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Our buying team have trying to track down all the loveliest souvenirs with which to celebrate Queen Elizabeth’s Diamond Jubilee. Our favourite so far is this gorgeous jug by Jan Constantine. See all our ideas here.

Recipes from our Facebook Competition

We haven’t tested these out yet, if anyone does, let us know how it goes. We really fancy the Malteser cake!

Has to be Malteser cake! They used to make a white chocolate version of this at my school – heaven! I missed them so much I found a recipe online which I now use and works great and is sooo tasty.
130 g BUTTER
50 g GOLDEN SYRUP
50 g CHOCOLATE
50 g COCOA POWDER )
220 g BROKEN DIGESTIVE BISCUITS
*250 g MALTESERS, half CRUSHED, half LEFT WHOLE
Ganache topping:
* 50g chocolate (melted)
* 50g whipping cream

Begin with a large, heavy based saucepan. Melt the butter and golden syrup together and then add the chocolate, stirring constantly. Once you have a dark, sticky liquid, throw in the broken digestives, cocoa powder and the broken Maltesers. Give everything a good stirring around to coat all the dry ingredients with the sticky mixture. Allow it to cool slightly before stirring in the whole Maltesers.
Line a cake tin with cling film, and then press in the mixture, being careful not to crush any of the whole Maltesers. Pop it into the freezer while you make the ganache – this will ensure a firm set and a cool base to put the topping on.Melt the other 50g of chocolate and whip up the cream, then add a little of the cream to the melted chocolate. This will make the chocolate runnier and easier to add into the whipped cream. This will form the ganache topping which you can spread over the cake.

I made a rasberry ice cake yesterday and it was soo scrummy.
300g dark choc
200g rasberries
125g butter
40g icing sugar and 3 eggs-seperated.
melt the chob with 30g of butter, remove from heat and add the icing sugar, egg yolks and the remaining butter and mix very well. add the rasberries and stir again.
whip the egg whites until stiff and fold into mix. line a bread tin with cling film, pour in the mix and put in the freezer for 3 hours. when u take it out, let it rest for bowt half hour, remove from tin and serve

Posted: March 7th, 2011 under Recipes.