White Chocolate Rocky Road With Custard Creams

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In this white chocolate rocky road I have used custard creams.  This was a favourite biscuit when I was younger.

I cut my rocky road into 12 squares, but this can easily be cut into more or less as you like it. Continue reading “White Chocolate Rocky Road With Custard Creams”

Raspberry and White Chocolate Blondies

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Adding fruit to cake does give it a completely different dimension, adding fresh raspberries to a blondie is a stroke of genius.

Blondies are already soft and gooey and the fresh fruit will make it extra moist. I have found a little more flour is needed than usual. I have also found that these are better the next day – if you can wait that long!

Continue reading “Raspberry and White Chocolate Blondies”

Blackcurrant Jelly

black-Current-Jam-RoseHartSweets

Blackcurrant jelly has a lovely sharp flavour. Rather than a jam I made this into a jelly. I find the blackcurrant skins can be a little tough sometimes so I prefer to sieve them out. I am lucky enough to have a jelly strainer, if you do not have one that is not a problem just pass the cooked fruit through a colander to take out the large pieces and then pour the liquid through a sieve to remove the smaller pieces of fruit to achieve a smooth jam. Continue reading “Blackcurrant Jelly”