1/4 pint water
175g unsalted butter
1 lb caster sugar
75g condensed milk
1. Melt the butter in the hot water. Before it boils, add the sugar, stirring lots. Use a larger pan than you might think as it does rise during the cooking process.
2. Bring the water to the boil and simmer. Whilst simmering, add the condensed milk and vanilla essence (or other flavouring - you can add all sorts of things, limited only by your imagination)
3. Keep simmering, stirring pretty much all the time (or it may burn). This takes about 20-30 mins, until the texture/consistency changes to being much thicker. It will also change to a slightly darker colour when it's ready.
To test it, drop a bit onto a cold plate - it should solidify quite quickly, within 30 seconds or so.
4. Remove from the heat and beat it for a few mins, then poor the mixture into a shallow sided tray (10" x 6") (grease this with margarine first so it doesn't stick). The layer should be about 1cm thick. Allow to cool for about half an hour (or you may burn your tongue!), then slice and enjoy!
If it doesn't solidify properly the first time, you can put it back into the pan and simmer it some more, and although it's not quite as good as when it works first time, it is still tasty.
The key is to do stage 3 really thoroughly and not get tired too quickly!
This is my recipe for tablet very high in calories , but very more ish I hope you enjoy it
2lb granulated sugar ( or less if you like)
1 Tea cup milk
1 large tin condensed Milk
A knob of butter
Half a carton of double cream ( optional)
A large greased swiss roll tin
Put the butter , sugar , and milk into a large non stick heavy based pan and allow the butter and sugar to melt , slowly bringing to the boil , stir occasionally to make sure its not sticking , keep boiling for about 10 mins or until the mix makes a soft ball when you add some to cold water , if you have a sugar thermometer this is 118c
Add the condensed Milk add the double cream at this point also if you have used it ,stirring all the time if you don't it will burn , bring back to the boil keeping stirring , for a further 10 mins through this time the mix will change from a pale yellow , to a darker brown and thats when you know its ready , it will also be thicker , at this point take it off the heat and put the pan in the sink
With the pan in the sink beat the mix until the gloss sheen comes off the mix , pour it into the swiss roll tin and allow to set
There will be some mix left on the side of the pan scrape this into a small dish and you can nibble this whilst the tablet is setting
Cut into squares or fingers and eat ! when set
My mum used to make this when I was little and she has passed the recipe on to me as my boyfriend has a very sweet tooth and loves caramel shortbread, and I'd rather make this version than buy it for him.
200 grams / 7 oz margarine or butter
150 grams / 5oz caster sugar
150 grams /5oz plain flour
Small tin condensed milk
2 tablespoons golden syrup
100 grams / 3½ oz milk chocolate
Preheat your oven to 180° C / 356° F or Gas Mark 4
To make the shortbread.
Cream together 100 grams / 3½ oz of the margarine or butter and 50 grams/ 1½oz of the caster sugar.
Then fold in the flour then knead on a floured board. Flatten into greased baking tray and bake at 180 degrees centigrade for approx. 20 minutes or until golden brown. Leave the shortbread base to cool.
To make the caramel
Put the condensed milk into a saucepan with 100 grams / 3 ½ sugar. Keep stirring and gradually add 100 grams/ 3½ oz margarine/butter and golden syrup. Cook for 10 minutes over a low temperature taking care not to burn the mixture. Pour over the shortbread base and leave to cool.
Melt the milk chocolate and spread over the top of the caramel. Leave to set and cut into fingers or squares.
Thanks for reading
This recipe is ridiculously easy and is the perfect comfort food for all those with a bit of a sweet tooth. I received a toasted sandwich maker for Christmas and I thought I would branch out from the savoury varieties of fillings to explore the wonderful world of sweet toasted sandwiches.
You will need:
A toasted sandwich maker.
If you don't have one of these you could always lightly toast the bread under a grill, add the filling, and then finish of the toasting whilst the filling warms up.
2 slices of white or brown bread (although white works a bit better)
Spreadable butter such as Bertolli or Flora etc
3 tsp of nutella
4 squares of chocolate if you're feeling extra indulgent
How to make:
Turn your toasted sandwich maker on and butter one side of each piece of bread, making sure a thin layer of butter covers all of the side.
Turn the bread so it is butter side down and cover one un-buttered side with chopped banana, bearing in mind that you might not need all of the banana, so eat the rest to save waste.
