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Pumpkin fritters with cinnamon sugar

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Pumpkin fritters with cinnamon sugar

15 minutes

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Ginger-and-dark-chocolate cheesecake bars

1 hour

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Charcoal-caramelised s’mores

10 minutes

Brownies with berry sauce and crushed Oreos

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Brownies with berry sauce and crushed Oreos

35 minutes

Lemon-and-vanilla marmalade

Sweet treat

Lemon-and-vanilla marmalade

30 minutes

Miso caramel chocolate cups

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Miso caramel chocolate cups

25 minutes

Easy lemon curd and granadilla meringue

Afternoon tea

Easy lemon curd and granadilla meringue

15 minutes

Salted chocolate-cinnamon fudge

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Salted chocolate-cinnamon fudge

15 minutes

Buttermilk fudge with bacon and pecans

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Buttermilk fudge with bacon and pecans

15 minutes

Sticky orange pancakes

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Sticky orange pancakes

5 minutes

Baked caramelised apples and custard

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Baked caramelised apples and custard

20 minutes

Salted toffee sauce

Sweet treat

Salted toffee sauce

5 minutes

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Salted toffee sauce

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

60 g butter
80 g treacle sugar
1 cup cream
1 T sea salt flakes
Vanilla bean ice cream, to serve

Method

Boil 60 g butter and 80 g treacle sugar in a saucepan for 5 minutes, then add of cup cream. Simmer for a further 5 minutes, then stir in 1 T sea salt flakes. Serve slightly warm with vanilla bean ice cream.