One of my favourite puddings at school was Chocolate Concrete served with pink custard! The stuff of school day legend, it was more a hard cookie than a dessert and was known to bend spoons if not eaten with care! Here I have recreated all of its nostalgic flavour, though my version is less hazardous to teeth and utensils!
Plain flour, sugar, butter, cocoa.
Here my wonderful blondie recipe has been taken to new heights of deliciousness by the addition of Lotus Biscoff biscuits and the newly available Lotus Biscoff spread! These famous Belgian spiced biscuits add a lovely cinnamon taste and crunch, while the rich spread gives a smooth and creamy texture. No wonder this creation has proved to be one of the most popular!
Butter, light brown sugar, egg, vanilla, salt, plain flour, Lotus Biscoff biscuits and Lotus Biscoff spread
Blondies make such a lovely alternative to brownies, but here I have also added my favourite Oreo cookies for an added chocolatey crunch. It really makes for a winning combination!
Butter, light brown sugar, egg, vanilla, salt, plain flour, Oreos.
A classic combination and a favourite for many. In my recipe, each slice is made extra gooey with the addition of Mars bars as well as golden syrup, which complements to perfection the crunch of digestive biscuits and tang of raisins. What's not to like?!
Dark chocolate, milk chocolate, butter, golden syrup, marshmallows, raisins, digestive biscuits, Mars bars.
Mars bar traybake
A tried and tested family recipe that mixes gooey Mars bars with Rice Crispies and finishes off with a thick layer of dark and white chocolate. A beautiful and delicious creation to be savoured!
Mars bars, margarine, butter, Rice Crispies, dark and white chocolate.
Classic chocolate brownie
The perfect brownie: rich chocolate baked to just the right point for a moist, melt in the mouth centre and intense flavour. Wonderful!
A thick layer of shortbread, made to my Scottish grandmother's recipe, topped by decadent creamy toffee and finished off with a generous covering of dark chocolate. Some beautiful white chocolate feathering makes this version of the classic tea-time treat very special.
Self-raising flour, butter, sugar, ground rice, condensed milk, golden syrup, dark and white chocolate.
White chocolate and cranberry tiffin
This traditional treat was invented in Troon in the 1900s and has many variations, but I think this is certainly one of the tastiest. The crushed biscuits and toffee base are layered by luscious, thick white chocolate and complemented by the tang and beautiful colour of dried cranberries. Scrumptious!
Brown sugar, margarine, malt powder, golden syrup, sweetmeal biscuits, white chocolate, cranberries
Fruit, nut and caramel flapjack
The very best traditional flapjack given a special touch with a layer of rich caramel topped by fruit and nuts. Perfect!
Golden syrup, margarine, oats, brown sugar, butter, caramel, raisins, mixed peel, sunflower seeds, cranberries, dark chocolate.
A truly scrumptious combination that has to be tried! A layer of thick white chocolate blondie topped by my perfect brownies.
Brown sugar, sugar, margarine, cocoa powder, dark and white chocolate, salt, vanilla, egg, plain flour.