Chocolate S'mores

Toasted marshmallows and chocolate sandwiched between two biscuits.

Place the double cream, vanilla and sugar in a large bowl and whip until it is light and thick. Don't over whip the cream to stiff peaks. Fold in the sliced strawberries and broken meringue nests. Dollop the eton mess into twist top Kilner jars

Treat yourself to these decadent bars topped with crunchy candy cane.

Preheat the oven to 180°C/Gas 4. Place the flour, sugar, baking powder, orange and lemon zest, cranberries, nuts and chocolate chips in a mixing bowl and stir together until evenly dispersed. Beat the egg into the milk, and then pour this into

1. Preheat the oven to 180°C. Line a baking sheet with baking paper. 2. Tip the berries into a small pan with 100g of the sugar. Place over a low heat and simmer for 10-15 minutes until the fruit is soft. Sieve over a bowl to drain the syrup. Cool i

1. Put the raisins and sultanas into a bowl and cover with half of the orange liqueur. Cover the bowl and set aside for 24 hours. 2. When ready to bake, preheat the oven to 150°C. Grease a 20 cm springform cake tin and double line it. 3. In a large

Combine the chocolate, cream and milk in a small non-stick pan over a low heat for 4-5 minutes until melted, then whisk until smooth. Next, put the chestnut purée in a food processor and blend until smooth. Pour in the warm chocolate mixture, then

Far too spicy and sophisticated for Santa, save it for yourself!

In a medium saucepan place the milk, cream, salt, half of the sugar, vanilla essence, nutmeg, whiskey, rum, brandy, and rum and bring this all to a simmer.Whilst this is coming to a simmer, whisk the egg yolks and the rest of the sugar till they are

This very grown up version of the American classic is sure to delight.

1) Drizzle chocolate sauce on a chilled martini glass. 2) Add a measure of White Godiva Vodka, Bailey's Irish Cream, peppermint schnapps and single cream. 3) Garnish with a miniature candy cane or chocolate shavings.

A good hot chocolate is a treat any time of the year.

If variety is the spice of life, this dessert, made with store-bought cake mix and cookie dough, offers plenty of delicious options.

All brownies are magical. Brownies can make anyone smile. But if all brownies are magical, the most magical brownies are rainbow unicorn brownies, with glitter. They are as magical as they are delicious.

Get your five-a-day and enjoy a gorgeous dessert at the same time.

Preheat the oven to 190 degrees C. Cut off the top third of the panettone. Remove the insides of the bread by running a small paring knife around the edge of the loaf, leaving a 1-inch wall. Pull out the fluffy inside of the bread, leaving the b

1. Line a brownie tin 22x29cm, 8 ½" x 11" with baking parchment. Heat your oven to 170°C. 2. Break 225g of chocolate into small chunks and place in a heatproof bowl with the butter. Place over a pan of simmering water and heat until melted. Leave

Preheat the oven to 175°C. Grease and flour an 8 x 12 x 2 inch baking pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and flu

1. To make the pastry, sift the flour and cocoa into a bowl, add the sugar and the butter and rub the butter in with fingertips or an electric mixer until it resembles fine crumbs. 2. Stir in the egg yolks and gradually bring the crumbs together,

1) Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. 2) Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed