Tag Archives: dessert

Sweet Beancurd Soup (腐竹糖水, Fu Juk Tong Sui)

Millions of people across the world will be celebrating Chinese New Year on January 28th and it’s the Year of the Rooster. And in honour of Chinese New Year, I’m showing you how to make one of my most favourite Chinese desserts, Sweet Dried Beancurd Soup, 腐竹糖水 (fu juk tong sui).


Fu pei is the Chinese for dried beancurd. It comes in sheets which, when rehydrated in warm water, can be rolled around a meat or vegetable filling (this is called fu pei guen, 腐皮卷, literally dried beancurd roll) or in sticks which can be fried with meat and vegetables or added to stews or soups, the latter of which I’m doing. This recipe is courtesy of my nan and she told me it was very easy and having now made it myself, I concur, it’s ridiculously easy.

You might be quite unfamiliar with dried beancurd. When soy milk boils, a film/skin forms on the surface, which is the beancurd. It’s then collected and dried to form ‘fu pei’. But fu pei itself is quite a common ingredient in the Chinese cuisine, often found stir-fried with vegetables. One of my favourite ways to eat it is in a braised lamb belly stew which I have absolutely no idea how to make but I will definitely get my nan to teach me one day!


But it also goes fantastically in this soup. The Chinese aren’t big dessert and cake people and desserts at the end of a family get together usually consists of fresh fruit and then tong sui, literally sugar water. There are many different types with lots of ingredients in them, including red bean, taro, sweet potato, tapioca pearls and beancurd. My favourite is sai mai lo, 西米露, which contains the sago or tapioca pearls and sweet potato but again, I’m yet to learn that recipe.


You might be surprised at how little sugar there is compared to the volume of water but as the water boils and evaporates, the sugar concentration increases and it becomes sweeter however going slightly under on the sugar means that we can easily adjust it at the end to taste. I actually found that 4 tablespoons was the right amount for me personally and it tasted exactly as how my nan makes it, but it all depends on how sweet you like it.

1.2L recently boiled water

3 – 5 tbsp granulated sugar, depending on how sweet you want it

2 sticks of dried beancurd, you can find these in the world food section of supermarkets

1 egg, beaten

In a large saucepan, bring the water up to a rolling boil. Dissolve 3 tablespoons of sugar and then crush in the 2 sticks of dried beancurd.


Place a lid on the pan and leave for 4 – 5 minutes until the beancurd has softened completely and is a pale creamy colour.


Remove the pan from the heat and whilst stirring constantly, pour in the beaten egg. The egg should cook immediately but put the pan back on a low heat with the lid on for a couple of minutes just for thoroughness. Taste and adjust the sweetness if necessary.


Serve the soup hot, warm or even cold on its own in a bowl as a great light dessert to end any meal. Any leftovers can be refrigerated and eaten cold but it has to be eaten within a day of making.



Chocolate Brownie Pudding

Sometimes you just really need a pudding on a cold night to make you feel so much better. And in amongst the revision for my first university exam, I managed to find a bit of time to rustle up a Chocolate Brownie Pudding.


This pudding is rich and chocolatey and is just so utterly comforting; it’s everything you want in a pudding. The recipe is easily scalable to serve as a pudding for a family or for friends to share.

I read somewhere that if you beat the brownie mix for a bit after it’s fully mixed, that gives you the wonderful wafer thin crust on top of the brownie and so I’m following that same method here to get a crust on top of the pudding. It’s got a slight crunch to it and that contrasts so well with the fudgy chocolate pudding.

The dish that I used is a 14cm oval ceramic dish from Poundland. It’s been one of my favourite purchases and I’ve used it for so many meals, it’s incredibly versatile. I baked my Homemade Chicken Enchiladas in the dish and you can go read the recipe by clicking on the name.

