightly bigger sausage rolls that you can put in a lunch box or take on a picnic, I would start checking on them after 35 minutes.

If you decided to cut them smaller for little bite sized sausage rolls, which would be great for a buffet at a birthday party or Christmas then I would check on them after 15 – 20 minutes.

If you wanted your sausage rolls to be gluten free then make sure to use gluten free puff pastry and breadcrumbs.

Sausage Rolls with Bacon & Caramelised Red Onion

Makes 22 – 24 Medium Sized Sausage Rolls (but this depends on how big or small you cut your sausage rolls)

For the Filling 1 tablespoon Olive Oil 1 tablespoon Balsamic Vinegar 1 tablespoon Brown Sugar 2 Small Red Onions, finely chopped 6 – 8 Streaky Bacon Rashers, finely chopped (I used unsmoked) 1 tablespoon Fresh Sage, finely chopped Black Pepper, for seasoning 454g Sausage Meat 1 tablespoon Tomato Puree 3 tablespoons Breadcrumbs

For the Pastry  2 x 320g Puff Pastry 1 Egg, beaten – for egg wash 1 teaspoon Poppy Seeds, for sprinkling (optional) 1 tablespoon Sesame Seeds, for sprinkling (optional)

Put the olive oil, balsamic vinegar, brown sugar and finely chopped onion in a frying pan and cook over a medium heat for 8 – 10 minutes until the onions are softened and caramelised. Transfer to a large bowl and leave to cool.

In the same frying pan, cook the chopped bacon gently until just cooked. Add to the bowl with the caramelised onions, along with the freshly chopped sage and stir together, then put to one side to cool.

Chopped diced bacon

Caramelised onion and bacon

Sage Leaves

Add the sausage meat, tomato puree, seasoning and breadcrumbs to your caramelised onion and bacon mixture, then mix together until everything is evenly dispersed.

Bacon & onion mixture, sausage meat, breadcrumbs, tomato puree and seasoning

Mixed sausage roll mixture

Preheat the oven to Gas Mark 6, I also lined my baking tray with baking parchment.

Unroll the pastry and cut in half length-ways so that you have two long strips. Put about quarter of the sausage mix along the edge of the pastry (the long side) in a long thin sausage shape. You may need to use you hands to shape your sausage meat into a long sausage.

Puff Pastry cut in half

The sausage mixture on the edge of the puff pastry

Tightly roll the pastry around the sausage meat, lightly press the join of the pastry so that it is sealed and place seam side down. Cut into 4 or 6 and place on to your baking tray, brush with your egg wash and sprinkle with your sesame and poppy seeds.

Long Sausage Roll

My Sausage roll cut into 6

Egg Wash

Sprinkled with sesame and poppy seeds

Bake in the oven for 30 – 35 minutes until your puff pastry is golden and crisp and your sausage roll is cooked through.

Leave to cool slightly before transferring to a wire rack. You can eat the sausage rolls warm or cold.

Notes You could always serve your sausage rolls with a dip like tomato sauce, brown sauce, or mustard

The cooked sausage rolls can be frozen for up to 3 months. Allow to completely cool before wrapping and storing in the freezer.

Defrost for several hours at room temperature, place them on a plate and cover with a food net or tea towel. Once they have defrosted you can always warm them up in the oven for 10 minutes to serve warm.

Sausage Rolls with Bacon & Caramelised Red Onion This might seem a little strange to most of you but I'm not the biggest fan of sausage rolls, I may have had 3 over my 28 years.

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My Malteser Cheesecake certainly ticks all of the boxes, especially if you are a major chocoholic, you love Maltesers and are a fan of cheesecakes.

I started gathering all of the different Malteser ingredients for my cheesecake, and they were starting to pile up, this cheesecake was definitely going to be overloaded with Maltesers.

The Malteser Check List Maltesers ✓ Malteser Chocolate Buttons ✓ Malteser Teasers ✓ Malteser Teaser Chocolate Bar ✓ Malteser Chocolate Spread ✓ Malteser Hot Chocolate ✓

After I made this cheesecake I was walking round the supermarket and I saw these New Malteser truffles… I was like dam that could of been something else for my Malteser cheesecake… Maybe next time 🙂

If you are a lover of cheesecakes take a look at my other cheesecake recipes No Bake Ferrero Rocher Cheesecake or how about a No Bake White Chocolate Cheesecake

Malteser Cheesecake

Makes 9 inch cheesecake (Serves 12 – 14)

