I love Jaffa Cakes, a low fat-low calorie snack. However I always buy them therefore, when I stumbled across this recipe online, I had to try it! I found it at this website Jamie Oliver
I’m a huge fan of his cooking and recipes. Having never made them before I was a little apprehensive however they turned out beautifully.
I used way more than 100g of chocolate. I opted for Terry’s Chocolate Orange and used nearly two!!! You can never have too much chocolate. I also used orange and tangerine marmalade but didn’t sieve the zest out as the recipe advised. I think it gave it a nice bitterness next to the sweet, zesty chocolate.
They were delicious with a cup of tea, a perfect afternoon treat. They are the perfect balance of sweet and zesty. Compared with shop bought they highly exceeded my expectations but I’m not sure they are as low calorie. (I’m guessing not, with the amount of chocolate on top.) Grab one while you can though; they don’t hang around for long.
Admittedly I have a sweet tooth and this recipe certainly hits the spot! Chocolate Brownies are a definite go-to comfort food but these are on another level completely. Imagine the rich, dense brownie mixture with the added indulgence of a Cadbury Crème Egg on top! Seriously this is a mega cherry on top if there ever was one!
I found this recipe online at BBC Good Food
It was simple to follow and worked out beautifully first time. Just be aware when chopping the chocolate eggs in half, they don’t always cut clean in half, use a sharp knife.
As you can see from the picture a couple of the eggs leaked slightly but I think this added to it’s homeliness and indulgence factor.
I hope you enjoy making and consuming this as I did. They don’t hang round for long and who could resist these little beauties. Give them a try, forget a cherry on top; try a Crème egg!
Stephy 🙂 xo
Do you like chocolate??? More of a rhetorical question really, of course you do!! I’ve been searching for a new take on the chocolate cake for a while and this is it! It’s rich and yet has a malty flavour which adds depth but an unexpected lightness which lifts this cake to another level along with the sweet chocolate icing and Maltesers; the crowning jewels to this grandiose cake.
Here is the recipe from Mary Berry Malted Chocolate Cake
What a treat!
Excellent as it doesn’t take too long and is simple. Perfect as a family treat or special occasion. Thanks Mary Berry, yet another beautiful recipe. Another favourite! Highly recommend you make this for the weekend.
Enjoy Stephy x x
I first made this pudding at my nana’s house a few years ago. I decided on the spur of the moment to use up some summer fruits nana had in the freezer and decided to make a cobbler. I made it up as I went along and hoped for the best and it turned out great!! My grandad loves hot apple pie and ice cream however, he loved the Summer Fruit Cobbler for a change. Every time I visit them now, grandad always requests I make one, well it can’t be bad eh?!
This is a delicious alternative to crumble. It is more of a suet/scone mix, a heavier cake batter, very rich, full of butter but not very sweet. I add plenty of sugar to my fruit to balance out the flavour. It’s great served warm from the oven with ice cream or hot custard.
Summer Fruit Cobbler served with Ice Cream
- 500 grams Summer Fruits, frozen
- 200 grams Butter
- 200 grams Self Raising Flour
- 3 tsp Caster Sugar
- Pinch of Salt
- 3 tbsp Milk
- 100 grams Caster Sugar, for the Summer Fruits
Preheat the oven to 180 degrees.
In a saucepan, melt the butter gently over a low heat. Meanwhile, measure the flour and add the salt and 3 teaspoons of caster sugar. When the butter is melted, add to the flour mixture and mix through well. Add the milk. It should be thicker than a cake batter but not to thick like a bread dough. It is very buttery so not sweet. Therefore, take the summer fruits and place in a saucepan with the 100 grams of caster sugar and gently heat to allow the fruit to thaw slightly and the sugar to melt. The fruit will go soft and produce a nice sweet juice.
Place the fruit into an oven proof dish and place the cobbler mix on top. Place a baking tray under the dish as it usually leaks juice slightly. Place in the oven for 25-30mins or until cooked through.
Fresh from the oven, as you can see, you need a baking tray underneath 😃
Serve warm with ice cream or custard. Delicious!
