Sloemotion Cherry Brandy Fudge

DessertServes 8

A sweet treat with a boozy twist, this Cherry Brandy Fudge from the team at Sloemotion will really hit the spot. Using their award-winning Cherry Brandy, these tiny squares of deliciousness are the perfect afternoon pick me up, are easy to make and can be adapted to include your favourite fruity tipple. For more information on Sloemotion’s award winning range and to buy online visit www.sloemotiondistillery.com

Peanut Butter and Vanilla Fudge

SnackServes 16

Inspired by the 2012 DY Award winning Goat's Butter from St Helen's Farm, this delicious fudge was created for our networking event at The Cooking School Dean Clough by the talented chef, Jason Main. 1. Mix the sugar and goat milk together in a pan and cook over a medium heat. 2. Boil gently until the mixture reaches the soft ball stage. Stir often to keep it sticking or burning. 3. When it has reached the soft ball stage, remove from the heat. 4. Stir in the vanilla, butter and peanut butter and beat by hand until thick. 5. Pour into buttered 8x8 pan. 6. Cut into 16 pieces.

Dark Chocolate Cake with a Blackberry jam middle

DessertServes 12

Pre Heat your oven to 170C (Not fan) Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed. Grease and line 2x 20cm Circular cake tins and pour in the batter spitting equally between them both, place in the oven and cook for 20-25 mins or until a cooked. (mention how to test this if you are with the other cakes) Leave for a few mins then remove from the tins and allow to cool on a cooling rack. When the cakes are cooked whip the double cream until firm. Add in the icing sugar jsut at the end of whipping. Firstly spread the jam generously over one of the cakes, followed by the cream. For a bit of extra luxury scatter in the chocolate chips if using the place the second cake on top.

Jake’s Vanilla and Berry Cheesecake

DessertServes 8

1. Lightly grease the sides of a round cake tin with a small amount of olive oil. 2. Soak the gelatine leaves in cold water for at least 5 minutes 3. Crush the biscuits and add the melted butter 4. Compact the biscuit as much as possible into the cake tin 5. Chop 12-13 strawberries in half and slot these around the sides of the cake with the flat side of the strawberries touching the side of the tin 6. Place the cake tin in the fridge to set the biscuit base 7. Scrape the seeds from the vanilla pods and mix in with the cream cheese and caster sugar 8. Whip 300ml double cream 9. Heat 100ml of cream just before boiling point 10. Squeeze out as much water from the gelatine as possible and add to the hot cream. 11. Add the hot cream and gelatine mix to the cheese, vanilla and sugar mixture 12. Add the whipped cream and then fold into the mixture 13. Remove the cake tin from the fridge and add in the cheesecake mixture. 14. Use a spatula to create a smooth flat surface. 15. Place the cheesecake in the fridge and leave for at least 4 hours 16. When releasing the cheesecake from the cake tin, simply use a flat pointy knife and carefully go around the sides of the cheesecake 17. Lightly push down on the top of the cheesecake and slowly release the cheesecake 18. Decorate the top of the cheesecake with the rest of the berries however you like.

David Greenwood-Haigh’s Bonfire Toffee

DessertServes 24

*Bonfire toffee is the perfect treat on, the 5th of November. No Bonfire Night would be complete without it! It's also known as Plot Toffee, because of Yorkshire rebel Guy Fawkes and his plot to blow up the houses of parliament. It is important that the toffee reaches the correct temperature or it will not be brittle and hard when it sets. It is worth investing in a sugar thermometer. That said, the toffee still tastes good even when a little soft and sticky but it won't be real Bonfire Toffee* Line the base and sides of a Swiss roll tin with non-stick parchment and then grease it really well. Put the sugar and hot water in a large heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture instead tilt the pan if you need to move it around. Grease a jug and Weigh out your remaining ingredients into the jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and put the sugar thermometer in. Bring to the boil and boil until you reach soft crack on your thermometer (280/140C) this can take up to 30 minutes, so be patient. As soon as it reaches the temp, tip the toffee into your prepared tin and leave it to cool. When it's cool remove it from the tin a break up into bite sized chunks with a rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags tied with a ribbon to give as gift.