Ingredients:

3 ripe peaches
200g fresh raspberries
300ml double cream
150g Greek yoghurt
2 tbsp icing sugar
2 tsp Vanilla Mart Paste
1 tbsp lemon juice
Fresh mint, to garnish

Method:

• Peel and finely chop two peaches.
• Place the chopped peaches in a saucepan with the lemon juice and 1 tbsp icing sugar.
• Cook gently for 5–7 minutes until softened, then allow to cool.
• Mash half of the raspberries lightly with a fork.
• Whip the double cream with the remaining icing sugar and Vanilla Mart Paste until soft peaks form.
• Gently fold in the Greek yoghurt.
• Layer the peach mixture, vanilla cream and crushed raspberries into serving glasses.
• Top with fresh raspberries.
• Garnish with fresh mint and chill briefly before serving.

Ingredients:

3 ripe nectarines, quartered
80g rocket leaves
100g prosciutto
100g mozzarella
2 tbsp olive oil
1 tbsp honey
Seeds from 1 Vanilla Mart Tahitian Vanilla Pod
1 tbsp lemon juice
Fresh basil
Sea salt and black pepper

Method:

• Heat a griddle pan and cook the nectarine quarters for 2–3 minutes on each side until lightly charred.
• Mix the honey, lemon juice, olive oil and seeds from the Vanilla Mart Tahitian Vanilla Pod.
• Arrange the rocket on a serving platter.
• Add the grilled nectarines, prosciutto and torn mozzarella.
• Drizzle over the vanilla dressing.
• Finish with fresh basil, salt and black pepper.
• Serve immediately.

Ingredients:

1/2 cucumber, peeled and chopped
1/2 honeydew melon, chopped
150ml natural yoghurt
1 tbsp fresh lime juice
1 tsp Vanilla Mart Extract
Small handful fresh mint
1 tsp honey
Sea salt

Method:

• Place the cucumber, melon, yoghurt, lime juice, Vanilla Mart Extract, mint and honey into a blender.
• Blend until completely smooth.
• Season lightly with salt.
• Chill for at least 1 hour.
• Pour into chilled bowls or glasses.
• Garnish with fresh mint and a few small pieces of melon & cucumber before serving.

Ingredients:

2 flatbreads or naan breads
2 medium cooking apples, thinly sliced
2 large onions, thinly sliced
1 tbsp unsalted butter
1 tbsp brown sugar
1 tsp Vanilla Mart Paste
100g mature cheddar, grated
50g walnuts, roughly chopped
Fresh thyme
Black pepper

Method:

• Melt the butter in a frying pan over a low heat.
• Add the onions and cook gently for 15–20 minutes until soft and caramelised.
• Stir in the brown sugar and Vanilla Mart Paste.
• Add the sliced apples and cook for a further 4–5 minutes until slightly softened.
• Preheat oven to 200°C.
• Spread the apple and onion mixture over the flatbreads.
• Scatter over the cheddar and walnuts.
• Bake for 10–12 minutes until the cheese is melted and the edges are crisp.
• Finish with fresh thyme and black pepper before serving.

Ingredients:

1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1 tbsp maple syrup
1 tsp Vanilla Mart Extract
10 fresh sage leaves
50g pumpkin seeds
75g feta, crumbled
Sea salt and black pepper

Method:

• Preheat oven to 200°C.
• Toss the squash with olive oil, maple syrup, Vanilla Mart Extract, salt and pepper.
• Spread onto a baking tray and roast for 30–35 minutes until caramelised and tender.
• Add the sage leaves during the final 8 minutes of cooking.
• Toast the pumpkin seeds in a dry frying pan until golden.
• Transfer the roasted squash to a serving dish.
• Scatter over the crispy sage, pumpkin seeds and crumbled feta.
• Serve warm.

