Millionaire Treat

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Recently all I’ve been buying from coffee shops is perfect squares of millionaire caramel shortbread. So when I saw a tin of ready made caramel in my cupboard I knew what I was going to make.

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A crumbly biscuit base in which I used a low fat baking spread/butter. This is to make me feel better when eating it, as somewhere in the recipe is a low fat ingredient contribution. The chocolate and caramel are just fine!!! Lol 😉

I didn’t realise how simple it is to make this delicious treat. Just need to bake the base and the rest is just pouring, spreading and chilling!

One that the children would love to make and devour I’m sure!

Enjoy! I hope to be writing up some more recipes very soon. Have a beautiful day…Much love, D x

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INGREDIENTS

200g plain flour
165g low fat butter cold
70g caster sugar
1 tin ready made caramel (397g)
300g milk chocolate melted

METHOD

Preheat the oven to 150c.  Line a square baking tin with some grease proof paper

Throw in the flour, butter and sugar into a food processor and whizz until you have a breadcrumb like consistency

You can also mix the above ingredients using a mixing bowl and fingers

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Take the base mixture and firmly level out using your fingers into the baking tin

Bake for 30 minutes or until lightly golden brown.  Set aside to cool completely

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Pour over the caramel onto the shortbread biscuit base.  Spread evenly. Chill in the fridge for about 20 minutes

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Finally remove the caramel and base from the fridge and pour on the melted chocolate

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Set aside until the chocolate topping has hardened.  Gently slice the shortbread into squares

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The caramel may ooze out…don’t worry!
Make yourself a cuppa and enjoy!

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Salted Peanut & Pumpkin Seed Brittle

Hello friends! I’m making this today as a gift for my neighbours! So I thought I would share this sweet and salty joy with you all! Have a gorgeous Saturday! Much love D x

Shivaay Delights

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If you have a major sweet tooth and have a “salty sugar” craving as much as I did today, then your in luck! This salted peanut and pumpkin seed brittle will be sure to satisfy you and make you feel really happy!

I’m sure we all buy brittle and candied peanut bars but I until today, have never thought to make it. It makes a beautiful gift and I know I will be making more for my friends and family. I’ve adapted this Martha Stewart recipe by adding pumpkin seeds to this brittle. The colours are so divine and once set looks like a stained piece of glass with delicious ingredients emersed into it.

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Hope your having a restful Sunday, much love D x

INGREDIENTS

Unsalted butter for baking sheet
2 cups white sugar
½ cup of water
Pinch of salt
2 cup salted peanuts
½ cup pumpkin seeds not…

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My first caramel sauce!

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I was extremely inspired by John from the Bartolini kitchens when he recently baked and posted his Aunt Mary’s apple cake recipe. I had some apples and wanted to bake something sweet and appleee for a while now and this was the perfect recipe

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I adapted it and left out the raisins as I’m not a raisin fan and replaced the walnuts with flaked almonds as a crispy topping. The main component of this dish was the caramel sauce but hands down to John! your caramel looks stunning. Mine came out a lighter colour, I was afraid that I would burn it on my first attempt. Next time I will caramelise it more!

This cake has no butter in it but oil, so I thought I could get away with having a little caramel sauce with it. In which I cut down the fat content by replacing cream with milk. The caramel came out well but I did make less on purpose and thought I could make more when needed…and I think we will be needing more soon!

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INGREDIENTS

3 large apples cored and thinly sliced
3 eggs
400g plain flour
Pinch of salt
120g caster sugar
2 tsp baking powder
¾ cup sunflower oil
2 tbsp milk
1 tsp cinnamon powder
Toasted flaked almonds

METHOD

• Preheat oven to 180°c/350°f/gas mark 4. Line and grease a deep baking dish

• Mix all the ingredients together except for the apple, beat and combine well. Batter will be stiff

• Fold in the apples and pour out the batter into the baking dish. Liberally scatter the flaked almonds on top and bake for 35-45 minutes until golden brown and a skewer comes out clean when inserted

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• Slice into squares and leave to cool in the dish

Meanwhile to make the light caramel sauce
You will need ~
50g light brown sugar
150g butter
40g caster sugar
60 ml milk

• Melt the sugar and butter on a low heat, wait for the sugar to dissolve

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• Then pour in the milk, still on a low heat, stirring continuously until the sauce starts to thicken and bubble

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Take off the heat, ready for the cake!

Drench the cake in this sweet sweet sauce and devour warm! Enjoy D x

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Caramel & banana chocolate slices

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My Bapuji (maternal grandpa) would have just loved these caramel banana slices. He was mad about bananas and would eat them at every chance he got. Having a sweet tooth did cost him in later life as he developed Diabetes, but he was very good at dodging our inquisitive questions on how much sugar he had consumed in the day, when we saw him reach out for something sweet. His typical answer would be “I’ve checked my blood sugar levels and had my tablets so don’t worry!”. I used to find some sweet stuff in his fridge and he always had a good excuse to why it was in there lol!

Sadly Bapuji is no longer with us but his love of bananas inspired me to bake these slices. Caramel topped fresh banana slices on a bed of banana chocolatey sponge. So here’s to you my Grandpa! We are remembering you with every sweet mouthful! Love you and miss you lots xxxx

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INGREDIENTS

For the sponge
140g mashed banana
2 tbsp milk
65g granulated sugar
75g plain flour
50g butter/healthier butter spread
1 egg
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda

for the caramel topping
3 tbsp muscavado soft sugar
4 thin slabs of unsalted butter refer to picture below
1 large banana sliced into rounds

METHOD

• Preheat oven to 160°c/325°f/gas mark 3. In a long loaf tin grease the sides and spread the muscavado sugar along the bottom with the thin slabs of butter. Place in the oven on the middle shelf for 8-10 minutes until the caramel is bubbling and the sugar has dissolved.

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• Whilst the caramel is being cooked in the oven start the sponge. Mash up the banana in a food processor and then add all the other ingredients and give a good whizz until all is mixed well

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• Take out the tin stir to combine the caramel more

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Gently layer the banana on top of the caramel

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Pour in the chocolate sponge batter on top of the banana and bake for 40-45 minutes,until a skewer comes out clean

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• Once baked leave in the tin for 15 minutes and slowly invert onto a plate. Cut into slices using 1 banana row as a guide for 1 slice. Serve warm….

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