Cola ham with maple & mustard glaze
Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices.
Simply stunning chocolate fridge cake
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- Easy
- Serves 10 - 12
Skip to ingredients
- 200g bar dark chocolatebroken into chunks
- 700ml double cream
- 5 boxes good milk chocolate biscuits48 biscuits in total, or to make your own see tip, below
- 400g mascarpone
- 5 tbsp Irish cream
- 5 tbsp icing sugarsifted
Nutrition: per serving
- kcal858
- fat62g
- saturates39g
- carbs63g
- sugars40g
- fibre4g
- protein8g
- salt0.7g
Method
step 1
Melt the chocolate and 150ml of the cream together in a small pan. Cool until spreadable, then use to sandwich pairs of the cookies together.
step 2
Choose a cake stand or flat plate to assemble your cake. Tip the remaining cream, the mascarpone, Irish cream and icing sugar into a big bowl, and use an electric hand whisk to beat until thick and the mixture is just holding its shape.
step 3
Arrange some of your cookie sandwiches to make a base that almost covers the plate. Dot a little of the cream under each, and stick into position. Spread or dollop over a good layer of cream, then add another layer of cookies, a little smaller than the first. To get a neat finish, choose a front to your cake – and always start by arranging the outside ring of cookies from there (then you can snap cookies in half to fill in the middle). Repeat, making the layers smaller each time, until you finish with a single cookie and a dollop of cream on top! Chill in the fridge overnight.