Put dollops of the nutella onto the banana slices and then evenly space out the chocolate on it if you want to.
Join the pieces of bread together, with the buttered sides on the outside, and put them in the toastie machine for 4 or 5 minutes.
When the sandwich is golden and crispy take it out of the machine and tuck in. Be very careful though, it will be very hot, and also very moreish!
First of all, i shall acknowledge this recipe to its origional source (as far as i know), as i got it from the channel 4 website, from one of their come dine with me recipes. The website is great to use by the way, and very easy to find any recipe you want.
Ok, so the ice cream i made was a slight deviation of their recipe as i am not too keen on whisky, i replaced it with ammaretto which is lovely (see my review).
First of all, you place 4 egg yolks in a bowl with 250g of thick honey, and whisk until the mixture is about double in size (i had to use a whisking machine as doing it manually wasnt seeming to work). Then add 600ml of thick cream, (the recipe actually said a pint, but i only had 600ml), and whisk thoroughly again, finishing it off with 2-3 fl ounces of ammaretto.
After whisking it all in, put the mixture in the freezer for 3-4 hours, maybe more (until its frozen!). Serve with crushed ammeretti buiscuits ontop and you will be very pleased with the results!
Triple Dry-fruit Chutney
The term Chutney refers to a dip (pronounced as Chat-ney with chat meaning to lick) . It is a condiment usually involving a fresh taste made of chopped primary vegetable or fruit with added seasonings and spices. It is the Indian version of what is similar to the European relish , or the American salsa etc.
Here is a simple sweet dried fruit one that I have shared with you and I am hoping it will find a special place in your recipe book and dinner table too.
Dried Mango Pulp (also called Amsatta) half a bar (200 gm)
You can use dried apricots or apricot sheets too but it will taste slightly different.
Stoned Dates 10
Raisins, 1/2 cup
Tamarind pulp/puree, 3 tbsp(available in most supermarkets or any asian grocery)
Sugar, 1 cup( brown sugar tastes better)
3 Red dried chillies (reduce to one if you can't stand hot food)
1 tsp Cumin seeds
1 1/2 tsp Coriander
1 tsp Fennel seeds
1 tsp grated Ginger
2" piece of cinnamon
1 tsp Oil
1. Cut the mango pulp bar into little cubes. Cut the dates into pieces and soak both of them in a cup of lukewarm water till tender(at least 2hrs)
2. Put a pan on the stove. When it is hot, add all the spices and dry roast till they splutter or give out an aroma. Grind them in a mill into fine powder(if any remains just bottle it). (you can substitute any of these with ready powder but honestly out of experience it doesn't taste the same.
3. Heat oil and add the raisins. Stir them around until they puff up. Remove them from the pan and keep aside.
4. Add the red chillies and ginger to the pan and stir for a minute(don't let them burn). Add the mango cubes and dates and stir for a couple of minutes and then add the tamarind pulp and sugar. Add 3 cups of water and boil until the chutney is concentrated and the fruits are a bit mushy(only half cupish water should remain ideally).
5. Finally add the raisins and 2 tsp of the spice powder . Turn the heat off and keep covered for a few mins to let all of it blend together.
Always check for sweetness. 1 cup of sugar is ok for me. Some may find it a bit more sour/sweet. So add sugar acc to your taste .
Difficulty level :
Intermediate for most(easy for pros)
You can have this chutney with any Savouries, Parathas, Crisps, Nachos and Pappads .
Goes very well with steak and other meat dishes too.
This chutney stays well for almost a week if refrigerated.. however it tastes best at room temperature.
I wouldn't recommend this for dieters as it has a lovely taste and is chocked full of sugar.
You can buy most of the ingredients from asian grocery-stores or even in the supermarket.
Sorry I could'nt find a proper category to place this recipe as I was'nt really sure this can be called a preserve.. thought this was a more suitable category... Please let me know if you think otherwise..
Strawberry Glory. This rich, sweet, sumptuous desert is why Gordon Ramsey is a God of the kitchen! Taken from his series The F Word, I have made this a couple of times and my friends absolutely love it. I would make it more often, but I think it must be so far down the 'naughty food' list you wouldn't believe!
If you think that adding vinegar to strawberries sounds a bit odd, please give it a go, it really works for some strange reason!