Ingredients:

4 ears fresh sweetcorn
60g unsalted butter, softened
Seeds from 1 Vanilla Mart Indonesian Vanilla Pod
1 red chilli, finely chopped
1 lime
Small handful fresh coriander
Sea salt

Method:

• Cook the sweetcorn in boiling water or on a barbecue until tender and lightly charred.
• Scrape the seeds from the Vanilla Mart Indonesian Vanilla Pod.
• Mix the vanilla seeds into the softened butter with the chopped chilli, lime zest and a pinch of sea salt.
• Spread the vanilla chilli butter generously over the hot sweetcorn.
• Finish with fresh lime juice and chopped coriander.
• Serve immediately.

Ingredients:

1 litre sparkling water
150ml fresh lemon juice
75g caster sugar
2 tsp Vanilla Mart Paste
100ml elderflower cordial
Ice
Lemon slices

Method:

• Mix the lemon juice, caster sugar and Vanilla Mart Paste until the sugar dissolves.
• Add the elderflower cordial and stir well.
• Pour into a large jug filled with ice.
• Slowly add the sparkling water and stir gently.
• Serve chilled.

Ingredients:

4 ripe peaches
150g fresh raspberries
80g caster sugar
250ml water
Seeds from 1 Vanilla Mart Vanilla Pod
1 tbsp fresh lemon juice

Method:

• Place the water, sugar and seeds from the Vanilla Mart Pod in a saucepan.
• Heat gently until the sugar dissolves, then allow to cool.
• Peel and roughly chop the peaches.
• Blend the peaches, raspberries, lemon juice and cooled vanilla syrup until smooth.
• Pour into a shallow freezer-safe container.
• Freeze for around 4 hours, scraping with a fork every 45–60 minutes to create fine ice crystals.
• Serve in chilled glasses or bowls.

Ingredients:

200g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
50g ground almonds
2 tsp Vanilla Mart Extract
150g fresh blackberries
40g flaked almonds
2 tbsp icing sugar, for dusting

Method:

• Preheat oven to 180°C and line a rectangular baking tin.
• Beat the butter and caster sugar until pale and fluffy.
• Add the eggs one at a time, followed by the Vanilla Mart Extract.
• Fold in the flour and ground almonds.
• Spread the mixture evenly into the prepared tin.
• Scatter the blackberries and flaked almonds over the top.
• Bake for 30–35 minutes until golden and a skewer comes out clean.
• Allow to cool before cutting into squares.
• Dust lightly with icing sugar before serving.

Ingredients:

250g plain flour
1 tbsp baking powder
½ tsp salt
60g cold unsalted butter, cubed
150g mature cheddar, grated
1 tsp vanilla extract
150 ml milk (plus extra for brushing)
Freshly ground black pepper
Optional: chopped chives or thyme

Method:

• Preheat oven to 200°C (180°C fan)
• Sift flour, baking powder and salt into a bowl
• Rub in the butter until the mixture resembles breadcrumbs
• Stir in cheddar, pepper and herbs if using
• Mix vanilla into the milk
• Gradually add to the dry ingredients to form a soft dough
• Gently pat out and cut into rounds
• Place on a lined baking tray and brush with milk
• Bake for 12–15 minutes until golden

Ingredients:

250ml double cream (chilled)
1 1/2 tsp vanilla paste
1 tbsp icing sugar (optional, for sweetness)

Method:

• Pour the chilled double cream into a large mixing bowl.
• Add the vanilla paste and icing sugar (if using).
• Whisk with an electric hand mixer or balloon whisk until soft peaks form — the cream should hold its shape but still look smooth and fluffy.
• Serve immediately over fruit, pancakes or hot chocolate.

Ingredients:

300g mixed berries (fresh or frozen)
150g caster sugar
1 tsp vanilla extract
1 tbsp lemon juice

Method:

• In a medium saucepan, combine the berries, sugar and lemon juice.
• Cook over medium heat, stirring occasionally, until the sugar dissolves and the berries begin to soften (about 5–7 minutes).
• Reduce the heat slightly and simmer until the mixture thickens to a jam-like consistency (10–12 minutes).
• Remove from the heat and stir in the vanilla extract.
• Let cool before transferring to a clean jar.

