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Lotus Biscoff Cheesecake

Lotus Biscoff Cheesecake 0



  • 2/3 cup Lotus Biscoff Spread
  • 225gr cream cheese, softened
  • 2 tbsp vanilla essence
  • 200ml double cream
  • 16 Lotus Biscoff Cookies, crushed
  • 3 tbsp melted butter


  1. Crush the Lotus Biscoff cookies into crumbs and stir in the melted butter.
  2. Evenly distribute the crumbs into the tray and press to form a biscuit base.
  3. Mix the cream, cream cheese, Lotus Biscoff spread and vanilla essence.
  4. Pour the mixture into the tray and spread it around evenly, smoothing the top.
  5. Pop the tray into the fridge and chill until set for a minimum of 2 hours.
  6. Decorate with whipped cream and biscuit crumbles and enjoy!
  • Emily Vale
Easiest Rocky Road

Easiest Rocky Road 0


  • 225gr dark chocolate
  • 75gr unsalted butter
  • 3 tbsp golden syrup
  • 160gr Digestive nibbles chocolate
  • 160gr Digestive nibbles caramel
  • 65gr mini marshmallows (freeze them a couple of hours beforehand to prevent them melting)



  1. Line a square silicone pan with baking paper.
  2. In a pan, melt together the chocolate, butter and golden syrup until smooth.
  3. Take off the heat. Pour the Digestive nibbles into the pan and stir through.
  4. Add the marshmallows and give a quick stir.
  5. Pour the chocolate mixture into the lined pan and spread it around evenly, smoothing the top.
  6. Pop the tray into the fridge and chill until set. This should take around two hours or you can also leave it overnight.
  7. Cut into slices and serve, enjoy!
  • Heather Fraser
Vegan Coconut Chocolate Bounty Spread

Vegan Coconut Chocolate Bounty Spread 0


  • 6 tbsp Bounty spread
  • 200gr dark chocolate
  • 250gr strong white flour
  • ¼ tsp salt
  • 3 tbsp sugar
  • 1 sachet fast action yeast
  • 150ml coconut milk
  • 50ml water
  • 2 tbsp coconut oil
  • some coconut milk for brushing
  • 5 tbsp icing sugar



  1. In the bowl of a stand mixer add the flour, salt, sugar and yeast. Then add the coconut milk and start to mix, add the water so you have a wet but manageable dough.
  2. Knead it with the dough hook for 2 minutes, then add the coconut oil and knead for another 3 minutes.
  3. Tip in to an oiled bowl and leave it to rise for 1-2 hours.
  4. Once doubled in size, roll out into a rectangle on a floured surface.
  5. Place about 6 tbsp of Bounty spread and the dark chocolate in a bowl, and quickly flash it in the microwave.
  6. Now it’s easier to spread the mixture on the dough, coat it evenly.
  7. Roll the dough up into a log and cut into slices.
  8. Place in a greased muffin tin or in a large baking dish and leave to rise again for a further 45 minutes.
  9. Heat the oven to 180 degrees C.
  10. Brush the buns with coconut milk and bake the buns for about 25 minutes until golden.
  11. For the glaze, mix coconut cream with 5 tbsp icing sugar and spread a tbsp onto each bun and decorate with flaked coconut and cacao nibs.
  • Heather Fraser
Lemon Cupcakes with Coconut Buttercream

Lemon Cupcakes with Coconut Buttercream 0

Ingredients cake:

  • 175gr caster sugar
  • 175gr soft, salted butter
  • zest of 1 lemon
  • 3 large eggs
  • 175gr self-raising flour
  • 1 tsp baking powder
  • 30ml milk

Ingredients drizzle:

  • juice of 1 lemon
  • 30gr icing sugar

Ingredients icing/decoration:

  • 100gr Bounty spread
  • 65gr soft salted butter
  • 80gr icing sugar
  • 50gr desiccated coconut



