Malteser Cheesecake

You will need

200 g malted milk biscuits crumbled
100 g butter melted
5 tbsp sugar
600 g Philadelphia (Usually comes in 300 g tubs.)
300 ml double cream whipped until stiff
300 g white chocolate melted
200 g milk chocolate melted
2 tbsp Horlicks powder (You can get one-cup packets.)
small bag Maltesers

Method

  1. Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment.
  2. Mix the biscuit crumbs, melted butter and 2 tbsp of the sugar, then press into base.  Chill.
  3. Divide cream cheese and cream evenly between 2 bowls.
  4. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other.
  5. Beat each with an electric whisk until smooth.
  6. Spread the milk chocolate mixture evenly in the tin.
  7. Spoon the white chocolate mix over the top and gently smooth.
  8. Dot with Maltesers and chill for at least 5 hrs until firm.

Red Onion Marmelade

Ingredients

2 kg red onions (or regular), halved and thinly sliced.
4 garlic cloves, thinly sliced
140 g butter
4 tbsp olive oil
140 g golden caster sugar
1 tbsp fresh thyme leaves
pinch chilli flakes (optional)
70 cl red wine
350 ml sherry (or red wine) vinegar
200 ml port

Method

  1. Melt the butter with the oil in a large, heavy-based saucepan over a high heat.
  2. Add the onions and garlic and give them a good stir so they are glossed with butter.
  3. Sprinkle over the sugar, thyme leaves, chilli flakes and some salt and pepper.
  4. Give everything another really good stir and reduce the heat slightly.
  5. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
  6. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice.
  7. Leave the onions to cool in the pan, then scoop into sterilised jars and seal.

Moon Rocks

Ingredients

90 g butter
90 g brown sugar
½ tsp mixed spice
125 g raisins
250 g self raising flour
1 egg, beaten

Method

  1. Set the oven to 200°C.
  2. Rub the butter into the flour until it looks like breadcrumbs.
  3. Add in the sugar and raisins.
  4. Mix well, then add the beaten egg.  Stir together until it is mixed enough to squeeze into a ball.
  5. Grease a baking tray and make the mix into 8-12 small heaps.
  6. Cook in the oven for about 15 mins.

Eat when cool enough (but ideally still warm).

Mud Pie

Ingredients

175 g butter
125 g sugar
1 tbsp cocoa powder
125 g mixed fruit
250 g broken biscuits
1 milk chocolate bar

Method

  1. Melt the butter.  Add the cocoa and sugar.
  2. Sir in the fruit and biscuits.
  3. Line a cake tin with foil and pour in the mix.  Press it down and place in the fridge for about 2 hours.
  4. Melt the chocolate and pour over the pie, spreading it out.
  5. (Wait as long as you can before you) cut it into slices and eat it.

Alternatively: Make in bun cases to have individual pies.

Scones

Ingredients

225 g self raising flour
40 g butter
150 ml milk
1½ tbsp caster sugar
pinch salt
flour, for rolling out

method

  1. Put the flour in a bowl with the butter and rub in the butter to “breadcrumb” texture.
  2. Stir in the sugar and salt, add the milk and mix to a smooth dough.
    Add in more milk if it feels dry.
  3. Turn out onto a floured board and roll to 2cm thick.
  4. Cut into rounds and place on a greased baking sheet.
  5. Bake at 220°C for 12 to 15 minutes.
  • Eat hot with butter or cold with cream, jam and strawberries.