Cadbury Chocolate Banana Pie

Ingredients

100g Cadbury Bournville chocolate

175g butter

225g Rich Tea biscuits

Filling

200ml Crème Fraiche or 200g cream cheese

2 ripe bananas

5ml (1 tsp) lemon juice

50g castor sugar

2 eggs

40g self raising flour

2.5ml (1/2 tsp) vanilla essence

Topping and decoration

100g Cadbury Bournville chocolate

142ml double cream

1 firm banana

Lemon juice

A 23cm (9 inch) flan tin

Method

Melt the chocolate with the butter, stir in crushed biscuits. Press crust into the tin. Bake at 180°C for 15 minutes. Meanwhile, beat cheese until smooth, and then beat in squashed bananas, lemon juice, sugar, eggs, flour and essence, continuing until smooth and thick. Pour filling onto crust, bake for a further 30-35 minutes until firm; cool.

For topping, slowly melt chocolate in the cream then cool slightly before pouring over the pie. Chill until required. Decorate with banana slices dipped in lemon juice.

Cadbury Tiramisu Crown

Ingredients

10ml (2 tsps) gelatin

50g caster sugar

40ml instant coffee

100ml (5 Tbs) Tia Maria or coffee liqueur

200g sponge fingers

7-8 Cadbury Flake

200g Cadbury Bournville chocolate

Two, 250 cartons Mascarpone cheese, or firm cream cheese

284ml double cream

40ml (2 Tbs) Cadbury cocoa

20cm round, loose based cake tin

Method

Dissolve gelatin in a little hot water. Mix sugar and coffee with 2 tablespoons boiling water, then mix into the clear gelatin with 2 tablespoons of liqueur.

Dip sponge fingers into remaining liqueur then closely line the

base and sides of the tin, with the Flake evenly spaced round the edge. Melt the chocolate carefully.

Whisk cheese and coffee together, then whisk in the cream and cooled chocolate, continuing to whisk until mixture thickens; spoon into the tin. Refrigerate overnight until set.

Sprinkle generously with cocoa then ease out of the tin and serve on an attractive plate with a decoration in the centre. Tie a ribbon round the dessert if you wish. Serve in slices.

Cadbury Rich Chocolate Mousse

Ingredients

200 g bar of Cadbury Bournville chocolate

284 ml whipping cream

10 ml (2 teaspoons) dry instant coffee

4 egg yolks

40 ml (2 tablespoons)

Coffee liqueur

4 Cadbury Flakes from the family box

8 small serving glasses

Method

Break the chocolate into a blender goblet. Heat the cream with the coffee to boiling point, then pour into the blender and liquidize for

1 minute, until the chocolate has melted.

Add the egg yolks and liqueur blend for a further 30 seconds and turn into a bowl. Refrigerate for at least an hour until cold and thick. Whisk the mixture vigorously until light and fluffy, then stir in two roughly crumbled Flake. Divide the mixture between individual glasses and chill well, before serving each one decorated with half a Flake.

Tip: The final whisking is all-important to the texture. Beat for at

least 5 minutes with an electric mixer until the mousse becomes thicker and slightly paler in colour.

Cadbury Viennese Whirls

Ingredients

150g Cadbury Bournville chocolate

350g margarine

75g icing sugar

5ml (1 tsp) vanilla essence

60ml (3 Tbs) milk

350g plain flour

175g corn flour

2.5ml (1/2 tsp) baking powder

To complete

284ml double cream

150g carton thick and creamy strawberry yogurt

225g strawberries

2 kiwi fruits

Also, you will require

A large piping bag fitted with a star nozzle

Two baking trays lined with parchment paper

Method

Melt the chocolate. Cream the margarine and sugar until very pale, and then add the melted chocolate, essence and milk.

Beat in the dry ingredients, beating until the mixture is really light.

Fill the piping bag then pipe quite deep whirls into a circle measuring 20-22.5cm on a baking tray.

Pipe extra whirls on another tray, allowing room to spread. Bake

at 190°C for 15-20 minutes until cooked. Leave to harden before

lifting off. Freeze for up to 3 months if required, packing carefully.

Whisk cream and yogurt together and pipe onto the biscuit base. Decorate with slices of fruit and a few biscuit whirls -eat the remainder!

Cadbury Snowy Mountain Pudding

This delicious chocolate pudding will make a lovely change from the heavy traditional pudding.

This delectable rich Christmas pudding, made with Cadbury chocolate, is the ideal alternative to fruit-based versions. Serves 6-7.

For the pudding

200g bar Cadbury Bournville chocolate

3-4 Tbs brandy

12 trifle sponges or 250g sponge cake

2 eggs, separated

4 Tbs castor sugar

450ml double cream

4 Tbs single cream

1.5 litre basin

Method

Warm the chocolate carefully between your hands for a few moments, then shave off enough curls for the decoration. Set these aside in a cool place.

Break up the remaining chocolate and melt it slowly with the brandy.

Split all the trifle sponges neatly in half.

Use some to line the basin, with the cut sides of the sponges towards the outside.