  1. Preheat the oven to 180 C and line a 12-hole cupcake tray with cases.
  2. Beat together the castor sugar, butter and lemon zest in a mixer or with a wooden spoon until light and creamy looking.
  3. Beat the eggs lightly with a fork and add dribble by dribble, beating well after each addition until really well combined.
  4. Sieve the flour and baking powder into the bowl and fold in with a large metal spoon using a cutting motion.
  5. Lastly fold in the milk.
  6. Divide equally between the cases and bake in the centre of the oven for 15-20 minutes until well risen, lightly brown.
  7. Remove from the tin and cool on a wire rack.
  8. Make the drizzle by heating the lemon juice and sugar in a small saucepan over a low heat until the sugar has dissolved.
  9. Remove from the heat and after poking about 15 holes into each cupcake, brush the hot drizzle over the top.
  10. Whilst the cakes are cooling make the icing by beating together the Bounty spread, butter and icing sugar for a few minutes until well combined.
  11. Make the toasted coconut by heating the desiccated coconut in a dry frying pan.
  12. Pipe or use a knife to ice each cake and dip into the toasted coconut.



  • Heather Fraser
Jamaican Bisto Beef Patty

Jamaican Bisto Beef Patty 0

Ingredients pastry:
  • 2 cups plain flour
  • 1/2 tablespoon curry powder
  • 1/4 teaspoon salt
  • ½ cup butter
  • 1/3 cup ice cold water
Ingredients filling:
  • 1 small white onion, finely chopped
  • 1 Scotch bonnet pepper chopped finely
  • 600 g minced beef
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon fresh thyme roughly chopped
  • 1/2 teaspoon ground allspice berries
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup beef stock
  • 1 tablespoon Bisto Beef Gravy granules
  • 1/4 cup water
  • 1 egg, beaten with a drop of milk
  • Oil for frying
Instructions pastry:
  1. Mix together the flour, curry powder, and salt in a large bowl and then rub in the butter with your fingers until it resembles breadcrumbs.
  2. Gradually add the cold water and mix in until a dough forms. Wrap in clingfilm and pop in the fridge.
Instructions filling:
  1. In a saucepan soften the onion and scotch bonnet over medium heat then add the minced beef and fry until browned all over at which point you will incorporate all your spices. Add the beef stock and simmer for 10 minutes stirring occasional until the sauce has thickened. Finally sprinkle the gravy granules and stir well to all absorbed and set aside to cool.
  2. Remove dough from fridge and bring to room temperature then cut into eight even pieces. Take each one by one rolling on a floured surface until they are round of 2-3mm thick. If you prefer, you can roll the entire batch at the same time and cut out your circles.
  3. Preheat oven to 400°F and line a baking tray with greaseproof paper.
  4. Finally, place 2-3 tablespoons of the meat filling in the centre of each of your dough circles. Moisten the edges of the circles with a little water and fold in half sealing the edges with the back of a fork to give them a nice crinkled edge.
  5. Brush the tops of the patties with the egg wash mixture and then pop in the preheated oven for 30 mins or until golden.
  6. Let rest for 10 minutes before serving.


If you do not eat beef you can experiment with curried chicken or vegetables for filling.
    • Heather Fraser
    Shredded Wheat Cheddar Garlic Snacks

    Shredded Wheat Cheddar Garlic Snacks 0


    • box bite sized shredded whole wheat cereal 4 ounces-ish
    • sticks butter
    • tablespoons Worcestershire sauce
    • teaspoon celery salt or seasoned salt
    • teaspoon granulated garlic or garlic powder
    • teaspoon granulated onion or onion powder
    • 1/4 to 1/2 teaspoon ground cayenne pepper
    • 1/3 cup Cheddar cheese powder


    1. Preheat oven to 275°F.
    2. Add the bite sized shredded wheat to a large mixing bowl. Melt the butter in a saucepan or in a bowl in the microwave.
    3. Whisk in the Worcestershire sauce, celery salt, granulated garlic and onion, and cayenne pepper. Drizzle this over the bite sized shredded wheat and toss to coat evenly.
    4. Spread in a single layer on a half-sheet pan and bake for 1 hour, stirring every 15 minutes, or until crunchy. Toss the cheese powder in while the cereal is still hot.
    5. Eat warm or let cool to room temperature before transferring into a container with an airtight lid. This is best eaten within a week of being made, and can be re-crisped in a 275°F oven if they start becoming stale.
    • Heather Fraser