Petite includes chocolate covered malt balls, peanut clusters, raisins ... includes milk chocolate medallions, almond truffles, and decadent pieces filled with dulce de leche, hazelnut, almond ...

Line a 25 x 7,5 cm bread tin with clingfilm. Place the chocolate, condensed milk and butter in a medium bowl and melt in the microwave oven, stirring every 2 minutes. Add the biscuit pieces and ...

To prepare the apple and hazelnut porridge, start with the oats: in a pot, pour the water (1), the milk (2), and a pinch ... over the oatmeal (11), add the chopped hazelnuts (12) sprinkle with ...

Mix the flour, oats, seeds, ground ginger and cardamom together and stir into the melted mixture until evenly blended, adding a splash of milk ... chocolate cookies, use roughly chopped hazelnuts ...

Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more ...

Ingredients ½ cup hazelnut flour ½ cup chopped hazelnuts ½ cup roughly chopped milk chocolate 1½ cups refined flour (maida) ½ teaspoon baking powder ½ teaspoon baking soda 1 cup brown sugar ¼ cup ...

Step 2 Deglaze with the juice, add the spices, sun-dried tomatoes, pine nuts, salt, and pepper and cook until the filling is dry. Remove from the heat and add the walnuts and raisins. Step 3 Season ...

The first, Wong’s personal favourite, is a classic version made with candied orange, raisins ... with white, milk and dark chocolate, along with a generous helping of chopped peanuts.

Spoon a generous teaspoon of boozy raisins on one side. Place a blob of crème fraîche on the other side, add a teaspoon and serve. Chop the chocolate finely. Bring the cream up to the boil ...