I love easy to make cakes, especially tray bakes! They’re so quick as you don’t need to bake them (which means less chance of burning it!) yet they’re just as yummy! Malteser cake is my favourite tray bake. Here is the recipe that I always follow:
- 1 tbsp maple syrup or golden syrup- your choice!
- Sharing bag of Maltesers – leave some left over for decorating!
- Crush up the digestive biscuits- I usually place the biscuits in a plastic bag and use a rolling pin to mash them up. You can also use a food processor if you have one.
- Melt the butter either in a pot on the stove, or in the microwave.
- Mix in the melted butter and maple syrup into the crushed digestive biscuits.
- Mix in about half of the Maltesers into the mixture- You can put them in whole, or you can slice them in halves.
- Place the mixture into a tin- you can use any shape you like. I usually use a round cake tin. Then leave it to set for a little while.
- Once it is set. Melt the milk chocolate, and spread it on top of the cake. Then gently place the rest of the Maltesers on top of the chocolate. Allow this to cool and set completely. Then melt the white chocolate and add it on top of the milk chocolate.
- Allow the chocolate to set again, and then you’re done!
Now enjoy with a cuppa!! X
Happy Easter everyone!
Today I thought I’d share a well loved family recipe with you all. I grew up with my Mum making these year round, however every Easter she would add Mini Eggs to transform them into little nests. So cute!
There is no baking required so they are very easy to make.
Here is what you need…
6 tbsp Cocoa Powder
½ Cup Butter
½ Cup Milk
1½ Cups Sugar
1/2 tsp Vanilla Essence
3 Cups Rolled Oats
1 Cup Desiccated Coconut
Boil the first 4 ingredients in a pot for around 2 minutes until well combined.
Remove from the heat and add in the vanilla.
Add in the oatmeal and coconut and mix well.
Lay out a sheet of wax proof paper, and then drop tsp of the mixture onto the sheet.
Press two or three Mini Eggs into the nests.
Leave to cool over night, or transfer them to the fridge if you want them to set more quickly.
Hope you all have a lovely Easter weekend! X
Everyone wants to try and be a bit healthier these days (including me!) and seeing as I absolutely love baking, I thought I might try and put a healthy twist on different recipes.
Flapjacks seemed the best place to start as they are very simple to make! However traditional flapjacks can be loaded with sugar, which isn’t exactly the best thing for you (and most importantly your teeth!)
Obviously I can’t say this recipe is sugar free, as I add in raisins and agave syrup, which both contain a type of sugar called fructose. As raisins are a dried fruit, the fructose content is a lot higher than in the same amount of it’s natural, undried form as well.
If you’re not a fan of agave syrup, you could substitute it for honey or maple syrup if you fancy.
150g Porridge Oats
3 tbsp Agave Syrup
100g Margarine (I used Flora)
3 tsp Sunflower Seeds
1 tsp Cinnamon
50g Macadamia Nuts (finely chopped)
Heres what to do…
Pre heat the oven to 190°c. Line a baking tin with greaseproof paper. In a pan, gently heat the margarine and agave syrup together, then add in the rest of the ingredients and mix well.
Place the mixture into the baking tin and push down with a spoon.
Bake for 15-20 minutes until golden brown.
Take it out of the oven and leave to cool in the pan for a few minutes. Once cool, remove it from a pan and place onto a chopping board and divide it up into equal pieces.
Then enjoy with a big cup of tea!