Serves 4 - 6
- Approx 80g meringues, crushed
- 300g fresh strawberries, quartered
- Icing sugar to dust
- Balsamic vinegar to drizzle
- 240ml double cream
- 1 tbsp icing sugar
- 4- 6 scoops vanilla ice cream
- Plain chocolate to grate
- Wafer fans to garnish
For the crème pâtissière (makes about 320g):
- 150 ml milk
- 100ml double cream
- 20g plain flour
- 15g cornflour
- 3 free range large egg yolks
- 40g caster sugar
How to make strawberry glory
1. For the crème patissière base: heat the milk and cream in a heavy-based saucepan until almost boiling. Sift the flour and cornflour together. Beat the egg yolks and sugar together in a large bowl then mix in the flour. Add a splash of the hot creamy milk and whisk well until the mixture is smooth, then gradually whisk in the rest of the milk. Pour back into the pan and whisk over a medium-low heat for 3-5 minutes until thickened and smooth. Transfer to a bowl, cover and cool to room temperature, stirring occasionally to prevent a skin forming.
2. Quarter the strawberries and dust with icing sugar. Drizzle over the balsamic vinegar and toss to coat. Quickly cook the strawberries in a hot pan for 1minute until the strawberries just begin to break down. Spoon on to a plate and allow to cool.
3. Whip the double cream with a tablespoon of icing sugar to soft peak stage. Mix the whipped cream and crème patisserie together - the mixture should be two thirds cream to one third crème patisserie.
4. Layer the bottom of the glasses with some strawberries, scatter over some meringue then pipe over a little of the mixed cream. Repeat the layering as necessary and top with a spoonful of ice cream, a drizzle of sauce and a grating of chocolate. Garnish with a fan wafer and serve at once.
Here is a recipe for something delicious and very versatile - apple compote! I prepared this this morning for breakfast served with pancakes, but you could also use it as a sauce for a cake that's a bit dry, on waffles, over ice cream, with custard, rice pudding or pretty much anything else you can imagine. Plus it's super easy to make.
All you need is water, sweetener (sugar, honey, or both!), apple, flour, and some spices to taste.
Simply core the apple and slice it into small pieces - I leave the skin on as it's healthy and the texture doesn't bother me in the final dish, but you can also peel the apples if need be. Add a splash of water over the top and a generous helping of brown sugar or honey. Then cover the pot and set it over a low heat and let the apple slowly cook and flavour the water. Add spices as you go along according to your taste (nutmeg and cinnamon are predictable favourites), and when the apple is soft, add a bit of flour and stir it in thoroughly to make the sauce a bit thicker.
As soon as the apple is soft you can use the compote but you can also leave it over the heat a bit longer to get a smoother consistency, depending what you want to use it for. There are lots of other ways to vary the flavour - adding nuts, or booze would be good.
Then simply pour over your pancakes, pudding, or cake and serve. Ice cream, cream, or yoghurt are also great additions for serving. Enjoy!
Chocolate Rice Crispy Cakes, except I use cornflakes instead of rice crispy's because it means they're less likely to fall apart. Here's how to do it:
125g of cornflakes
50g of butter
200g of mini marshmallows (super cook are the best for this)
150g of chocolate (vary this depending on how chocolaty you like them)
About 20 cake cases
Lay the cake cases out in a cake tin so that they are ready for when the mixture has been made.
Get a large saucepan, the biggest you have, and put it on the ring turned up to number 4.
Put the butter in the pan and allow it to melt completely before adding the chocolate.
Once they've melt together add the marshmallows and melt them in.
Continue stirring or the marshmallows will stick!
Remove from the heat and add the cornflakes, mix them in thoroughly.
Fill the cake cases with the rice crispie mixture and leave them to cool.
Tip, to make them extra chewy and cold put them in the fridge for at least an hour before serving, this will help the marshmallow set and make it chewy rather than crumbly.
You will need the following:
A blender, a spoon, the largest glass/tumbler you can find (I use a pint glass), 1 or 2 bananas (depending on how much you want to make), ice cream (vanilla... although you can try different flavours) and milk (the full fat normal stuff preferably or rice milk if you are lactose intolerant).
Step 1... Peel the banana/s and break it/them into 3 or 4 bits before putting them into the blender. Turn the blender on and let it whizz around until the banana is well and truly blended. (Remember to turn off the blender).
