These intensely dark truffles are the perfect way to show off this delicious black raspberry liqueur.
Popcorn is so easy to make - and it's tastier, healthier, and much less expensive than the microwave version.
McVities Jamaican Ginger Cake was a childhood winter treat - usually served with a bowlful of hot custard. This version is even more delicious with stem ginger and a sticky ginger glaze to intensify the flavour.
The 15th "best thing to eat in the world" according to the Daily Telegraph, Portugese custard tarts (pastel de nata) were created by catholic monks in the 17th Century. Use ready-rolled puff pastry and you can knock them up in no time - and you'll be glad to hear that they require very little skill (the ones pictured were made by my two-year old twins...).
Bird’s Ice Magic was one of the iconic products of the 1980’s. A chocolate sauce that magically set hard within seconds of hitting ice cream to create a delicious crunchy topping. It may no longer be available in the UK, but making your own takes just minutes!
The original celebrity chef, Antonin Carême, loved to wow guests by filling ordinary looking fruit with thin layers of jelly and blancmange. It may take a bit of time, but this isn't difficult to recreate at home and is guaranteed to get a similar reaction.
You can't really go through the festive season without knocking up at least one batch of mince pies to go with your mulled wine and dodgy Christmas carols. I once saw Lorraine Pascale make hers even more festive by using this traditional Danish Pastry design. They're really simple to make and a much more interesting alternative to serve to friends.
This ten-second recipe is a brilliant once in a while treat for the kids - or a nostalgic throw back for the adults. Experiment with whichever freeze-dried fruit you can find. My favourites are strawberry and passion fruit but with such little effort there’s plenty of time to experiment.
The biggest challenge when making fudge is preventing the sugar from crystallising. By melting it completely before stirring, and adding a little glucose syrup, this can be avoided. To get a beautiful soft texture, it's important to heat the mixture to the right temperature (you'll need a sugar thermometer) and to beat it as it cools. This recipe incorporates clotted cream for an extra touch of luxury and sea salt to heighten the caramel flavour.