60g dark chocolate, broken into pieces

50g margarine

60g granulated sugar, you can use soft light brown sugar

½ tsp vanilla extract

2 eggs

35g plain flour

Natural yoghurt or crème fraiche, to serve

In a microwaveable bowl, melt the dark chocolate and the margarine in the microwave. You can use the residual heat from the melted margarine to finish melting the chocolate. Add the sugar and vanilla extract and mix to combine. Leave to cool for 10 minutes.

Preheat the oven to 180˚C. Grease a 14cm oval ceramic dish.

Add in the eggs one by one, mixing well between each one. Fold through the plain flour gently until it is just combined and then give it a good mix for about 20 seconds to help form the crust on the pudding.

Pour the brownie pudding batter into the greased dish and bake for around 20 – 22 minutes until the pudding has slightly risen and a crust has formed on the top of the pudding. Serve the pudding immediately and top with some natural yoghurt or crème fraiche.


Salted Caramel Choux Buns

Choux pastry has grown to become one of my favourite pastries to make. It’s simpler in comparison to its shortcrust and puff cousins, you don’t need to roll it out and worry about overworking the pastry and what’s more, it’s also incredibly versatile, capable of making sweet and savoury bakes. Today I’m doing a sweet version, sharing my Salted Caramel Choux Buns.

Salted Caramel Choux Buns

Choux has two important stages in the cooking and mixing process, the cooking of the flour and the addition of the eggs. Choux pastry employs a different method of pastry making compared to the rubbing in of the fat into the flour for shortcrust and the folding/layering of fat in rough puff, flaky and puff pastry. The flour is added to boiling liquid and cooked out over the heat. Heating up the flour will allow the flour to gelatinise as the starch molecules in flour absorb the liquid and swell upon heating. You’ve cooked out the flour enough when the bottom of the pan starts to look furry.

The second stage is adding the eggs (only once the dough has cooled down slightly or the eggs would curdle!) which are responsible for adding extra moisture which will expand in the oven and create the puffed up hollow choux bun. Eggs are a source of protein and lend themselves to giving a structure capable of holding the shape of the puffed up choux bun. And in the oven, the moisture from the water in the first stage and the eggs will evaporate, forcing the choux bun to expand.

I always think of choux pastry as the pastry that looks like it’s going wrong. You add the flour into the liquid and you think it will never mix together to form a dough; you start to beat in the eggs and you never think the choux pastry will come together but after a solid minute of beating, the eggs emulsify and the pastry comes together.


The filling for these choux buns is an almost addictive salted caramel whipped cream. I know salted caramel is a bit of an overused ingredient nowadays but I just can’t get enough of it. Here are some of my other salted caramel recipes:

Salted Caramel, White Chocolate and Lemon Savarins

Dairy Milk Caramel Cupcakes

For the choux pastry

175ml water

75g margarine

¼ tsp salt

100g plain flour

3 large eggs, beaten in a bowl

A handful of flaked almonds

For the salted caramel

120g caster sugar

3 tbsp water

2 tbsp margarine

150ml double cream

½ tsp salt

For the filling

250ml double cream

Preheat the oven to 200˚C. Line 2 baking trays with some baking parchment.

Place the margarine, water and salt into a pan and heat until the margarine has melted. Turn up the heat and bring it to the boil. Once the water is boiling, take the pan away from the heat add in the flour all at once; this technique is often referred to as shooting.

Beat the flour into the liquid with a wooden spoon until it forms a dough. Return the pan to the heat and cook the choux pastry until the bottom of the pan looks furry and a ball of dough which is smooth has formed. Remove the pan from the heat and let the dough cool.

Beat in the eggs one at a time, adding the second once the first has fully incorporated, until it forms a smooth and glossy pastry which when you dollop it off the wooden spoon will form a ‘V’ shape hanging from the spoon.


Fill a piping bag with the choux paste and twist the top firmly so none of it leaks out during piping. Pipe out balls of the dough around 3-4cm wide, leaving space between for expanding. Lightly brush each of the choux buns with milk or an egg wash. Then place some flaked almonds on the top of the choux pastry. You can smooth out the choux buns using the egg wash if they have a point, which could burn during baking.