Step 2... Take 2 or 3 scoops of ice cream and put in to the blender. (Note: Try doing this 1 scoop at a time, you don't want to break the blender! Plus it's quicker). Turn on the blender again and let it whizz around until the ice cream looks thick and is starting to resemble really thick milkshake. (Again, remember to turn off blender).
Step 3... Add a bit of milk. (Note: use a very small quantity, but this part is up to your own judgement and depends on how you like your milkshake). Once again turn on the blender and whizz it around, but only for a short time. Add a little more milk if needed (and of course whizz around again, plus remember to turn off the blender afterwards).
Step 4... Pour the milkshake from the blender and into the glass/tumbler. (Note: I often find I've made more than enough for it to all fit in one glass/tumbler).
Step 5... Drink the lovely homemade banana milkshake. (Note: The best part!).
(Originally written for my personal website).
Sweet things? If you like sweet things, then you cant get much sweeter than Baklava, which is a traditional Greek snack. My husband is completely addicted to it, but I have to ration him because, as you will see, its not the healthiest option. But its a lovely occasional treat. I have to admit that I cheat slightly by using ready-made filo pastry from Tesco, but if you are a great cook then I expect you could make some from scratch beforehand.
500g filo pastry
200g unsalted butter
400g pistachio nuts, coarsely chopped (can be substituted with walnuts or pecans)
1-2 teaspoons ground cinnamon (optional)
2 tablespoons honey
Juice of half a lemon
1. Preheat oven to 180 C / gas mark 4.
2. Mix the nuts and cinnamon together in a bowl to coat the nuts.
3. Melt the butter the easiest way to do this is in a bowl in the microwave.
4. Liberally butter the bottom and sides of a baking dish (25 x 30cm is a good size). Place one sheet of filo pastry in the bottom of the dish and brush with melted butter. Repeat with four or five layers. Dont worry if the pastry slightly overlaps the dish, as the pastry will shrink when it cooks.
5. Sprinkle with the chopped nuts.
6. Continue adding layers of filo pastry, brushing each one with melted butter, and sprinkling with filling every five or six layers. Finish with the last few layers of pastry.
7. Brush the top with butter to get it really crisp and golden when it cooks. Score the top layers into diamond shapes to make it easier to cut and lift once cooked, but be careful not to cut all the way through. Bake for 25-30 minutes, until golden. Take out and leave to cool.
8. Add the sugar, lemon juice and honey to the water and bring to the boil, stirring constantly. Simmer for ten minutes (you will see the colour of the syrup lighten).
9. Pour the hot syrup over the baklava.
10. Resist the temptation to eat the baklava straight away, but let it cool and absorb the syrup. Then cut out a sticky slice and enjoy.
Another instalment of Dalek Baking with Daz. This time it's Triple Choc Muffins. Tasty enough for you? *waggles eyestalk*
(Posted here because I can't seem to add more than one review to each sub-category in Food&Drink).
These are ridiculously tasty - usually finishable in one go, and best enjoyed while warm - perhaps nuking in a microwave for 10 seconds just to make the choc chunks ooze... mmmm
For this recipe, puny Earthlings will require:
250g/9oz Plain Flour,
25g/1oz Cocoa Powder,
2tsp Bicarbonate of Soda,
85g/3oz EACH of White and Dark Chocolate - broken into chunks,
100g/4oz Milk Chocolate, broken into chunks,
2 Whisk Affected Eggs,
1 small carton Soured Cream (300ml or so),
85g/3oz Light Muscovado Sugar,
85g/3oz Melted Butter.
Right - now commence preparation!
You will need to preheat the Earth Oven Unit to 200C/180C Fan, and butter a dozen holed Muffin Tin.
In a suitably capacious bowl, sift in the Flour and add the Bicarbonate of Soda, the Cocoa Powder and the Chocolate Chunks.
Seperately, combine the Eggs, Soured Cream and Melted Butter.
Add the Liquid Mixture to the Floury mixture and stir gently until stiff - but not too much mixing!
Spoon gooey calorific mixture into muffin holes - if you fill them above the tin line, they should harden before they spill into the oven, but not if you overmix it and make it runny!
Bake for 20 minutes, then leave in tin for another 15 minutes - exercise your patience, greedy Earthling!
Cool on a rack and enjoy! Enjoy!!!!
If you can't make these look and taste better then ones from an overpackaged supermarket purchase, then I suggest subscribing to the Dalek Chef Baking Course - which will appear in due course.