Ingredients:

150g icing sugar, sifted
2–3 tbsp milk or water
1/2 tsp vanilla extract

Method:

• Place the sifted icing sugar in a mixing bowl.
• Add the vanilla extract, then gradually stir in the milk or water — a little at a time — until you reach a smooth, pourable consistency.
• Drizzle or spread the icing over cooled cakes or biscuits.
• Allow to set for 15–20 minutes before serving.

Ingredients:

500ml whole milk (or oat/almond milk for dairy-free)
1 vanilla pod, split and seeds scraped (or 1 tsp vanilla paste)
1–2 tsp honey or sugar (optional, to taste)

Method:

• Pour the milk into a small saucepan.
• Add the split vanilla pod and its seeds (or vanilla paste).
• Warm gently over low heat for 5–7 minutes — do not boil — stirring occasionally.
• Remove from heat and let it sit for a minute to infuse fully.
• Strain out the pod (if used) and sweeten with honey or sugar if desired.

Ingredients:

200g unsalted butter, softened
200g caster sugar
3 large eggs
1 tsp vanilla extract
Zest of 1 lemon
225g self-raising flour
2 tbsp milk

Drizzle:
Juice of 1 lemon
100g icing sugar

Method:

• Cream butter and sugar until light and fluffy
• Beat in eggs one at a time
• Add vanilla and lemon zest
• Fold in flour and milk gently
• Pour into a lined loaf tin
• Bake at 180°C (160°C fan) for 45–50 minutes
• Mix lemon juice and icing sugar
• Pour over the warm loaf and allow to set

Ingredients:

100g pudding rice
1 litre whole milk
50g caster sugar
1 tsp vanilla extract

Berry Compote:
200g mixed berries
1 tbsp sugar
Squeeze of lemon

Method:

• Gently simmer rice, milk, sugar and vanilla for 30–35 minutes, stirring occasionally
• Cook berries with sugar and lemon until soft and syrupy
• Spoon pudding into small jars and top with compote

Ingredients:

400ml thick vanilla custard
150ml double cream
1 tsp Vanilla Mart Paste
4 meringue nests, roughly crushed
200g fresh strawberries, chopped
100g fresh raspberries
1 tbsp icing sugar

Method:

• Whip the double cream with the icing sugar until soft peaks form.
• Gently fold in the Vanilla Mart Paste.
• Spoon the vanilla custard into a large serving bowl or individual glasses.
• Add layers of whipped vanilla cream, crushed meringue and fresh berries.
• Repeat the layers until the glasses are filled.
• Finish with extra berries and crushed meringue.
• Serve immediately for the best texture.

Ingredients:

Ingredients:

6 ripe figs, halved
1 tbsp honey
1 tsp Vanilla Mart Extract
8 slices brioche or thick white bread
300ml ready-made or homemade vanilla custard
2 tbsp chopped pistachios
Honey, for drizzling

Method:

• Preheat the oven to 180°C.
• Place the figs on a baking tray and drizzle with honey and Vanilla Mart Extract.
• Roast for 15–20 minutes until soft and caramelised.
• Toast the brioche or bread slices until lightly golden.
• Spread or spoon a generous layer of vanilla custard onto each slice.
• Top with the roasted figs.
• Finish with chopped pistachios and an extra drizzle of honey.
• Serve immediately.

Ingredients:

For the Lemon Cream:
250ml double cream
2 tbsp icing sugar
1 tsp Vanilla Mart Extract
Zest of 1 lemon

For the Lemon Layer:
150g lemon curd
2 tbsp fresh lemon juice

For the Base:
100g digestive biscuits, crushed

For the Meringue:
2 egg whites
100g caster sugar

Method:

• Whip the cream with icing sugar, Vanilla Mart Extract and lemon zest until soft peaks form.
• Loosen the lemon curd with fresh lemon juice.
• Whisk the egg whites until soft peaks form, then gradually add the sugar until glossy and stiff.
• Layer crushed biscuits, vanilla lemon cream and lemon curd in serving glasses.
• Repeat the layers until the glasses are nearly full.
• Spoon or pipe the meringue over the top.
• Lightly caramelise the meringue with a kitchen blowtorch.
• Serve immediately.