Biscuit Base  300g Milk Chocolate Malted Milk Biscuits (or plain Malted Milk Biscuits or Digestives) 120 – 130g Butter, melted

Cheesecake Filling 150g Milk Chocolate, melted 150g Dark Chocolate, melted 250g Mascarpone 280g Cream Cheese 50g Icing Sugar 50g Malteser Hot Chocolate (or other hot chocolate or malted milk drinking powder) 1 teaspoon Vanilla Extract 300ml Double Cream, whipped 140g Maltesers (I did 100g halved and 40g whole) * ¹ Bag of Malteser Buttons – I chopped mine into quarters * ¹

Topping & Decoration 150 – 160g Malteser Spread, warmed slightly (as it makes it easier to spread) 8 Teasers (optional) * ² 30g Teasers Chocolate Bar, chopping into small pieces (optional) * ² Maltesers (optional) * ² Maltesers Buttons (optional) * ²

* See notes below the recipe

For the Cheesecake Base:

Base line a 9 inch (23cm) round springform cake tin with greaseproof paper or a silicone disc or bake-o-glide.

Melt the butter in a small saucepan over a medium heat or melt in a heatproof bowl in the microwave.

Blitz the biscuits in a food processor until you have fine crumbs, or put them in a food bag and use a rolling pin.

Transfer your biscuit crumbs and melted butter into a bowl and mix together, until all the crumbs are coated. Tip the biscuit mixture into your prepared tin and press down firmly into the base, using the back of a spoon. Chill in the fridge while you make the filling.

For the Cheesecake Filling:

In separate heatproof bowls melt the milk and dark chocolate over a saucepan of gentle simmering water (making sure the water does not touch the bottom of the bowl). Alternatively you can melt your chocolates in the microwave in short 30 second bursts, stirring between each interval until melted. Once your milk and dark chocolate have been melted set aside to cool slightly while you carry on with the filling.

In the bowl of your stand mixer put the mascarpone, cream cheese, icing sugar, malteser hot chocolate and vanilla extract and mix together until smooth.

Divide your cream cheese mixture between 2 bowls and set aside.

Whip your double cream until thickened, and divide evenly into the bowls of cream cheese and fold in until everything is combined.

Next add the cooled melted chocolate, stir the dark chocolate into one bowl and the milk chocolate into the other.

Add your chopped and whole maltesers and quartered buttons into each of the milk and dark chocolate cheesecake filling. 50g Chopped Maltesers + 20g Whole Maltesers + Half a bag of Chocolate Maltesers Buttons in each of the bowls.

Spoon the dark chocolate cream cheese mixture on to the biscuit base and chill for 15-20 minutes, then top with the milk chocolate cream cheese mixture and smooth over the top. Chill your cheesecake over night.

First Layer – Dark Chocolate Cheese Cream on Biscuit Base

Second Layer – Milk Chocolate Cream Cheese

For the Topping & Decoration 

Put your malteser spread in a small heatproof bowl, and heat in the microwave at 50% for 10 – 20 seconds, so it is easier to spread on the top of your cheesecake.

Dot your Maltesers and Teasers around the outside of your cheesecake. Sprinkle your small chopped pieces of the Teaser chocolate bar in the middle and add a few extra Maltesers and Malteser Buttons.

Enjoy your slice of Malteser Heaven!!

Notes and Variations

The Biscuit Base If you don’t want to use malted milk biscuits for the base, you can use your biscuit of choice; digestives, Oreo’s, shortbread etc.

The Cheesecake Filling * ¹ If you don’t want to have your cheesecake two tone by mixing the milk chocolate into half and the dark chocolate into the other half, you can just keep it as one, stirring both the milk and dark chocolate into the cream cheese mixture.

The Topping and Decoration * ² All of the extra Malteser chocolates, like the chopped chocolate bar, buttons, teasers etc are optional you can decorate how ever you desire. Instead of using Malteser Chocolate Spread for the cheesecake topping, you could always use Galaxy Chocolate Spread (which will still work great with the Maltesers in your cheesecake as they are both made by Mars) you can then sprinkle it with small pieces of honeycomb. You could always melt some of your Teaser chocolate bar and drizzle it on top of your cheesecake.

Maltesers You could always use White Chocolate Maltesers, both in the cheesecake and for the decoration. If you make this cheesecake round Easter top with some MaltEaster Bunnies or if its round Christmas top with Merryteaser Reindeers.

No Bake Malteser Cheesecake My Malteser Cheesecake certainly ticks all of the boxes, especially if you are a major chocoholic, you love Maltesers and are a fan of cheesecakes.