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3 digestive biscuits,crushed,plus extra to serve
25g butter,melted
50ml sour cream
125g caster sugar
2tbsp cornflour,mixed with 2tbsp cold water
200g full-fat soft cheese
1/4tsp vanilla extract
3 large egg yolks,beaten
1tbsp lime juice
lime zest to serve

Mix together the crushed biscuits and butter.Spoon into 8 shot glasses and press down lightly.Leave in the fridge to set.In a microwave-proof bowl,beat together the sour cream,sugar and cornflour mixture.Cook in a microwave on 60% power for 1 min.Stir,then cook for a further 1 min.Leave for 5 mins,then mix in the soft cheese,vanilla and lime juice.Pour in egg yolks,stirring.Leave to cool,then pour onto the biscuit bases.Chill.Top with lime zest and biscuit crumbs and serve.


300g carnation cook with light condensed milk
2tbsp baileys original Irish cream
400g Cadbury dairy milk chocolate
100g nutella
50g white chocolate

Line a 20cm square tin with greaseproof paper.Put all the ingredients except the white chocolate in a large microwave-proof bowl.Cook on 80% power fo 20 secs.Stir,then repeat until all the ingredients are fully melted.Keep an eye on the mixture-it will burn if over cooked.Once melted,stir until smooth.Pour into the prepared tray.Refrigerate for 1hr,or until firm but still squidgy. Put the white chocolate in a small microwave-proof bowl.Cook on 80% in 10 sec bursts,stirring in between,until melted.Drizzle over the fudge,then refrigerate over night.Cut into bite-size cubes.


50g butter,softened
150g caster sugar
1 large egg,lightly beaten
10g cocoa powder
10g tube Dr.Oetker gel food colour in bright red
125ml milk
1/2 tsp bicarbonate of soda
1 1/2 tsp white wine vinegar
150g plain flour
30g icing sugar
100g full-fat soft cheese

Line 8 espresso cups with discs of greaseproof paper.Beat together the butter,caster sugar,egg,cocoa powder and food colouring,until smooth.Beat in first the milk,then the bicarbonate and vinegar,and then the flour.Half-fill the cups with the mixture.Cook on 50% power for 2 mins,then in 15 sec bursts until the tops of the sponges are springy.Turn out,cool, then halve.Beat the icing sugar into the soft cheese.Spread on the cakes and top with any spare crumb of sponge.


 15 leaves leaf gelatine
450g caster sugar
100g cornflour,mixed with 6 tbsp cold water
150g icing sugar,plus extra for dusting
1/4 tsp cream of tartar
1 1/2 tsp rose water
10g tube Dr.Oetker gel food colour in bright red
4tbsp crushed pistachios

Cut the gelatine into little pieces and soak in 100ml cold water for 10 mins.Meanwhile,put 600ml water in a large microwave-proof bowl.Add the caster sugar and microwave on 80% power for 6 mins.Stir in the cornflour mixture and cook for 5 mins.Stir in the icing sugar and cream of tartar.Cook for 5 mins.Drain the gelatine,then add to the sugar mixture.Stir until dissolved.Stir in the rose water and food colouring.Pour into a lined 20x30cm tin.Leave in the fridge to set.Cut into squares and dust with icing sugar.See below for microwave pudding bowls.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.