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.
Instead of eton mess - this is a chocolate mess made with meringues! An instant dessert that requires no cooking. It's easily adapted for your own tastes. You can add other ingredients like fruit or different sweets. I make this a lot with my girl guides when we go camping and they love it!!
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.
Creamy chocolate icing is quick and simple to make.
This was my attempt to make brownies lower in fat. I think you'll agree that they are just as gooey and indulgent as regular brownies. The puréed prunes keep them moist and dark in colour.
A lovely treat at the end of a nice meal or after Christmas dinner! Freshly brewed coffee gets a little added zip from Irish whisky and Baileys.
Fiery ginger combines with icy vodka, and is then topped with champagne for good measure. Use good quality champagne for best results.
Digestives for the base, then cream, cocoa powder, chocolate, cream cheese and baileys for the top.
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'.