Ingredients:

For the Brownies:
150g unsalted butter
150g white chocolate, chopped
150g caster sugar
3 large eggs
150g plain flour
2 tsp Vanilla Mart Paste
Zest of 2 lemons
2 tbsp fresh lemon juice

For the Meringue:
2 egg whites
100g caster sugar

Method:

• Preheat oven to 170°C and line a square baking tin.
• Melt the butter and white chocolate together and allow to cool slightly.
• Whisk the eggs and sugar until pale.
• Stir in the melted chocolate mixture, Vanilla Mart Paste, lemon zest and lemon juice.
• Fold in the flour.
• Pour into the prepared tin and bake for 20–25 minutes.
• Meanwhile, whisk the egg whites until soft peaks form.
• Gradually add the sugar and whisk until glossy.
• Spread the meringue over the partially baked brownie.
• Return to the oven for 8–10 minutes until the meringue is lightly golden.
• Cool completely before slicing.

Ingredients:

For the Cupcakes:
175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
2 tsp Vanilla Mart Extract
Zest of 1 lemon
2 tbsp milk

For the Lemon Filling:
100g lemon curd

For the Meringue:
2 egg whites
100g caster sugar

Method:

• Preheat oven to 180°C and line a muffin tin with cupcake cases.
• Beat butter and sugar until pale and fluffy.
• Add the eggs one at a time, followed by Vanilla Mart Extract and lemon zest.
• Fold in the flour and milk.
• Divide the batter between the cases and bake for 18–20 minutes.
• Once cooled, make a small hole in the centre of each cupcake and fill with lemon curd.
• Whisk the egg whites until soft peaks form.
• Gradually add the sugar and whisk until glossy and stiff.
• Pipe the meringue onto the cupcakes.
• Lightly brown the meringue with a kitchen blowtorch before serving.

Ingredients:

Ingredients:

150g pudding rice
700ml whole milk
200ml double cream
70g caster sugar
2 tsp Vanilla Mart Extract
2 ripe pears, thinly sliced
40g flaked almonds
Ground cinnamon for dusting

Method:

• Preheat oven to 170°C.
• Combine the rice, milk, cream, sugar and Vanilla Mart Extract in a baking dish.
• Arrange the pear slices over the top.
• Sprinkle with flaked almonds and a light dusting of cinnamon.
• Bake for 1 hour 20 minutes, stirring once halfway through.
• Allow to stand for 10 minutes before serving.

Ingredients:

150g pudding rice
400ml coconut milk
350ml whole milk
60g caster sugar
2 tsp Vanilla Mart Paste
1 ripe mango, diced
Toasted coconut flakes
Lime zest

Method:

• Combine the rice, coconut milk and whole milk in a saucepan.
• Simmer gently for 30–35 minutes, stirring frequently.
• Stir in the caster sugar and Vanilla Mart Paste.
• Spoon into serving bowls.
• Top with fresh mango, toasted coconut flakes and a little lime zest.
• Serve warm or chilled.

Ingredients:

1 sheet ready-rolled puff pastry
250g cream cheese
2 tbsp icing sugar
2 tsp Vanilla Mart Extract
2 ripe bananas, sliced
2 tbsp brown sugar
30g unsalted butter
1 egg, beaten

Method:

• Preheat oven to 190°C and line a baking tray.
• Beat together the cream cheese, icing sugar and Vanilla Mart Extract.
• Spread the mixture over the centre of the pastry, leaving a border.
• Caramelise the banana slices in the butter and brown sugar for 3–4 minutes.
• Arrange the bananas over the cheesecake filling.
• Fold the pastry edges over the filling and brush with beaten egg.
• Bake for 30–35 minutes until crisp and golden.