Bake the choux buns for 15 minutes before opening the oven door to release the steam and dropping the temperature down to 180˚C and baking for a further 12 – 15 minutes until they are firm, rich golden colour and risen well. They should lift off the parchment easily too, leaving it clean.


Remove them from the oven and use a sharp knife to pierce a hole in the base of the choux buns. Upturn them so the hole is facing upwards and return the choux buns to the oven for a further 5 minutes to dry out. When you are ready to fill the choux buns, split them in half and keep the matching halves together.

For the salted caramel, stir together the water and sugar over a medium heat in a pan until it dissolves. Add the margarine and stir to melt. Bring the mixture up to the boil and let it boil away for around 6-7 minutes until it turns a caramel colour, swirling the pan every now and then to make sure its evenly mixed.

Carefully pour in the double cream as it will spit and splutter. Whisk in the double cream and the salt over the heat until the salted caramel is smooth and silky. Pour into a heatproof bowl to cool down fully. Once cool, it should be thick and sticky.

In another bowl, pour in the double cream and whisk it (by hand, I promise this doesn’t take too long!) until it just holds a soft peak. It will look very soft and pillowy and should just hold on the whisk. Add in around a third of your salted caramel and whisk the cream until it changes colour slightly and the caramel is mixed in well. It should still be quite soft, don’t overwhisk.

Fill a piping bag attached with a pointed star nozzle with the salted caramel cream. Pipe the filling generously into the bottom halves on your choux buns, sandwiching the two halves together and pressing down lightly to stick together but not too hard to disrupt the nozzle pattern. Finish with a dusting of icing sugar.

Salted Caramel Choux Buns


Day 10 of 12: Baked Mini Irish Cream Cheesecakes

Cheesecakes are often made in 2 ways; the refrigerated variety is quick, simple and perfect for any beginner wanting to make a dessert to impress and usually has whipped double cream folded through the cream cheese mixture which both helps the mixture to set and lightens it too. Alternatively you have the albeit slightly more tricky baked cheesecakes which have a tendency to crack but the key ingredients are eggs; the protein in the egg white help the mixture to thicken when baked and the eggs act as an emulsifier giving you a smooth texture.


I decided to go for a hunt for a baked cheesecake recipe that doesn’t use eggs (simply because I didn’t have any in the flat). In my research, I found that starch (i.e. flours) could be used in replacement for eggs, since the starch in flour thickens up the mixture when heated, but it did state that the cheesecake wouldn’t be as smooth or as silky as a cheesecake with egg would be.

I eventually came across Amy in the Kitchen’s (great minds with the blog name!!) recipe for a Simple Cheesecake which doesn’t use eggs. Her recipe uses double cream and sour cream to achieve the creamy texture associated with cheesecake but reading through some of the comments, I saw Amy suggest using Greek yoghurt, milk and melted butter to replace these ingredients.

So, adapting her recipe, as well as switching up the flavours, I present to you my Baked Mini Irish Cream Cheesecakes! The addition of Irish cream gives these cheesecakes a distinctly adult flavour as well as extra creaminess, which is just what you need this Christmas!


The major brand of Irish cream liqueur is Baileys but it can be expensive at nearly triple the price of lesser known brand equivalents, which, tastewise, are very similar. If you aren’t familiar with Irish cream liqueur, it’s (rather obviously) a creamy whisky-based liqueur which is very sweet and because of the cream, a smooth drink which is perfect drunk over ice or in a coffee!

It has a rather familiar taste, at least that’s what I think, because of its thick creamy richness and the vanilla, coffee and chocolate flavour profiles. For this reason, it’s very palatable on its own but also goes fantastically in a cheesecake. Make sure to check out these brilliant cheesecake recipes too:

Jane’s Patisserie’s No-bake Mint Aero Cheesecake

Becky’s Biscuit Bases’ Maltesers and Baileys Cheesecake

Andrew in the Kitchen’s No-bake Individual Strawberry Cheesecake

Andrew in the Kitchen’s Chilli Chocolate Cheesecake Cupcakes

Andrew in the Kitchen’s Baked Blueberry Swirl Cheesecake

8 digestive biscuits

50g margarine, melted

240g cream cheese

100g full fat Greek yoghurt

60g granulated sugar

3 tbsp cornflour, sifted

75ml Irish cream liqueur

1 tsp vanilla extract

125ml milk

Preheat the oven to 180˚C. Line a 6-hole muffin tin with 6 paper muffin cases.

