This is pure heaven - well I think so anyway! It's sweet, melts in your mouth but is not chewy. This version is flavoured with chocolate and it makes a great gift. I always make some for my daughter's teachers at Christmas.
A rich, sticky toffee sauce that's perfect for ice cream, sponge puddings or fruit.
An incredibly easy way to round off a dinner party - but only if they aren't driving! I like to serve two small scoops in tiny dishes with shortbread, biscotti or amaretti. You can vary this any way you like - try Cointreau or Drambuie (my favourite), or add a few drops of real vanilla extract or some of the vanilla seeds.
I prefer to make a shortbread base rather than use digestive biscuits - it tastes a little richer. But the choice is yours. Either way, this is a great dessert for a crowd.
Great for serving to children or designated drivers at Christmas time, New Year's Eve or parties.
The classic - perfect for Christmas morning.
We know it as Buck's Fizz, but the French call it Mimosa. Whatever you call it, this classic tipple is a must whether it's Christmas, Mother's Day or a simple weekend brunch.
Similar to a mimosa and a great way to strat the day!
i was feeling experimental and used all the ingredients i had in my house to make this recipe then when i ate it i decided to let everyone know how to make.
I adored black forest gateaux in the 70s and loved trifle so decided I would fuse the two. You can make it all from scratch but also easy to substitute ready made goods if you don't have the inclination. The ingredients are split to enable you to decide at each 'layer'.