I’m a big fan of cheesecake, but the amount of lactose in standard cheesecakes does not agree with my digestive health. However, there are now a lot of lactose-free products on the market, including lactose-free cream. The first time I ate lactose-free cream I was convinced that I would have the same reaction as I would usually have to cream, but was absolutely astonished when it didn’t. It certainly made me much more likely to try lactose-free cream again without the same amount of fear I would usually have.
I think I’ve mentioned before that I had a couple of punnets of fresh cranberries left in the freezer which needed to be used up, so the other day when I was trying to fit fresh shopping into the freezer I took a pack of cranberries out to make some room and after a quick brainstorming session I decided to try making a cranberry sticky toffee pudding with them and, by Jove, it worked really well!
When I recently put a call out to my friends for ideas for recipes that they’d like to see on the blog, one of my friends suggested a cake recipe for Easter Sunday. I figured that’d be a great idea because it’s always nice to be able to bake something with your kids on Easter Sunday and it’s also an excellent day to celebrate the beautiful substance that is chocolate. (Perhaps eclipsed only by Halloween?)
When you’re in the mood for a serious piece of chocolate biscuit nothing fits the bill better than a slice of chocolate traybake. This chocolate peppermint slice recipe came about because my Mum had given me a pack of three Fry’s Peppermint Creams that she wasn’t going to use and I figured I’d be able to make something tasty with them.