Either in a food processor or in a sandwich bag with a rolling pin, bash up the biscuits to form fine biscuit crumbs. Pour them into a bowl and add the melted margarine and stir until it forms a buttery biscuit base. You can check if it is done by pressing it against the side of the bowl and if It clumps together, it’s ready.

Divide the biscuit base between the 6 muffin cases and press the bases down firmly. Bake for 10 – 12 minutes until they are set and then cool for 10 minutes. Turn down the oven to 170˚C.


For the cheesecake mixture, mix together the cream cheese and the Greek yoghurt with the sugar until it is smooth and aerated slightly. Fold through the cornflour and the filling should feel thicker when you mix it. Gently incorporate the Irish cream liqueur and the vanilla extract through the cheesecake mix and it should look light in colour as well as light in texture. Now fold through the milk and give it a good beat to ensure it is thoroughly mixed in.

Divide the mixture between the 6 cases and give the tin a shake to remove large air bubbles and to level out the mixture. Bake the cheesecake for 25 – 35 minutes, or until the cheesecakes are lightly golden at the edges and have the tiniest wobble in the centre when you shake the tin. Leave the cheesecakes to cool in the tin for around 15 minutes before lifting out to a wire rack to cool fully.

img_4988 img_4994

Make sure to also check out the first 9 Days of Christmas too! We’re almost at Christmas Day and the end of this series, how time flies!

Day 1: Dairy Milk Caramel Cupcakes

Day 2: Melted Snowman Chocolate Chip Cookies

Day 3: Lidl’s Favorina Spiced Biscuit Spread Review

Day 4: White Chocolate and Cranberry Crunch Biscuits

Day 5: Red Velvet Hazelnut Biscotti

Day 6: Melted Snowman Chocolate Cupcakes

Day 7: Essential Cuisine Turkey Gravy Review

Day 8: Gingerbread Hazelnut Latte Biscotti

Day 9: Christmas Present Cake


Day 1 of 12: Dairy Milk Caramel Cupcakes

This year, I am posting recipes for the 12 Days of Christmas! From edible gifts such as Cranberry White Chocolate Crunch Biscuits to ways to reinvent your leftovers and also reviewing some products that you might want to have in your kitchens this Christmas.

To start the series off, I’m sharing my recipe for Dairy Milk Caramel Cupcakes. I’m not the biggest fan of Dairy Milk chocolate and so I decided to reinvent it into cupcakes inspired by the chocolate bar. A light and fluffy chocolate sponge with a hidden salted caramel centre is topped with a salted caramel cream, a piece of Dairy Milk Caramel and finished with a drizzle of more caramel.


These would be a fantastic treat for anyone who loves Dairy Milk Caramel and here are some other food bloggers’ recipes which use chocolate bars and would be perfect for any chocaholic:

Jane’s Patisserie’s Rolo Cupcakes

Jane’s Patisserie’s No-bake Caramel Rolo Cheesecake

Andrew in the Kitchen’s White Chocolate Mendiants

For the salted caramel:

180g sugar

3 tbsp margarine

270ml double cream

1 tsp salt

For the chocolate cupcakes

175g margarine

200g sugar

3 eggs

1 tsp vanilla extract

200g self raising flour

40g cocoa powder, sifted

1 tsp instant coffee granules

2 – 3 tbsp milk

For the topping

300ml double cream

2 bars of Dairy Milk Caramel, broken into pieces

Prepare the salted caramel by putting the sugar in a pan over a medium heat until the sugar dissolves. Occasionally stir the sugar until it turns into caramel which is the colour of dark amber. Remove it from the heat, step back and carefully add in the margarine and double cream and whisk until the cream emulsifies and you have a caramel sauce. Be careful as it does spit and hiss. Leave on the heat for around 30 seconds until it is thick and glossy, add in the salt and pour into a bowl to cool down.