*****Marvellous Multi-Tasking Muffins*****
I am lucky *sigh* enough to work every other Saturday at my glorious place of employment and Saturdays are Very Special Days where I work. We all bring nibblie-bits for a shared lunch, and generally have a lot of fun. No really! We do!!
Fed up of spending money on highly irreverent bags of Doritos and packets of e-number-filled biscuits, I decided, in a flutter of enthusiastic energy which happened upon my in sight of the kitchen, to bake. I made 1 dozen full size muffins, of 2 different flavours on the Friday evening, packed them in a lovely (and sadly empty) quality street tin, and popped the tin in a bag ready to leave for work the next morning.
The bag was opened at work the next morning and within about 3 seconds, every muffin was gone. Double chocolate and raspberry and apple, gone within the blink of an eye. Everyone loved them, but sadly everyone did not get one, as there were not enough to go round.
So today, armed with a wooden spoonful of foresight, I purchased a very fancy muffin tin, some mini-muffin paper cases, and some more white chocolate to make mini versions of last weeks success.
My theory is that if the muffins are smaller, 1 batch of mix will make more, and so everyone will get one and no-one will be sad and muffin-less. My theory will be put to the test tomorrow, but for now, I am going to share with you my glorious and marvellous muffin recipe. Enjoy!!!
Marvellous Muffin Recipe
3oz self-raising flour
1oz cocoa powder (I use a fair-trade version from the co-op, or Cadburys is good too)
4oz caster sugar (I keep my caster sugar in a jar with 2 vanilla pods, makes for a great tasting cake)
4oz very soft butter (organic, if you can get it)
2 caps of vanilla essence
Green and Blacks Organic White Chocolate 12 pieces finely chopped.
Weigh the sugar and the fat, and cream together in a large mixing bowl. I find leaving the butter out of the fridge for a good few hours before cooking makes for an easier time with the wooden spoon! Whip this mixture up until it begins to go very light and pale, then add the vanilla essence and mix thoroughly. Add the two eggs (youre meant to do this a little at a time but I just throw them in and beat them up hard) weight the cocoa powder, and sieve it into the mixture a little at a time, whipping the mix smooth each time you add it. Then do the same with the flour.
You should be left with a creamy, thick mixture no lumps!!!
To this I add finely chopped pieces of Green and Blacks white chocolate, then spoon the mix into the mini paper cases. Tonight this mix made 24 small muffins, though usually, if Im making full size ones, it would only make 6.
I cook them on gas mark 5, until they are risen, and a knitting needle comes out clean from the centre of a cake. With the mini muffins its usually around 10-15 minutes. Im terrible though because I never properly time anything when theyre done theyre done!
Variations on a theme
I use this recipe all the time and adapt it loads. Cooking time is always roughly the same as above.
Other types of muffins I have made have been:
Apple and Raspberry using a handful of fresh raspberries from the back garden, and 2 small apples from the tree, pared, peeled and cubed, plus 1oz extra of SR flour (and no cocoa powder!), using the method above but adding the fruit last.
Banana and walnut 2 small, very ripe (black if possible) bananas, and a handful of roughly chopped walnuts, plus a handful of sultanas. Add the mashed up banana before the flour, and the walnuts and sultanas afterwards.
Cranberry and apple this is lovely because the sweetness of the apple smoothes and softens the sharpness of the cranberry. A handful of cranberries and 2 small apples, prepared as above. Again, add the fruit at the end after the flour.
Blueberry a classic muffin ingredient, a handful of these will make for very juicy muffins! Roll them in a wee bit of icing sugar first, then add them once the flour has been mixed in.
Chocolate fudge buy 2 Cadbury Fudges, chop them roughly, and add them instead of white chocolate to turn a chocolate muffin into something rather special! Mmmmm!!!!
So there you go the secret of my muffins laid bare for all the world to see and enjoy! Happy baking! Kate x
I got this recipe from my Grandmother, its the one we used when making (or helping to make) them as a child. Please follow the instructions carefully, don't try to let them cool in the fridge, they go rock hard and are more like mint imperials then! Gran always made these for any birthday party there was and they always went down a treat.
