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One-bowl baking recipes

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One-bowl chocolate-and-raisin cake

40 minutes

Afternoon tea

Chocolate-and-cornflake cake

40 minutes

Afternoon tea

Pear loaf

40 minutes

Cake recipes

Gingerbread with speculaas caramel

30 minutes

Birthday cake

Black sesame-and-honey cake

45 minutes

Cake recipes

Raspberry-and-ricotta pudding cake

1 hour, 25 minutes

Chocolate recipes

Chocolate fridge cake with peanut-butter caramel

Brownie recipes

Coconut marshmallow-topped molten brownie slab

1 hour

Cake recipes

Lemon ice-cream slice cake

50 minutes

Cake recipes

Pecan pebble ice-cream cake

Chocolate recipes

Coconut marshmallow and Chuckles rocky road

30 minutes, plus setting

Coconut marshmallow and Chuckles rocky road

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes, plus setting

Ingredients

150 g coconut marshmallows, quartered
100 g dried cranberries
50 g raw almonds, halved
125 g Chuckles
2 bars Peppermint Crisp, chopped
100 g organic milk chocolate
100 organic dark chocolate
½ cup cream
chocolate ganache or Nutella, for serving

Method

Combine the marshmallow, cranberries, almonds, chopped Peppermint Crisp and Chuckles in a large bowl.

Melt the organic chocolate and add to the mixture.

Pour in the cream and combine.

Line a heart-shaped baking tin with clingfilm and fill with the chocolate mixture.

Chill until set.

Unmould and serve with Nutella or, for a touch of luxury, chocolate ganache.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

One-bowl chocolate-and-raisin cake

Chocolate-and-cornflake cake

Pear loaf

Gingerbread with speculaas caramel

Black sesame-and-honey cake

Raspberry-and-ricotta pudding cake

Chocolate fridge cake with peanut-butter caramel

Coconut marshmallow-topped molten brownie slab

Lemon ice-cream slice cake

Pecan pebble ice-cream cake

Coconut marshmallow and Chuckles rocky road

Coconut marshmallow and Chuckles rocky road

Ingredients

Method