Preheat the oven to 170˚C. Line a 12 hole muffin tin with 12 muffin cases.

Put all of the ingredients for the cupcakes into a large mixing bowl and beat for 1 minute using an electric whisk. This is the all-in-one method and makes for a very simple and quick cake. Take a rubber spatula and scrape down the sides, folding the mixture on the side through a few times until it is even.

Use an ice cream scoop to divide the batter equally between the 12 paper cases, filling them no more than two-thirds full. Take a teaspoonful of the salted caramel and dollop it in the centre of the cupcake.


Bake the cupcakes for around 18 – 22 minutes until an inserted skewer comes out clean (some caramel may come out on the skewer). Leave the cakes to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.

Whip the double cream until it forms soft peaks (it won’t hold the shape of the whisk but will be thick and pillowy). Add in half of the remaining salted caramel and fold it through and the cream should be thick and hold its shape. Place it into a piping bag fitted either with a star nozzle (up to you which size) or you can cut out your own nozzle with a pair of sharp scissors; I cut out a jagged edge with 5 points which gave a defined swirl.


Pipe a swirl of the salted caramel cream on top of the cupcakes and push a piece of Dairy Milk Caramel onto the cream. Spoon over some more of the leftover salted caramel to finish the cupcakes.

Check out some other bloggers who are doing Blogmas or a 12 Days series like me:

Susan Writes Here – https://susanwriteshere.blogspot.co.uk

Jess and Josh Cook – https://jessandjoshcook.com

Food and Baker – http://www.foodandbaker.co.uk

Rose Beauty Files – https://therosebeautyfiles.com/2016/12/01/october-november-empties-blogmas-day-1/

Jess Cantoni – http://www.jesscantoni.com


National Bundt Day: Pink Lemonade Drizzle Bundt Cake

Today is National Bundt Cake Day! Characterised by their intensely detailed shapes, bundt cakes have grown immensely in popularity with Nigella Lawson having 3 different bundt cake recipes in Simply Nigella and Paul Hollywood using the fleur-de-lis bundt tin for the Savarin technical challenge on Bake Off.


Bundt tins can be fairly expensive for the occasional baker however they are incredibly high quality and durable (and can only be made by Nordic Ware who have trademarked the bundt tin!) and made from cast aluminium so they would be ideal for a hobby baker and you must please take care with washing it!

A lot of preparation is required to prevent the bundt cake from sticking; because of its fine details which define this cake, it’s also a vital step in the process. If you can afford it (and will use it regularly), the Wilton cake release spray is a useful tool however it is very expensive for the hobby baker.

The other method is to grease the tin well with a flavourless oil such as a sunflower or vegetable oil or margarine and dust liberally with flour. You may find that because of the shape of the bundt tin that the melted margarine or oil collects at the bottom, so have some kitchen roll on hand to absorb the excess otherwise you will end up with a greasy clump of floury fat when you invert your cake.


Another tip is to not overfill the bundt tin. Whilst the hole in the centre of the tin allows heat to distribute itself much more evenly and bake the cake quicker, this doesn’t excuse you to fill the tin too high and have cake mixture spilling all over your oven! It’s recommended that the tins are filled no more than three-quarters full; as the cake rises and sets, it takes on the shape of the bundt tin.

Bundt tins come in all different shapes and sizes and the tin that I used was the fleur de lis tin. The ‘flower of the lily’ tin gives a very attractive cake when it’s turned out with a somewhat regal quality. Here are some other bundt cake recipes from other food bloggers for you to try:

Bakes4fun’s Chocolate Orange Almond Marbled Bundt Cake

Cakes by Noah’s Gluten Free Chocolate and Blackberry Bundt

I’m sharing my invention for a Pink Lemonade Drizzle Bundt Cake. It’s a light and fluffy lemon flavoured sponge drizzled with a pink lemonade glace icing using icing sugar from Sugar and Crumbs (who I met this weekend at the Cake and Bake Show in Manchester!).


