Jennings Fudge Crush

Ingredients

8 Large Meringues
8 Pieces of Jennings fudge, Chopped
(Creamy vanilla is my favourite for this recipe)
250ml Cream, Whipped
250ml Plain Greek Yoghurt
1 tsp Vanilla

Method

Place the meringues in a bowl and lightly crush. Add the chopped fudge. In a separate bowl beat the cream to a soft peak. Fold in the cream, yoghurt and vanilla. Serve in dessert glasses topped with extra chopped fudge.

You can add chopped strawberries to this dessert, for added colour.

*Eton Mess is an English dessert originally served when Eton College played cricket against the students of Winchester College. It is traditionally made with strawberries, meringues and cream.

Download printable PDF here

Roasted Almond and Fudge Biscuits

Ingredients

250g Butter
100g Castor sugar
1 Egg yolk, lightly beaten
25ml Milk
5ml Vanilla extract
500g Cake Flour
75g Flakes almonds, toasted and crushed
200g Fudge, chopped

Method

Preheat the oven to 160°C
Cream the butter and sugar until pale and fluffy. Stir in the egg yolk, milk and vanilla extract.
Sift in the flour, and add the crushed almonds and half the fudge.
Knead on a lightly floured surface until the dough comes together.
Roll into a long log and cut into even pieces. Shape into rounds and flatten slightly.
Top each biscuit with the remainder of the fudge. Place the biscuits on a pre greased baking tray and bake for 10-12 minutes or until lightly golden in colour.
Makes approx 40

Download printable PDF here

Baked Apples stuffed with Jennings Fudge

Ingredients

50g Sultanas
100g Jennings Fudge, chopped
50g Pecans, lightly toasted and chopped
1 tsp Cinnamon
2 tsp Castor sugar
1 tsp Vanilla extract
25g Butter, melted
Juice of half an orange
8 Medium Golden delicious apples, washed and cored
Double cream for serving

Method

Preheat oven to 180°C
Combine the sultanas, fudge, pecans, cinnamon, caster sugar, vanilla extract, butter, and orange juice in a mixing bowl.
Place the cored apples into an ovenproof dish and spoon the mixture into the centre of the apples.
Bake for 35 – 45 minutes or until the apples are tender and golden
Remove from the oven and place an apple onto a serving plate. Spoon the cooking liquid over the apples, and serve with double cream.

Download printable PDF here

Hot or cold chocolate Jennings Fudge pudding

Ingredients

2 Cup Cake flour
2 Cup Sugar
Pinch Salt
5ml Bicarbonate of soda
125g Butter
250ml Water
125ml Cocoa
125ml Oil
2 Extra large eggs
125ml Buttermilk

Method

Sift flour, sugar, salt and bicarbonate of soda.
In a pot, add margarine / butter, water, cocoa, and oil.
Bring to the boil. Turn off the heat. Allow to cool and pour into flour mixture.
Whisk eggs and buttermilk together and then add to mixture.
Fold together lightly.  Pour into oven proof dish approx, 35cm x 24cm.
Bake for 25 minute at 180 ºC / 325-350 ºF

Download printable PDF here

Hot chocolate to pour over pudding

Ingredients

2 Packets Jennings Traditional / Creamy Vanilla Fudge chopped
(Keep 100g for the decorating the pudding)
125g Butter
60ml Sifted cocoa
90ml Buttermilk
10ml Vanilla
1 ¾ cups Icing sugar

Method

Melt ingredients together in a pot on the stove. Keep stirring as it burns easily.
Bring to the boil for a short while.
When pudding is cooked, remove from the oven. Take a skewer and prick holes all over. Pour hot sauce over the whole top of the hot pudding and leave to soak in. Sprinkle with chopped up Jennings fudge to decorate.

Serve hot or cold

* Also makes a delicious 2-tier cake. Allow the hot chocolate sauce to cool slightly before icing the cake. Sandwich with a little of the sauce too, and sprinkle with chopped fudge.

Download printable PDF here