Maltesers, obviously! I have it on good authority that Maltesers are known as “ Whoppers” in America. Chocolate - a mixture of dark chocolate and milk chocolate for the base, and white chocolate and dark chocolate for the topping. Bake these, and your face will hurt because you’ll be smiling, chewing and gurning for another one.” – Jamie Oliver

This recipe will look gorgeous on the Christmas table – the main star of your Christmas feast! And it tastes as beautiful as it looks! 12. Malteser and Mars Bar Slice Grab the recipe here! via bestrecipes.com.au Yes. If you want to freeze the cakes,let them cool completely, then wrap tightly in plastic wrap and freeze them. Decorate with frosting and Maltesers when they are thawed and you are ready to eat or serve the cake. Digestive Biscuits - crushed into small pieces. Swap for ginger nuts or Rich Tea if you prefer. The easiest way to crush the digestives is to bash them with a rolling pin in a sealed freezer bag

I made this last week and it was winking at me from the cake tin all week. It would be rude not to test it five or six or 10 times, RIGHT.

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. I’ve never seen anything done this delicious done in less than a minute. 14. Surprise Choc Ripple and Malteser Balls Grab the recipe here! via bakeplaysmile.com In a large mixing bowl, sift flour, cocoa powder, baking powder and baking soda. Then add sugars and whisk together. This Malteser Cake (why do I always spell if Malteasers? Just me?) is the stuff dreams are made of. Light, fluffy and with the delicious malty flavour which has lead me to consume my body weight in Malted Milk biscuits over the years. It’s a good ‘un.The premise of the bake is essentially the exact same, but just better. I went for a Malt Chocolate sponge, and a Malt Buttercream Frosting because it just tastes sooo good along with the Malteser, and I can’t get enough.

Six: Dollop spoons of the dark and white chocolate over the tiffin and use a skewer to create a marble effect. Let’s start with the bottom layer which is crushed malt biscuits blitzed with coconut and drizzled in butter and set into the perfect base to begin adding the main stars. The next layer is rich dark chocolate truffle fudge filled with crunchy pieces of Maltesers throughout. That to die for dark truffle fudge is then smothered in a layer of gooey salted caramel and if that wasn’t enough all finished with a fine layer of milk chocolate and dotted with Maltesers. Golden Syrup. It’s really worth finding the golden syrup if you can – it has a unique flavour. Corn syrup, honey or maple syrup could also be used but the flavour would be different.

I love an indulgent no-bake chocolate fridge cake, and this easy Malteser tiffin is right up there with the best of them! Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this cake be made gluten or dairy free? Eight: Refrigerate for 2 hours before lifting the tiffin out of the tin (using the overhanging clingfilm) onto a chopping board and cutting into bars with a sharp knife. 💭 Expert tips

If you prefer, you can melt the butter and syrup on a low heat in a saucepan on the hob and stir in the chopped-up chocolate until it all melts together. I find the microwave method is easier, but you must melt it in short bursts, stirring in between every time, to prevent the chocolate from burning and becoming grainy.

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It’s a simple mix and stir recipe, you don’t even need an electric mixer. Once baked, the two layers are then sliced in half to give you four even layers of chocolate cake. This sponge is quite different to a regular chocolate Victoria sponge style chocolate cake, and there is a reason – it is chocolate fudge cake sponge like mentioned above. Because of all the other ingredients that have been added into the sponge – the buttermilk, the plain flour, the melted chocolate, the bicarbonate of soda etc… it creates something wonderful. Golden Syrup (Honey): You can use golden syrup or honey; I use whichever one I have in my house at the time. Top tip! If the icing is too soft, pop in the fridge for an hour OR add a little more icing sugar. If too solid, add a tiny bit more boiling water.