If you’ve not heard of pink lemonade before, it’s essentially lemonade that is flavoured with a red berry; this is usually strawberry or raspberry but can be cranberry or cherry too. The Sugar and Crumbs Pink Lemonade icing sugar is flavoured with raspberry and works perfectly with my bundt cake with its sharp and powerful berry flavour complimenting the lemon cake. I finish it off with a few toasted flaked almonds for texture.

Sugar and Crumbs icing sugar comes in a plethora of different flavours ranging from Jaffa Twist to Banana Split to Strawberry Milkshake, suiting all of your baking needs. Here are some of my other recipes using their icing sugars:

Individual Strawberry Cheesecake

Mini Chocolate Orange Loaf Cakes

Cherry Bakewell Victoria Sponge


The cake recipe is tried and tested so I knew that putting it in a bundt tin wouldn’t pose too many problems. This amount of batter fills the tin just under two-thirds full so you don’t have to worry about overflowing cake batter. This quantity of cake batter is just easy enough to mix by hand however you can also use an electric hand whisk.

175g margarine, plus 25g for greasing

210g sugar

Zest of 1 lemon

3 eggs

250g self raising flour

4 tbsp milk

75ml lemon juice

75g Sugar and Crumbs Pink Lemonade icing sugar

1-2 tbsp milk

Handful of flaked almonds

Melt the extra 25g of margarine in the microwave. Use a pastry brush to brush the margarine all over the tin, making sure all of the tin is well covered. Any excess needs to be drained away. Tip in 2 tablespoons of plain flour and shake it around the tin to coat in a thin layer, rotating it on its side to make sure it’s evenly covered. Tip away the excess.

Preheat the oven to 160˚C.

Cream together the margarine, sugar and lemon zest until it is light and fluffy. Working the lemon zest at this stage releases all of its essential oils and boosts the flavour of the sponge. Add in the eggs one at a time, beating well between each addition and scraping down the bowl after each egg is incorporated.

Fold in the flour until the flour is just incorporated and the cake batter is thick. Loosen the batter with the milk, gently folding until it has been mixed through. Repeat this process with the lemon juice; I add the lemon juice last as the acidic lemon juice reacts with the raising agent in the flour and if I did this earlier, the baking powder could be exhausted by the time the cake goes in the oven, leaving you with a poorly risen bundt cake.

Pour the mixture into the bundt tin, allowing it to naturally take its shape. Spread out the surface with the back of a spoon and bake the bundt cake for 40 – 50 minutes until the sponge is golden brown on top, is starting to come away from the edges and an inserted skewer comes out clean.

14875932_10210103578326567_649720691_o 14894594_10210103578366568_1498315703_o

Leave the cake to cool in the tin for no longer than 10 minutes and invert the cake out onto a cooling rack to cool down completely.

Prepare the drizzle icing by mixing together the icing sugar with enough milk to form a thick icing that can be piped and won’t run off the cake when put on. Place it into a piping bag and cut off a small hole.

Drizzle over the icing liberally over the whole cake and sprinkle over the toasted flaked almonds before the icing sets.


Bonfire Chilli Chocolate Cheesecake Cupcakes

It’s Bonfire Night and it would be criminal not to do a Bonfire Night themed bake and I decided to create a Bonfire Chilli Chocolate Cheesecake using Beech’s Chocolate’s Lime and Chilli Dark Chocolate with a bonfire chocolate topping.


Beech’s Chocolate is a UK-based company which uses all natural ingredients to produce chocolates which are suitable for vegans as well as being gluten-free. Traditional and quality chocolates are being produced by a British chocolatier in Lancashire and have been since 1920.  You can find their full range here on their website and why not check out my Spiced Chocolate Welsh Cakes using Beech’s Ginger Chocolate here!