Cut further pieces of cake to fit the gaps and ensure the basin is completely lined.

Whisk the egg yolks and sugar together and fold in the cooled, melted chocolate.

Whip half the double cream, then whisk egg whites until stiff and fold both into the chocolate mixture.

Cover the cake at the base of the bowl with the mixture, and then arrange a layer of cake on top.

Continue until all the ingredients are used, ending with a cake layer.

Cover the bowl with a plate, weight it down and leave overnight.

Turn the pudding out onto an attractive serving plate.

Whip the remaining double cream with the single, and then spread it in ripples over the pudding.

Decorate the top of the pudding with the chocolate curls. Keep cool until required.

Cadbury Pancake Clouds

Ingredients

Batter

50g bar Cadbury Bournville chocolate

275ml milk

2 eggs

125g plain flour, sieved

40ml (2 Tbs) Cadbury cocoa, sieved

Filling

150g carton Greek yogurt

284ml double cream

2.5ml (1/2 tsp) ground cinnamon

396g can pear halves

20ml (1 Tbs) corn flour

40ml (2 Tbs) golden syrup

50g butter

20ml (1 Tbs) castor sugar

125ml milk

2.5ml (1/2 tsp) vanilla essence

100g Cadbury Bournville chocolate

A crepe or small frying pan

Method

Make the pancakes by gently heating the chocolate in the milk until melted.

Pour the liquid into a blender or food processor, add the

remaining batter ingredients then process until smooth; or the

batter may be made in a bowl with a whisk but beat hard to ensure

a light mixture

Heat the pan with a little oil. Pour in just enough batter to cover the

base thinly, pouring off any excess.

Cook the pancake until nicely browned then flip over and cook the other side. Repeat the process to make 8-10.

These can be made up to a day in advance if required.

Whisk together the yogurt, cream and cinnamon until thick.

Drain the pears reserving the juice, chop the fruit then fold into the cream.

In a pan, blend the corn flour with the fruit juice.

Add the golden syrup, butter and sugar; heat slowly, stirring continuously, until the sauce thickens.

Stir in the milk and essence and continue stirring whilst heating

again until just beginning to boil

Off the heat, stir in the chocolate until smooth

Fold each pancake into 4.

Fill each one with the cream and pears. Serve with the warm chocolate sauce.

Cadbury Magical Mousse Dessert

Ingredients

200g Cadbury Bournville chocolate

75g margarine

75g castor sugar

3 eggs, separated

50g ground almonds

25g plain flour

10ml (2 tsps) dry instant coffee

60ml (3 Tbs) Tia Maria liqueur or Coffee liqueur

For the custard topping

1 egg

60ml (3 Tbs) corn flour

50g castor sugar

400ml milk

10ml (2 tsps) gelatin

200g cream cheese

284ml double cream

5ml (1 tsp) vanilla essence

A 20cm (8 inch) deep, loose based cake tin greased and base lined

Method

Melt 75g of chocolate with the margarine. Stir in the sugar, egg yolks, nuts and flour; beat until smooth.

Fold in stiffly whisked egg whites.

Turn mixture into the tin, bake at 180°C for 40 minutes until cooked through.

Dissolve coffee in 2 tablespoons of hot water, add liqueur and soak the

base; cool.

Remove from tin, peel off paper then return to the clean tin.

Make custard with the egg, corn flour, sugar and milk, heating without

boiling. Stir in gelatin whilst hot.

Keep covered in a bowl whilst cooling.

When cold, whisk in cream cheese and the cream, continuing to whisk until quite thick and deliciously creamy.

Halve mixture; add 75g of melted chocolate to one amount and essence to the other.

Place spoonfuls of alternate coloured custards in the tin then swirl through.

Smooth the top, cover with coarsely grated chocolate. Leave in the fridge to set.

Cadbury Flake Cheesecake

Ingredients

125g butter

225g digestive biscuits

350g cream cheese

75g caster sugar

100g Cadbury Bournville chocolate

125ml milk

20ml (Tbs) gelatin

2 large oranges

284ml double cream

6 Cadbury Flake’s

A 20 cm loose based cake tin, base lined

Method

Melt the butter, stir in the finely crushed biscuits then press half the mixture into the ungreased tin; chill. Cream the cheeses and sugar together.

Melt the chocolate in the milk then cool slightly before mixing into the cheese mixture with the gelatin dissolved in 2 tablespoons of boiling water. Finely grate the rind of 1 orange then segment both; reserve 8 segments; chop remainder.

Fold the orange rind and chopped pieces into the mixture, with half the lightly whipped cream. Pour into the tin and leave to set. When set, carefully press the remaining biscuit mixture onto the cheesecake and chill. Gently turn cheesecake out onto a plate. Spread top with whipped cream.

Decorate edge with thin pieces of flake and orange segments in the centre.

Cadbury Bournville Mocha Mousse

A really rich, velvety smooth mousse to serve on special occasions.

