Prepare 1 x 300 g Woolworths pancake kit according to package instructions. Fold 200 g Woolworths frozen mixed berries into the flapjack mix. Chop 1 x 165 g Woolworths fudge bar into pieces. Ladle a little batter into a hot nonstick pan, then sprinkle over a little fudge. Turn to cook the other side. Repeat with the remaining batter. Serve hot with mascarpone and a dusting of cinnamon.
DIY chocolate-covered fudge
Cut 1 x 165 g bar Woolworths handcrafted vanilla-flavoured fudge into blocks. Melt 200–300g dark or milk chocolate, then dip each block of fudge into the chocolate to coat it evenly. Sprinkle the top of each block with finely chopped pistachios or silver balls, set in the fridge and serve with a cheeseboard or with coffee after dinner.
No-bake fudge cheesecake
Beat 2 x 250 g tubs good quality full-cream cream cheese until smooth using an electiric mixer. Fold in 1 x 385 g can condensed milk, the juice of 1/2 lemon and 2 x 165 g bars chopped Woolworths handcrafted vanilla-flavoured fudge. Pour the mixture over your favourite chocolate digestive or ginger biscuit base, smooth the top and chill overnight to set.
Fudge-topped banana loaf
Preheat the oven to 180°C. Melt 75 g butter and mix with 4 ripe mashed bananas. Add 1 beaten free-range egg, 100 g chopped walnuts, 65 g chopped fudge and 150 g sugar. Fold in 1 t bicarbonate of soda and 210 g flour to make a batter, then spoon into a greased and lined loaf tin. Bake for 50 minutes to 1 hour, or until a skewer inserted comes out clean. Allow to cool in the tin before turning out. Heat a little syrup in the microwave and brush onto the banana bread. Sprinkle over 100–200 g finely crumbled or chopped fudge and leave to set while cooling.
Fudge rice pudding
Cook 200 g arborio rice with 4 cups milk, 110 g caster sugar and the seeds of 1 vanilla pod until the grains are tender. Crumble over fudge and serve while hot.