Spring baking 

Ingredients

Shortbread 
250g Butter
110g Caster Sugar
360g Plain Flour

Caramel
300g Butter
300g Soft Brown Sugar
2 X 397g Can or condensed milk

Chocolate Topping
800g Milk chocolate
100g White Chocolate

Easter topping of your choice- use have gone for malteaser bunnies, Smartie eggs and Cadbury mini eggs.

Method

Shortbread
Pre heat the oven to 190 degrees
Beat the butter and sugar together until smooth
Add the flour and beat until crumb like
Pour into a baking tray (we used a silver foil tin from Tesco’s)
Bake in the oven for 15-20 minutes or until golden brown
Leave the shortbread to cool while making the caramel.


Caramel

Put the butter and sugar in a non stick pan and stir over a medium heat until the butter melts and sugar dissolves. Then add the condensed milk stirring continuously. Bring the caramel to boil and boil for 10 minutes until caramel thickens remember to stir continuously.

Pour the caramel over the biscuit base and leave to cool.


Chocolate Topping
Melt the chocolate over simmering water.
Pour the chocolate over the cooled caramel and leave to set.
Melt the white chocolate over simmering water.
Once the chocolate has melted drizzle with a tea spoon over the set milk chocolate.
Place your chosen decoration on the millionaire short bread.
Cut millionaire shortbread into squares and serve.

We hope you enjoy cooking these amazing treats!

Three Brits

Summer fruits porridge 

Porridge with frozen berries and a drizzle of honey

Serves 1

Ingredients 
1/2 Cup of oats

1/2 Cup of Milk or other milk alternative

1/2 Cup of water

1/2 Tsp Vanilla extract
Handful of Frozen Berries

Drizzle of Honey/Agave Nectar/Maple Syrup etc.

Method 

1. In a saucepan on a low heat, add the oats, water and milk.

2. While the oats are cooking place the frozen berries in a pan and stew.

3. When the oats have thickened add the vanilla extract and stir continuously.

4. Pour the oats in a bowl and top with the stewed berries and honey.