Chilli chocolate is a bit of a foreign flavour combination to many however the background warmth that comes from the chocolate means that the cheesecake filling doesn’t need as much sugar as usual, allowing the strong chocolate flavour to come through, especially with added cacao powder which is an intense chocolate hit.

You also don’t need to use branded cream cheese for your cheesecake. Own brand cream cheeses which are significantly cheaper than the brand leader do work in baked cheesecakes as long as you drain off any of the excess liquid in the tub before you use it and that it’s full fat cream cheese. Ideally your cream cheese should be at room temperature so it blends smoothly however this is not a necessary step if you whisk it with the sugar well.

A lot of Bonfire Night themed bakes tend to have edible decorations in the form of Flakes or Matchmakers to create the bonfire but I decided to do a twist on this same effect, coating spaghetti strands in chocolate and placing them around the ‘bonfire’. I suggest that you wouldn’t eat them and remove them before eating. Cacao nibs give the appearance of stones and rocks which add to the overall effect.

Here are some of my other cheesecake recipes:

Baked Vanilla Cheesecake

Individual Strawberry Cheesecake

Baked Blueberry Cheesecake

Strawberry Cheesecake Buns

IMG_3226 Individual Strawberry Cheesecake

6 digestive biscuits

40g margarine, melted

240g full fat cream cheese, any excess liquid drained away

3 tbsp granulated sugar

1 tbsp cacao powder

2 large eggs

1 x 60g bar of Beechs’ Chocolate’s Lime and Chilli Dark Chocolate, melted (any other chilli chocolate would also work here if you can’t find Beechs!)

30g cacao nibs

150ml double cream

60g dark chocolate

20 strands of spaghetti, half broken in 3 pieces and half broken into 4 pieces

Preheat the oven to 180˚C. Line a 6-hole muffin tin with 6 paper muffin cases.

Either in a food processor or in a sandwich bag with a rolling pin, bash up the biscuits to form fine biscuit crumbs. Pour them into a bowl and add the melted margarine and stir until it forms a buttery biscuit base. You can check if it is done by pressing it against the side of the bowl and if It clumps together, it’s ready.

Divide the biscuit base between the 6 muffin cases and press the bases down firmly. Bake for 10 – 12 minutes until they are set and then cool for 10 minutes. Turn down the oven to 160˚C.


Meanwhile prepare the filling by whisking together the cream cheese, sugar and cacao powder together until well mixed. Add the eggs in one by one, whisking well between each addition; it will take some time for the eggs to emulsify. Whisk in the melted chilli chocolate and switch from a whisk to a spatula and fold the mixture, scraping down the sides of the bowl.

Use an ice cream scoop to evenly divide the chocolate cheesecake mixture between the cases. Smooth out the cheesecakes and then finish with a sprinkling of cacao nibs in the centre.


Bake the cheesecakes for around 25 minutes until when you shake the tin, the very centre of the cheesecakes has a slight wobble and they have risen slightly. Once baked, turn off the oven, open the oven door slightly and leave the cheesecakes in there to cool for about an hour.

To prepare the bonfire decoration, melt the chocolate in a small bowl in the microwave. Hold the end of the spaghetti and spoon the chocolate over the broken spaghetti strands so that it is coated evenly. Use a spoon to draw the chocolate down the spaghetti and make sure it’s even. Place them onto a strip of baking parchment and repeat until you have done all of the spaghetti. Refrigerate for 30 minutes. Keep the leftover chocolate.


Whip the double cream until it holds soft peaks; I’d recommend using a hand whisk rather than electric or you could overwhip the cream and it will split. Add in the melted chocolate and fold through. Place into a piping bag with a petal attachment or cut off a zigzag pattern at the end as your nozzle.

Pipe a bonfire of the chocolate cream on top of the cheesecake and sprinkle over some of the cacao nibs over. Insert the spaghetti strands diagonally so that they cover the chocolate cream and have the appearance of the bonfire.