Mexican chocoflan | This rich, decadent cake is also known as pastel impossible (impossible cake) and for very good reason – the moist chocolate cake and creamy custard layers swap spots (completely!) during baking. The caramel topping traditionally used is cajeta (Mexico’s sugary goat’s milk caramel), but I have used dulce de leche (caramelised sweetened condensed milk) in this recipe, which is far easier to find outside of Mexico!
Cherry Ripe Bites Recipe BY WHOLESOME COOK, MARTYNA ANGELL The original Cherry Ripe is made with glacé cherries, which have extra sugar and preservatives added. They also contain other fillers and a little more sugar than I like. So, if you’re a big fan of the flavour combo like me, this simple recipe will help you make them at home. They are fab as gifts during the festive season. You will need silicone trays or moulds...
Caramel cream tartlets with almond pastry | A beautiful dessert to top off a special meal, these divine caramel tartlets are a great way to use the food depts’ Salted cardamom dulce de leche (see the link to the recipe below). But if time is of the essence you can use canned caramel from the cake aisle of your supermarket.
Our new obsession......raw snickers. Nougat, gooey caramel and crunchy peanuts coated in dark chocolate - what's not to love! So much better than the real thing, our healthy take on this classic 'really satisfies'.