Feel like getting creative this festive season? Why not give some of our quick & easy recipes a go! These are delicious to enjoy yourself, or wrap them in cellophane & ribbon for a homemade, sweet present!

Microwave Boozy Fudge

  • 400g golden caster sugar
  • 397g condensed milk
  • 140g salted butter, chopped into pieces
  • 2tbsp the alcohol of your choice, coffee liqueur, amaretto or brandy work well!
  1. Grease & line a 20cm square baking tin. Put the sugar, condensed milk & butter in a large heatproof bowl, add a good pinch of salt & stir together.
  2. Heat the mixture in the microwave on high for 10 mins, stir every 2-3 mins, keep an eye on the mixture to make sure it does not overflow.
  3. Add the vanilla & your chosen alcohol to the mixture, whisk together & heat on high for another 2 mins. The mixture should have thickened & turned a caramel colour.
  4. Scrape the mixture into a tin & leave to cool for 45 mins – 1 hour, or until firm, cut the fudge & enjoy!


Snowball Dippers

  • 150g chocolate (choose your favourite), broken into chunks
  • 10 fat white marshmallows
  • White hundreds & thousands
  • 10 sticks
  1. Gently melt the chocolate over a pan of simmering water
  2. Push a stick into each of the marshmallows. Stir the chocolate & check that it is melted completely. Tip the white sprinkles into a small bowl.
  3. Holding the end of a stick, dip a marshmallow into the chocolate so that it is completely coated. Lift it out and allow the excess to drip off, continue for each marshmallow then place them on a wire rack.
  4. Dip the chocolate coated marshmallows into the sprinkles.
  5. Leave the marshmallows to set.

These are delicious when eaten alone or when they are dipped in a mug of warm milk, use the marshmallow as a stirrer, until the chocolate has melted, delish!


Rocky Road

  • 200g chocolate (Choose your favourite!)
  • 2 tbsp golden syrup
  • 135g butter
  • 100g marshmallows
  • 200g digestive biscuits
  1. Place a heavy saucepan on a low heat, add the broken chocolate, golden syrup & the butter, stir constantly until the chocolate it melted.
  2. Break up the biscuits into small pieces. Add the biscuits and marshmallows to the chocolate & stir.
  3. Grease & line a medium sized baking tray.
  4. Pour the mixture into the tray & spread it evenly
  5. Put the mixture into the fridge & leave to chill for at lease 2 hours. Cut the rocky road into squares.



  • 300g softened butter
  • 140g golden caster sugar
  • 300g plain flour
  • 140g rice flour
  1. Place the butter & sugar into a food processor, mix until smooth. Put in both the flours & mix again until a dough is formed.
  2. Roughly spread out the mixture onto a 20x30cm baking tin & cover with cling film, smooth over until there are no wrinkles, place in the fridge for at least 30 minutes.
  3. Heat the oven to 180 degrees. Remove the cling film, lightly score the dough with a fork then bake for 20-25 minutes.
  4. Leave to cool in the tin, then cut into 24 thin slices.