Peanut Butter Cookies

Ingredients: 1 cup Peanut Butter 1/2 cup Sugar 1 Egg Instructions: Preheat oven to 350ºF (180ºC). In a large bowl, mix together the peanut butter, sugar, and egg. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet. For extra decoration and to make … Read more

Chocolate Caramel Crispy

Ingredients: 6 chopped Mars Bar 150g Butter 120g Rice Krispies 150g Milk Chocolate Instructions: Grease and line a 20 x 20cm/8″ x 8″ baking tin with parchment paper.Put the mars bars and butter in a heat proof bowl and place over a pan of barely simmering water.Mixing with a whisk, melt until the mixture is … Read more

Budino Di Ricotta

Ingredients: 500g Ricotta 4 large Eggs 3 tbs Flour 250g Sugar 1 tsp Cinnamon Grated Zest of 2 Lemons 5 tbs Dark Rum sprinking Icing Sugar Instructions: Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do … Read more


Ingredients: 2 cups Flour 1/3 cup Sugar 3 tsp Baking Powder ½ tsp Salt 1 beaten Egg ¾ cup Milk 3 tbs Oil for frying Oil garnish Icing Sugar Instructions: Sift together dry ingredients. Mix together wet ingredients and incorporate into dry. Stir until smooth. Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no … Read more

Nanaimo Bars

Ingredients: 125g Custard 50g Caster Sugar 5 tbs Cocoa 1 beaten Egg 200g shredded Digestive Biscuits 100g Desiccated Coconut 50g Almonds 100g Butter 4 tbs Double Cream 3 tbs Custard Powder 250g Icing Sugar 150g Dark Chocolate 50g Butter Instructions: Start by making the biscuit base. In a bowl, over a pan of simmering water, … Read more

Canadian Butter Tarts

Ingredients: 375g Shortcrust Pastry 2 large Eggs 175g Muscovado Sugar 100g Raisins 1 tsp Vanilla Extract 50g Butter 4 tsp Single Cream 50g Walnuts Instructions: Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out … Read more

White chocolate creme brulee

Ingredients: 568ml Double Cream 100g White Chocolate Chips Pod of Vanilla 6 Egg Yolks 2 tbs Caster Sugar Top Caster Sugar Instructions: Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. … Read more

Pear Tarte Tatin

Ingredients: 8 Pears 100g Caster Sugar 100g Butter 2 Star Anise 3 Pods Cardamom 1 large Cinnamon 2 tbs Brandy 500g Puff Pastry Instructions: Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that … Read more

Chinon Apple Tarts

Ingredients: 320g Puff Pastry 4 tbs Dark Brown Soft Sugar 3 Braeburn Apples 4 tbs Red Wine Jelly 100ml Creme Fraiche 1 tbs Icing Sugar 3 Cardamom Instructions: To make the red wine jelly, put the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan. … Read more

Tarte Tatin

Ingredients: 300g Puff Pastry Dusting Plain Flour 6 Braeburn Apples 100g Caster Sugar 85g Butter to serve Creme Fraiche Instructions: Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, wrap in cling film on … Read more