Ingredients:

200g cream cheese
150ml double cream
2 tbsp icing sugar
2 tsp Vanilla Mart Paste
150g apricot purée
8 digestive biscuits, crushed
40g unsalted butter, melted
Chopped pistachios, for garnish

Method:

• Mix the crushed biscuits with melted butter and divide between serving glasses.
• Whip the cream until soft peaks form.
• Beat together the cream cheese, icing sugar and Vanilla Mart Paste.
• Fold in the whipped cream.
• Alternate layers of cheesecake mixture and apricot purée to create a swirl effect.
• Chill for at least 2 hours.
• Garnish with chopped pistachios before serving.

Ingredients:

For the Base:
250g digestive biscuits, crushed
100g unsalted butter, melted

For the Filling:
500g full-fat cream cheese
150g caster sugar
2 large eggs
150ml sour cream
Seeds from 1 Vanilla Mart Vanilla Pod
Pulp of 3 passion fruits

Method:

• Preheat oven to 160°C and line a square baking tin.
• Combine the crushed biscuits with the melted butter and press firmly into the base.
• Bake for 10 minutes and allow to cool.
• Beat the cream cheese and sugar until smooth.
• Add the eggs one at a time, followed by the sour cream and the seeds from Vanilla Mart Vanilla Pod.
• Fold through half of the passion fruit pulp.
• Pour over the base and bake for 35–40 minutes until just set.
• Chill for at least 4 hours before slicing.
• Spoon over the remaining passion fruit before serving.

Ingredients:

150g pudding rice
750ml whole milk
150ml double cream
2 tsp Vanilla Mart Paste
50g caster sugar
4 ripe plums, halved and stoned
2 tbsp honey
1 tsp ground cinnamon
Toasted pistachios, chopped (optional)

Method:

• Preheat the oven to 180°C.
• Place the plums in a baking dish, drizzle with honey and sprinkle with cinnamon.
• Roast for 20–25 minutes until soft and caramelised.
• Meanwhile, combine the pudding rice, milk, cream and caster sugar in a saucepan.
• Cook gently over a low heat for 30–35 minutes, stirring regularly.
• Stir in Vanilla Mart Paste during the final 5 minutes of cooking.
• Spoon the rice pudding into serving bowls and top with the warm roasted plums.
• Finish with chopped pistachios, if desired, and serve warm.

Ingredients:

500ml whole milk
100g white chocolate, chopped
2 tsp Vanilla Mart Extract
1/2 tsp culinary lavender
Whipped cream, to serve
White chocolate shavings

Method:

• Heat the milk gently with the lavender until steaming.
• Strain to remove the lavender flowers.
• Add the white chocolate and stir until melted.
• Mix in Vanilla Mart Extract.
• Pour into mugs and top with whipped cream and white chocolate shavings.

Ingredients:

500g ricotta
3 tbsp honey
2 tsp Vanilla Mart Paste
Zest of 1 lemon
2 tbsp flaked almonds
Fresh figs or berries, to serve

Method:

• Preheat oven to 180°C.
• Place the ricotta in a small baking dish.
• Mix together the honey, Vanilla Mart Paste and lemon zest.
• Spoon over the ricotta and sprinkle with flaked almonds.
• Bake for 20–25 minutes until lightly golden.
• Serve warm with fresh fruit.

Ingredients:

4 scoops vanilla ice cream
2 tsp Vanilla Mart Extract
4 shots freshly brewed espresso
50g dark chocolate, finely chopped
Toasted hazelnuts, chopped
Chocolate curls for garnish

Method:

• Stir Vanilla Mart Extract into the freshly brewed espresso.
• Place a scoop of vanilla ice cream into each serving glass.
• Pour the warm espresso over the ice cream just before serving.
• Sprinkle with chopped dark chocolate and toasted hazelnuts.
• Finish with chocolate curls and serve immediately.

