Edible Gifts

Rocky Road (pictured)

300g dark chocolate

3 tbsp golden syrup

300g butter or margarine

300g digestive biscuits

200g white marshmallows

100g sultanas

Method

Melt the chocolate, golden syrup and butter in the microwave or over boiling water.

Put the digestives into a freezer bag, seal and hit with a rolling pin to break into small chunks.

Mix the sultanas, broken biscuits and marshmallows into the chocolate.

Line a tray (16cmx32cm) with cling film and spread the mixture into the tin and place in the fridge.  When the mixture is solid turn it out and cut into squares - as big as you like!

Cherry Shortbread

115g butter

55g caster sugar

1 tsp vanilla extract

175g plain flour

75g glace cherries, quartered.

Method

Preheat your oven to 170oc/Gas 3 and line the base of a 20cm square shallow baking tin.

Cream butter, sugar and vanilla until fluffy.

Sift in flour and combine to form breadcrumbs.  Turn onto a floured surface and work into a dough.

Roll out the dough to fit the tin and place inside.  You can use your fingers to push the dough into the corners to make a perfect fit.

Prick all over with a fork and place the cherries on top  I find lines are best as you can use them to mark out the 'fingers'.

Bake for 35 - 40 minutes until golden.  mark into the fingers while still hot then allow to cool.  Once they are cool they will snap along the lines.  If you wish you can sprinkle the fingers with golden caster sugar to finish.

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Chocolate Orange Bombe

For the Sponge
200g Self Raising Flour
200g Caster Sugar
3 large eggs
200g Self Raising Flour
1 tsp baking powder
3 tbsp cocoa powder

For the Filling
500g ricotta cheese
80g caster sugar
juice of 2 oranges and zest of 1 orange
100g dark choc chips

Method
Make the Sponge

1. Line 2 10 inch circle baking tins
2. Cream the butter and sugar until fluffy.
3. Add the eggs, flour, baking powder and cocoa powder.
4. Mix well and divide into the two tins
5. Bake for 7-8n minutes or until firm but springy to the touch.
6. Let cool.

Make the filling.

1. Mix the ricotta with the sugar until smooth and shiny.
2. Add the orange zest and juice and the choc chips.
3. Mix well.

Build the bombe.

1. Line your bowl with clingfilm
2. Cut one sponge into eight triangles (like a pizza) and with points to the base of the bowl line the bowl with the triangles.  Make sure all holes are filled with sponge.
3. Pour in the filling.
4. Place the other sponge on the top as a 'lid' and press down to seal.  It may help to use a small plate or saucer to help press this down.
5. Place in the freezer until frozen.

Before serving take the bombe out of the freezer, turn on to a plate and leave in the fridge for a couple of hours to allow the centre to soften slightly,


Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?