Ingredients

4 egg yolks

l25g castor sugar

275ml milk

5ml (1 tsp) vanilla essence

10ml (2 tsp) gelatin

20ml (1 Tbs) instant coffee

l00g Cadbury Bournville chocolate

284ml double cream

6 Cadbury Flake's or chocolate decorations

A piping bag and star nozzle 5-6 glasses

Method

Whisk the egg yolks and sugar together well. Heat the milk and essence almost to boiling point, then whisk slowly on to the eggs. Pour into a pan and stir the custard over a low heat until thickened a little, but do not allow it to boil.

Sprinkle gelatin over the hot custard and allow it to dissolve before straining to ensure it is quite smooth. Dissolve the coffee in 2 tablespoons hot water and melt the chocolate in this. Whisk into the custard. Cool before folding in the lightly whipped cream.

Refrigerate until beginning to set, then pipe or spoon the mousse into the glasses. Decorate with Flake or a made chocolate decoration. Serve chilled.

Cadbury Bananaroon Cups

Ingredients

1 packet banana flavoured blancmange

50g castor sugar

200ml milk

248ml whipping cream

100g Cadbury Bournville chocolate

40ml (2 Tbs) milk

2 medium bananas

1.25ml (1/4 tsp) vanilla essence

100g pkt almond macaroons, roughly crushed

6-8 Cadbury Flake

6-8 trifle style glasses (depending on size) or an 850ml trifle dish

Method

Make up the blancmange as instructed on the packet, using the sugar

and reduced quantity of milk as given in the recipe. Beat until smooth and then slowly beat in the cream.

Keep covered while cooling. When cold, whisk thoroughly until thick; divide into two. Melt the chocolate then cool slightly. Slice one banana and fold into half the custard with the vanilla essence; add the chocolate to the remaining custard with the 2 tablespoons of milk.

Divide the creamy banana mixture between the dishes or place in the

base of a larger bowl. Sprinkle over nearly all the crushed macaroons. Reserve some slices of banana for the decoration, divide the remainder between the glasses, then top with the chocolate mixture.

Decorate with a Flake in each glass or round the edge of the larger bowl, a sprinkling of macaroon and banana slices. Serve cold.

Cadbury Dark Chocolate Dessert Cake

Ingredients

• 250g unsalted butter, chopped
• 200g Cadbury Dark Cooking chocolate, chopped
• 1 tablespoon instant coffee powder
• 1½ cups boiling water
• 1½ cups caster sugar
• ½ teaspoon vanilla essence
• 2 eggs, lightly beaten
• 1½ cups self raising flour, sifted
• ½ cup cocoa, sifted

Chocolate Frosting

• 150g Cadbury Dark Cooking Chocolate
• 40g butter

Method

Preheat oven to 160ºC conventional 140ºC fan forced. Lightly grease and line the base of 28cm round cake pan.

Combine butter and chocolate in a bowl over a saucepan of simmering water and melt over a low heat. Dissolve coffee in boiling water. Add coffee and sugar to chocolate mixture and stir to dissolve sugar. Transfer to bowl and allow to cool 10 minutes.

Using an electric mixer gradually add vanilla and eggs. Then flour and cocoa. Mix a further 2 minutes or until evenly combined. Pour into cake pan and bake for 1 - 1¼ hours. Test with skewer inserted into the middle of the cake. Cool in pan for 30 minutes, before turning onto wire rack.

Chocolate Frosting: Combine chocolate and butter in a bowl over a pan of simmering water; stir to combine. Allow to cool slightly and spread over top of cake.

Cadbury Double Chocolate Soufflé

Ingredients

· 50 g (2 rows) Cadbury® Dark Cooking Chocolate®, chopped

· 30 g caster sugar

· ½ cup water

· 1 egg

· 50 g caster sugar, extra

· 2 tablespoon flour

· 1 tablespoon Cadbury® Bournville® cocoa

· 3 egg yolks

· 5 egg whites

· 2 tablespoons caster sugar, extra

Method

Preheat the oven to 190°C. Butter the insides of six individual soufflé dishes, or one large soufflé dish, and sprinkle with a little sugar.

In a saucepan, slowly bring the chocolate, the first measure of caster sugar (30g) and the water to the boil. Blend carefully when totally melted.

In a bowl blend the whole egg, the second measure of caster sugar (50g), and the flour and cocoa. When smooth and thoroughly mixed, add the boiling liquid. Mix until smooth then return to the saucepan over heat. Stir constantly until the mixture is very thick, but take care not to burn the chocolate or lumps will occur.

Remove from the heat and allow to cool for 5 minutes. Add the egg yolks. Stir until well blended and smooth.

Allow to cool completely. Whisk the egg whites until soft peaks form. Add the third measure of caster sugar (2 tablespoons) and beat until stiff peaks form.

Blend a small amount of the chocolate mixture into the beaten egg whites and then fold in the remaining mixture until the texture is even.

Spoon the mixture into the prepared soufflé dishes.

Bake for 12-15 minutes for small soufflés or 25-30 minutes for a large one. Serve with Cadbury® Hot Fudge, cream or ice cream.

Note: Although one drop of water will cause melted chocolate to seize up, melting it in amounts of 1 tablespoon water to 60 g chocolate works well.