The first time I ever made a crumble was at high school (not too long ago 😃). I remember, me and my friend scoffed the lot! It was THAT good! Since then it’s always been a trusted dessert that I have made for family and friends, knowing it will be a winner. I’ve done apple crumbles many times which are fabulous but I love the idea of pear and peach for a change but you can easily use apples or any fruit you desire.
It’s gorgeous with custard or cream but my personal favourite is crumble warm from the oven served with ice cream………..dreamy! Utter indulgence!
Pear and Peach Crumble Served with Caramel Ice Cream
- 2 Tins Pear Halves in Juice, drained and halved again
- 1 Tin Peaches in Juice, drained
- 300g Self RaIsing Flour, sieved
- 150g Butter, diced
- 180g Brown Sugar
- 2tbsp Honey
Preheat the oven to 180degrees.
In a 18cm square non-stick baking tray, place all the fruit in the bottom and add the honey and mix well, coating all the fruit.
Rub the butter and flour together using your thumbs and fingers. To ensure it is well combined and an even crumb is made, a good tip is to shake the bowl and the larger lumps of butter will come to the top of the bowl so you know to keep incorporating those into the crumb.
When it is all combined and crumb is formed, add the sugar and mix through.
Put the crumble mix on top of the fruit mix and spread evenly, shake the baking tray whilst on a flat surface to ensure it is evenly distributed. Place in the oven and bake for 30-40mins or until cooked through.
Remove from the oven and serve. I love how the honey and fruit juices bubble up the sides of the baking tray and create a gorgeous, fruity caramel. It’s lovely and sticky. Makes the dish look really homemade and inviting. Enjoy!
Fresh From the Oven……Would You Like Cream, Custard or Ice Cream? 😃
This cake is moist, tasty and very healthy, no honestly. It has little sugar or butter but lots of fruit and seeds…….any excuse for a slab of cake.
It stores well in an airtight container for up to a week, if you can resist it for that long.
I made it for my mum and she loved it, so I have to share it with you.
Spicy Apple Fruit Cake with Seeds
Makes 8-10 Slices
- 2 Apples, peeled, cored fined iced
- 1 cup Dried Fruit Mix, including raisins, currants, lemon and orange peel
- 2 tbsp Brown Sugar
- 1 cup Strong Tea, freshly brewed
- 75g Butter
- 1 tsp Ground Ginger
- 1tsp Ground Cinnamon
- 1tsp Ground Allspice
- 1 and a half cups Self Raising Flour
- Half a cup Oat Bran
- 1tbsp Sunflower Seeds
- 1tbsp Pumpkin Seeds
Preheat the oven to 170degrees. Grease a 18cm round spring form tin.
In a saucepan over a medium heat, cook the apples and tea. Simmer gently for 5mins until the apples have softened but not lost their shape. Add the dried fruit, sugar and butter. Mix well, ensuring the butter and sugar have melted fully.
In a bowl, mix the flour, oat bran and spices. Take the pan off the heat and allow to cool slightly and then add to the dry ingredients. Mix thoroughly and add to the baking tin. Top with the seeds and bake for 30mins.
Cool in the tin and then remove from the tin and serve with a nice cup of tea. 😃
This recipe is fantastic as it’s quick and only contains three ingredients. It’s super tasty and a healthy alternative to a slab of cake. A light dessert to end a heavy meal.
I’ve tried many recipes and different takes on it but I love this recipe which I do often for my family and they love it! It’s beautiful served with the syrup sauce or you can do a cheeky twist with melted chocolate…… Personally I love syrup. It’s great with ice cream too.
Poached Pear with Syrup and Yogurt
- 2 Ripened Pears
- 2tbsp Golden Syrup
- 1tsp Brown Sugar
Tin Foil, for cooking the pears in
Heat a pan of boiling water and then reduce the heat so the water is gently simmering.
Peel the pears but keep the stalks on. Wrap each pear in tinned foil, leaving the stalks uncovered.
Place them in the simmering water for 10mins or until cooked through. (This cooking time varies due to the size of the pears and their ripeness.)
Meanwhile, add the syrup and sugar to a saucepan and gently heat until all the sugar is dissolved.
When the pears are soft and cooked through, remove from the foil wrap and serve in a bowl, drizzled with the syrup sauce. Serve immediately.