When I saw this recipe for white chocolate rocky road, I knew that I’d have to bake it with Little One on one of our Wednesdays together. She was so excited to come to the shops with me (it has been a while because of Covid 19), and was intrigued by baking without using the oven! We had such a lovely day together this week, and this was definitely her highlight. The party rings work so well here, and I was surprised by how well they kept their crunch. It’s worth buying the mini version for the top, as they fit nicely in the baking tray.

White chocolate rocky road: ingredients

600g white chocolate

30g unsalted butter, plus extra for greasing

50g pistachios, roughly chopped (we ended up using blanched almonds, as our local supermarket didn’t have pistachios)

125g pack Party Rings, bashed into pieces

100g pink and white mini marshmallows

110g pack Party Rings Minis, to decorate

Method

1.Grease and line a 20cm x 20cm square baking tray.

2. Melt the white chocolate in a glass bowl over a pan of simmering water, then add the butter and stir until smooth. Reserve ⅓ of the mixture.

3. Carefully take the bowl off the pan and set aside to cool for 10 mins.

4. Stir the cooled chocolate mixture to loosen; mix in the pistachios, biscuit pieces and mini mallows.

5. Tip the mixture into the tin and smooth down the top. Pour over the reserved chocolate mixture. Arrange the Party Ring Minis on the topping to decorate, gently pressing them down.

6. Chill the rocky road in the fridge for at least 2 hrs or preferably overnight, until set. Then cut into pieces to serve (the original recipe says 30 pieces, but we cut bigger ones!).

Find the original recipe online here. If you like this recipe, you may also enjoy making blonde mini egg rocky road, smiley jammy dodgers, or these chocolate and salted caramel squares. Yum!

The post White chocolate rocky road appeared first on Hello! Hooray!.

Martha very kindly wrote out the recipe for me – thanks to Mum for passing it on!

Ingredients

175g self raising flour

1 tsp baking powder

1 1/2 tsp cinnamon

150g butter

150g caster sugar

2 large eggs

150g plain natural yoghurt

1 tsp vanilla extract

1 apple (peeled, cored and chopped)

50g oats

250g cherries (washed and stones removed – you could use frozen but fresh are better)

Method

1. Preheat the oven to 180C (160 fan) gas mark 4. Sift the flour, baking powder and cinnamon into a bowl and set aside.

2. Beat the butter and sugar together until light and fluffy. Stir in 2 tbsp of the flour mixture and then add the eggs and vanilla extract. Beat well.

3. Gradually add in the flour mix and the yoghurt until thoroughly combined. Stir in the chopped apple, oats and cherries and then pour into a lined tin – I used my brownie pan which was the perfect size. Level the mixture with a palette knife.

4. Bake in the oven for 20 minutes, cover and then bake for a further 25-30 minutes. Leave to cool in the tin.

Enjoy! It is delicious on its own or with custard!

The post Martha’s apple and cherry traybake appeared first on Hello! Hooray!.

This recipe comes from the BBC Good Food Magazine website, and originally appeared in the magazine in January 2002.

Ingredients

For the cake

225g softened butter, plus extra for greasing

225g golden caster sugar

4 medium eggs

2 limes, grated zest and juice

250g self-raising flour, sifted with a pinch of salt, plus extra flour

25g ground almonds

100g each blueberries and raspberries

For the syrup

8 tbsp lime juice (about 4 limes)

1 lime, grated zest

140g golden caster sugar

Method

1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.

2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).

3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.

4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.

5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.

6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve. Enjoy!

The post Raspberry and blueberry lime drizzle cake appeared first on Hello! Hooray!.

I can’t really remember where this flapjack recipe came from, but we’ve been making it for years and have passed it on to so many people! I was actually very surprised to find that I haven’t blogged it before, so it’s good to finally post it. I’ve called it ‘squidgy flapjack’ because you get that gorgeous syrupy texture with this really easy recipe – no dry flapjacks here! It really is a lovely sugary treat.

You can make it plain, which is really tasty, or add cherries (as I did here) or chocolate chips, raisins, cranberries…the possibilities are endless, so just bake it for your own taste. We usually cut it into big slabs, but you could cut it into smaller pieces and it would go a long way.

Ingredients

300g butter (you could use margarine if you prefer)
240g soft brown sugar
4 tbsp golden syrup
700g oats
2 pinches salt
100g glacé cherries, chopped (optional)

Method

1. Preheat the oven to 180C/Gas mark 4. Grease and line a 10 x 15 inch baking tray.

2. Melt the butter (or margarine), sugar and syrup in a pan over a low heat until melted and combined.

3. Mix in the oats and salt, and then press into the tray. It’s worth spending a few minutes pressing the mixture in with the back of a spoon, just to make sure that the mixture sticks really well.

4. Bake for 15-20 minutes and then leave to cool in the tray on a wire cooling rack. I usually let it cool for a little while and then cut it into pieces before it has completely cooled.

I really love making this squidgy flapjack, and it’s a real family favourite. You might also love this ginger and dark chocolate flapjack too!

The post Squidgy flapjack appeared first on Hello! Hooray!.

This recipe is perfect for picnics or if you want to make a dessert fairly quickly – no baking is required and it just needs a couple of hours in the fridge to set. The original recipe comes from the BBC Good Food website.

Ingredients

200g milk chocolate
100g unsalted butter
2 tbsp golden syrup
125g digestive biscuits
135g bag of Maltesers

For the topping

200g dark chocolate (I used Green & Black’s 70%)
25g unsalted butter
1 tsp golden syrup

White chocolate stars (optional)

Method

1. Line a 20cm square baking tin with baking parchment. Place the 200g of chocolate, butter and syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.

2. Place the biscuits and 35g of the Maltesers in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.

3. Top the crushed mixture and whole Maltesers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated. Press into the prepared tin and make the topping.

4. For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.

5. Cover the tin with foil and refrigerate for 1-2 hours before cutting into squares. Store in the fridge in an air tight container, and remove a few minutes before serving.

Enjoy!

Post updated 26th June 2016.

The post Malteaser tiffin appeared first on Hello! Hooray!.