White from one large egg or two small eggs
8 oz icing sugar
Peppermint essence or peppermint oil
Beat the egg white in a bowl with a fork and sieve (sift) in 6 oz of icing sugar (frosting). Mix well with a wooden spoon and slowly sieve in more icing sugar, half a tablespoon at a time until you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste onto this. Add 3/4 drops of peppermint essence or oil and gently knead it together with your fingers until you have a smooth paste. Have a taste of a small piece and if the flavour is not strong enough, add a few more drops of the peppermint.
Rub icing sugar on a rolling pin and roll the paste to quarter of an inch (0.5cm) thick. Cut out individual peppermint creams with a cutter - a round one or any other shape you have handy, if you're artistic then you can cut them freehand (an adult should do this part). Cover a plate with non-stick parchment or greaseproof paper (vegetable parchment) and place the peppermint shapes on the paper. Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in small paper cases in an airtight tin.
These will keep for about a week. I sometimes drizzle a little melted chocolate on them once they've set. This makes them stand out at a party. Loved by adults and children alike.
Ok I really couldn't help myself, as Easter is so close I love to make all kinds of chocolaty sweet things. Plus I also do a lot of babysitting for my brother and sisters children which if you have kid's im sure you know they love to get messy and cook! I think it's just the messy part really.
So ive got so pretty easy chocolaty snacks that im hoping you all will try.
****** Chocolate Nibbles ******
Now these are nice if you're watching a movie, or reading a book just to have a nibble on hence the name I called them.
And the best thing about them they couldn't be easier to make!
*** Ingredients ***
125g / 4 ½ oz milk chocolate
75g / 2 3/4 oz mini marsh mellows (or large ones cut up)
You will also need 1 flat baking tray and a sheet of grease proof paper or a baking sheet
1 wooden spoon
1 large mixing bowl
1 sauce pan
*** First ***
Line the baking tray with the grease proof paper or baking sheet.
*** Second ***
Break the milk chocolate into small pieces and place into a large mixing bowl. Then place the bowl over a simmering saucepan, and stir gently until the chocolate has melted. Remember keep it at a low heat!
*** Third ***
Now the chocolate has melted stir in the mini marsh mellows, make sure there very well covered in the chocolate.
*** Fourth ***
Place heaped teaspoons of the mixture onto your baking or greaseproof paper and leave sweets to chill in to refrigerator until they have set.
*** Fifth ***
Carefully now they have set remove them from the baking sheet, and place on a nice plate and share them out, or if your like me cuddle up in bed watching a movie while having a munch hehe.
*** Variations ***
Ok now there are so many things you can do with this, I couldn't possibly list them all.
1. If you not sensitive to nuts add some chopped walnuts to your mixture you would need 25g / 1oz and add a bit more milk chocolate.
2. If you like dark chocolate instead of milk chocolate just change it over same with while chocolate.
3. Another thing what I like doing is chopping up some fresh strawberries in with the marsh mellows. (its one of my person favourites) I promise you its so simple but tastes lovely.
And why stop there add different fruits or nuts this is really a snack to make your own.
****** Chocolate Fudge ******
Ok so this a dish you find easy or hard, so im here to prove it's a easy dish to make and a great snack if your sweet tooth is playing up.
*** Ingredients ***
500g / 1lb 2 oz Dark Chocolate
75g 2 ¾ oz unsalted butter
400g / 14 oz canned condensed milk
½ tsp spoon vanilla essence
You will also need 20cm / 8 inch square cake tin
1 large saucepan
1 wooden spoon
*** First ***
Lightly grease your cake tin, and put to one side. Break the chocolate into pieces and place into your large saucepan with the butter and condensed milk. Heat gently, and slowly stirring until everything has come together, remember do not allow it to boil.
*** Second ***
Remove from the heat, and then beat in your vanilla essence for about 5 minutes until the mixture becomes think and creamy. Pour into your cake tin and leave to chill in your refrigerator until the fudge feels firm to touch.
*** Third ***
Tip the fudge out onto a cutting board and cut into squares then eat up!
*** Variations ***
Again with fudge don't be scared to try things.
1. Add alittle rum to your mixture (which is my Nan's favourite thing to do)
2. Change it to fruit & nut by adding 50g / 1 ¾ oz roughly choppers hazelnuts and the same amount of sultanas.
Please don't be scared to play round, you can come up with great tasting food, by adding new things. Plus it's really fun too hehe.
Thanks for reading how to make some of my favourite snacks
xX Vampire Princess Lizzy Xx