Ingredients:

300g ripe mango, puréed
250ml double cream
200ml condensed milk
2 tsp Vanilla Mart Extract
100g white chocolate
Chopped pistachios for coating (optional)

Method:

• Whisk together the cream, condensed milk and Vanilla Mart Extract.
• Fold in the mango purée.
• Pour into ice cream moulds and insert sticks.
• Freeze for at least 6 hours.
• Melt the white chocolate and allow it to cool slightly.
• Dip each frozen bar into the chocolate and sprinkle with chopped pistachios if desired.
• Freeze for a further 10 minutes before serving.

Ingredients:

500ml double cream
250ml whole milk
150g caster sugar
4 large egg yolks
75g unsalted butter
2 tsp Vanilla Mart Paste
Pinch of sea salt

Method:

• Melt the butter over medium heat until golden brown and nutty. Allow to cool slightly.
• Heat the milk and cream until just below boiling.
• Whisk together the egg yolks and sugar until pale.
• Gradually whisk the warm cream mixture into the eggs.
• Return to the saucepan and cook gently until the custard thickens.
• Stir in the browned butter, Vanilla Mart Paste, and sea salt.
• Chill thoroughly before churning in an ice cream maker according to the manufacturer’s instructions.
• Freeze until firm before serving.

Ingredients:

6 croissants, torn into large pieces
3 ripe peaches, sliced
125g fresh raspberries
400ml whole milk
200ml double cream
3 large eggs
75g caster sugar
2 tsp Vanilla Mart Extract
1 tbsp demerara sugar

Method:

• Preheat oven to 180°C and lightly grease a baking dish.
• Arrange the croissant pieces, peaches and raspberries evenly in the dish.
• Whisk together the milk, cream, eggs, caster sugar and Vanilla Mart Extract.
• Pour the custard mixture over the croissants and fruit.
• Leave to stand for 15 minutes so the croissants absorb the custard.
• Sprinkle with demerara sugar.
• Bake for 35–40 minutes until golden, puffed and just set.
• Serve warm with crème fraîche or softly whipped cream.

Ingredients:

250g self-raising flour
120g caster sugar
2 tsp baking powder
2 ripe peaches, diced
100g fresh raspberries
2 large eggs
100ml vegetable oil
120ml milk
2 tsp Vanilla Mart Paste

For the Crumble:
40g plain flour
30g unsalted butter
30g brown sugar

Method:

• Preheat oven to 180°C and line a muffin tin.
• Combine the flour, sugar and baking powder.
• Whisk together the eggs, oil, milk and Vanilla Mart Paste.
• Fold the wet ingredients into the dry ingredients.
• Gently stir through the peaches and raspberries.
• Rub together the crumble ingredients until they resemble breadcrumbs.
• Fill the muffin cases, sprinkle with the crumble topping and bake for 20–25 minutes until golden.

Ingredients:

For the Topping:
3 ripe peaches, thinly sliced
60g unsalted butter, melted
80g light brown sugar

For the Cake:
180g unsalted butter, softened
180g caster sugar
3 large eggs
200g self-raising flour
2 tsp Vanilla Mart Extract
50ml whole milk

Method:

• Preheat oven to 180°C and grease a 20cm round cake tin.
• Pour the melted butter into the base of the tin and sprinkle over the brown sugar.
• Arrange the peach slices in a decorative pattern.
• Beat together the softened butter and caster sugar until pale and fluffy.
• Add the eggs one at a time, followed by Vanilla Mart Extract.
• Fold in the flour, adding the milk to create a smooth batter.
• Spoon the batter over the peaches and level the surface.
• Bake for 40–45 minutes until golden and a skewer inserted into the centre comes out clean.
• Leave to cool for 10 minutes before turning out onto a serving plate.

