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STRAWBERRY AND MADAGASCAN VANILLA CHEESECAKE by Tracey Geeves

  • 210G SHORTBREAD FINGERS
  • 600ML DOUBLE CREAM
  • 2 TUBS MASCARPONE
  • 50G ICING SUGAR
  • 50G BUTTER
  • MADAGASCAN VANILLA FLAVOURING
  • YELLOW FOOD COLOURING
  • 2 BATTENBURGS HOMEMADE OR BOUGHT
  • 1 PACK MINI BATTENBURGS
  • 100G STRAWBERRIES

CRUSH THE SHORTBREAD TO CRUMB USING FOOD PROCESSOR.
MELT THE BUTTER AND ADD CRUMBED SHORTBREAD.
PRESS DOWN INTO THE BASE OF AN 8 INCH LOOSE BOTTOMED CAKE TIN. LEAVE TO COOL
SLICE THE BATTENBURG THINLY THEN PLACE AROUND THE EDGES OF THE CAKE TIN.
EMPTY MASCARPONE INTO A BOWL . SIEVE ICING SUGAR INTO IT AND MIX WELL
WHIP THE DOUBLE CREAM AND ADD TO MASCARPONE. MIXING WELL. THEN SPLIT INTO TWO EQUAL AMOUNTS.
PUREE TWO THIRDS OF THE STRAWBERRIES AND ADD TO ONE HALF OF THE MIX .
TO THE REMAINING HALF OF MIXTURE ADD A FEW DROPS OF VANILLA FLAVOURING  TO PERSONAL TASTE AND A FEW DROPS OF YELLOW FOOD COLOURING TO MATCH THE YELLOW OF THE BATTENBURG.
DIVIDE BOTH MIXTURES NOW INTO TWO EQUAL PARTS. SPREAD A LAYER OF STRAWBERRY FILLING ON TOP OF THE BISCUIT BASE , SLICE THE REMAINING STRAWBERRIES  AND PLACE ON TOP, THEN PUT A LAYER OF VANILLA FILLING  AND REPEAT AGAIN WITH THE STRAWBERRY AND VANILLA TO MAKE FOUR LAYERS.
PUT IN THE FRIDGE TO SET FOR A COUPLE OF HOURS.
REMOVE FROM THE TIN BY PUSHING THE BASE UPWARDS
THINLY SLICE SMALL BATTENBURGS AND DECORATE THE TOP

Tiffin (no bake) By Martin Bird

800g milk chocolate chips
5 glugs golden syrup
400g butter
Melt together
560g Crunchie or Malteasers or whatever your favourite shop bought sweet treat is
400g Digestive biscuits – or change to preferred, e.g Hobnobs, Gingersnaps
Smash choccies and biscuits into chunks and pour onto grease proof lined baking tray, chill.

Topping:

100g butter 800g chocolate chips 25ml golden syrup
Melt together and pour quickly over chilled biscuit mix