If you want proof …

Pizookie photos

and options too ...

Straight from the oven

and can be straight to the table

not forgetting the ice cream of course

You don't have to serve it “as is” -

you can let it go cold and then cut a

slice – it actually looks like the slice

is made of pastry – pastry it is not!

20 seconds later it looks like this!

Then there's cake ...

Now for the puds …

... or desserts if you prefer!

This is a fun recipe and very popular with everyone who likes chocolate and the hot and cold combination – I've known those who purport not to like chocolate or ice cream can't resist.

It's a perfect idea for Christmas Eve …

Pizookie

Serves 10-12

125g unsalted butter, room temperature

150g light soft brown sugar

100g golden caster sugar

2 eggs

1 tsp vanilla bean paste

200g plain flour

1 tsp baking powder

¼ tsp bicarb

½ tsp salt

250g plain chocolate, broken into chunks

Pre-heat oven 160fan/180c/Gas 4.

Put butter and sugars in a bowl and beat – hand mixer – for 3-4 minutes until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla bean paste.

In a separate bowl, mix the dry ingredients – the flour, baking powder, bicarb and salt. Tip it into the butter mixture, beat until combined, then stir through the chocolate. Tip into a 20cm ovenproof frying pan or a shallow cake tin and bake for 25-30 minutes until golden. 25 minutes will give you a molten centre, 30 minutes a more set version.

Cool for 5 minutes, then add scoops of vanilla ice cream in the middle – dig in!

The ultimate sharing indulgence – perfect – like I say for Christmas Eve, kids and adults alike – with friends and family.

A great way to start the holidays!

My tips and more photos

Here's my tip – the recipe says “line a 20cm square shallow tin ...”. dip a teaspoon into the melted chocolate and place a tiny blob in each corner of the tin and then glue the parchment so that it stays put.

Here's another … make sure you sift the icing sugar otherwise you'll finish up with tiny white spots in the fudge.

Here's another – I turned the fudge into a chocolate orange version by adding 2 tsps of Valencian Orange Extract to the condensed milk and melted chocolate.

Here's another … to remove the slab of fudge use an ordinary fish slice. Gently ease the slice along each edge of the tin and then tip it upside down. If the slab of fudge won't comply do not lose your temper just repeat with the slice and it will surrender!

Cut your fudge into squares – the size of the square is up to you. The recipe states you'll get 50. They'll be large. I cut the slab in half and then each half gave me 36 pieces approximately 2x2cms – a total of 74 pieces. My tin has curved corners so I straighten each edge so that all the squares are exactly that, no “curved squares” if you get my drift!

Place the squares of fudge onto kitchen roll to dust with cocoa and leave space between each square for even coverage. Use a tea strainer or a small sieve, tapping the edge gently to dust.

Boxed up, ready to hand round to the

members of your family and friends or you can box in small

amounts and freeze

Or you could keep it to enjoy on its own or with vanilla ice cream and crushed Amaretti biscuits!

Another foolproof favourite!

Who doesn't love chocolate and fudge?

Here's another idea for that perfect gift this Christmas!

Chocolate Fudge Squares

Takes 1½ hours/ make 50 pieces

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100g icing sugar

30g cocoa powder, sifted

Line a 20cm square shallow tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan melt the butter and gently warm the condensed milk, then add the melted chocolate and mix until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least 1 hour. Remove and cut into small squares and dust with cocoa.

Now for a photo or two and a few hints and tips …

You'll see that the fudge has a marbled top, not spread evenly as the recipe states – it's personal choice, I prefer irregular shapes!

Coming up … my tips and more photos

If you're feeling adventurous …

... or want something different

Design your own Rocky Road

Traditionally Rocky Road is made using Brazil nuts,

glacé cherries and marshmallow.

Rules are meant to be broken - take a look at the

list below and if you'd like to design your own

Rocky Road swap any or all of the three

ingredients in the original recipe for the

same weight

(or may be four if you want to stay true

to Rocky Road and include the mini marshmallows)

Cashew

Peanut

Pistachio

Pecan

Hazelnut

Glacé cherry

Dried sour cherries

Cranberry

Apricot

Banana chips

Dried Pineapple chips

Sultanas

Nougat

Turkish Delight

Fudge

Toblerone

Praline

Salted Caramel

Mini Marshmallow

Popping Candy

My latest suggestions are :

Pecans with dark cherries and vanilla fudge

Pistachios, apricots and Turkish Delight

Spoilt for choice!

Next up … chocolate fudge

A treat for everyone …

… or a gift in a box!

I've lost count of how many adults and children alike love Rocky Road. This treat is so easy and makes heaps so whilst it sounds like it could be expensive if you've lots of small gifts to give then it could definitely be a winner!

Rocky Road

Makes 24 big bite-sized bars or

scale down for a “pop in” the mouth gift

250g dark chocolate

150g milk chocolate

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

200g hobnobs

*150g shelled Brazil nuts

*150g red glace cherries

*125g mini marshmallows

Put the biscuits into a freezer bag and roll with a rolling pin until you get a mixture of rubble.

Chop the Brazil nuts into different sizes.

Chop both sorts of chocolate into small pieces, or use chocolate buttons made for melting and then put them into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.

Take the pan off the heat and add the biscuit and nuts, cherries and mini marshmallows. Turn carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil try (I use a tray bake size), smoothing the top as best you can, although it is meant to be uneven.

Refrigerate until firm enough to cut, which will take about 1½-2 hours. Take the set block out of the tray. With the long side in front of you cut 6 slices down and 4 across so that you have 24 squares.

This is the basic Rocky Road recipe. The three ingredients marked “*” can be swapped to suit your own personal taste. You can choose any of the ingredients given on your “Design your own Rocky Road” sheet attached.

Make ahead tip:

Make the Rocky Road and refrigerate to set, cut into bars or bite size pieces and then store in an airtight container in a cool place for up to 1 week.

Freeze for up to 1 month – so you can make it ahead of the game!

Here's a photo of the gifts …

What you might call a “Crowd Pleaser”!

If you're feeling adventurous ...

Finally, for the fish lovers …

Finally, for the fish lovers … I think you'll enjoy this dish!

Here's a recipe that's really adaptable – it's great as a starter or a light lunch :

Smoked Mack Stack

Serves 2 - generous portions

230g of smoked mackerel, flaked

2 tbsp of mayonnaise

2 tsps of creamed horseradish

black pepper, mix together gently

250g of roasted beetroot, cut into small cubes

(or an organic vac pack)

1 tbsp Balsamic vinegar and

black pepper - mix together

1 sharp eating apple – a Cox would be

perfect – a medium sized apple weighs approximately 140g -

quartered, peeled and cut into small cubes

add a glug of lemon juice and mix

You'll need a ring measuring 9cms in diameter – 3½” in

old money

Now it's just a matter of assembly :

an important note to self – make sure the ring is

placed in or on the serving dish or plate before you begin!

Place the ring in the centre and begin with two tablespoons of beetroot, pressed gently into the base. Add two tablespoons of the smoked mackerel mixture, pressed gently on top of the beetroot so that it sticks together. Finally add a generous tablespoon of the cubed apple.

Gently ease the ring away from the stack, slowly is the key!

A photo or two to illustrate :

the Smoked Mack Stack

If you'd like an idea for a supper/dinner party starter, that's light, fresh and tasty, reduce the size of your ring – 6cms/2½” in diameter.

Have a look :

the Smoked Mack Starter Stack

It's delicious!

Now … dare I say it … a few chocolate ideas for Christmas