Ingredients:

250g plain flour
150g unsalted butter, softened
100g caster sugar
1 egg yolk
2 tsp Vanilla Mart Extract
Raspberry jam
Icing sugar for dusting

Method:

• Beat butter and sugar until pale.
• Add egg yolk and Vanilla Mart Extract.
• Fold in flour until a dough forms.
• Roll out and cut into matching cookie shapes.
• Cut small windows from half of the cookies.
• Bake at 170°C for 10–12 minutes.
• Cool completely.
• Sandwich together with raspberry jam and dust with icing sugar.

Ingredients:

2250g plain flour
125g unsalted butter, softened
100g caster sugar
1 large egg
2 tsp Vanilla Mart Paste
Rainbow sprinkles

Method:

• Beat butter and sugar until creamy.
• Mix in the egg and Vanilla Mart Paste.
• Fold in flour to form a dough.
• Roll into a rectangle, then tightly roll into a log.
• Coat the outside with rainbow sprinkles.
• Chill for 1 hour.
• Slice into rounds and bake at 175°C for 10–12 minutes.
• Cool completely.

Ingredients:

225g plain flour
1/2 tsp baking powder
1/4 tsp salt
115g unsalted butter, softened
115g full-fat cream cheese, softened
150g caster sugar
1 large egg
2 tsp Vanilla Mart Extract

Method:

• Preheat oven to 180°C and line two baking trays.
• Beat butter, cream cheese and sugar until smooth and fluffy.
• Add the egg and Vanilla Mart Extract.
• Fold in the flour, baking powder and salt until a soft dough forms.
• Chill the dough for 30 minutes.
• Roll into balls and place onto the prepared trays.
• Flatten slightly with the base of a glass.
• Bake for 10–12 minutes until the edges are just turning golden.
• Allow to cool completely before serving.

Ingredients:

For the Chocolate Sponge:
100g plain flour
25g cocoa powder
125g caster sugar
125g unsalted butter, softened
2 large eggs
2 tsp Vanilla Mart Extract

For the Dark Chocolate Ganache:
200g dark chocolate
150ml double cream

For the Milk Chocolate Mousse:
200g milk chocolate
250ml double cream
1 tsp Vanilla Mart Extract

For the Glaze:
100g dark chocolate
50ml double cream

Method:

• Preheat the oven to 180°C and line a square baking tin.
• Beat the butter and sugar until light and fluffy.
• Add the eggs one at a time, followed by Vanilla Mart Extract.
• Fold in the flour and cocoa powder.
• Bake for 20–25 minutes and allow to cool completely.
• To make the ganache, heat the cream and pour over the dark chocolate. Stir until smooth and spread over the sponge. Chill until firm.
• Melt the milk chocolate and allow to cool slightly.
• Whip the cream until soft peaks form, then fold through the chocolate and Vanilla Mart Extract.
• Spread over the ganache layer and chill for 2 hours.
• For the glaze, heat the cream and pour over the dark chocolate. Stir until glossy and spread over the mousse layer.
• Chill until fully set before slicing into elegant squares.
• Decorate with chocolate curls or chocolate shards before serving.

Ingredients:

500ml whole milk
4 scoops chocolate ice cream
2 tbsp smooth peanut butter
2 tsp Vanilla Mart Extract
2 tbsp chocolate sauce

To Decorate:
Whipped cream
Chocolate sauce
Chopped chocolate pieces
Crushed peanuts

Method:

• Add milk, chocolate ice cream, peanut butter, Vanilla Mart Extract and chocolate sauce to a blender.
• Blend until smooth and creamy.
• Drizzle chocolate sauce inside serving glasses.
• Pour the milkshake into the glasses.
• Top with whipped cream, extra chocolate sauce, chopped chocolate and crushed peanuts.
• Serve immediately.

Ingredients:

150g glutinous rice flour
40g caster sugar
250ml whole milk
2 tsp Vanilla Mart Extract
100g dark chocolate, finely chopped
50ml double cream
Cocoa powder, for dusting

Method:

• In a bowl, mix the glutinous rice flour, caster sugar, milk and Vanilla Mart Extract until smooth.
• Cover and microwave for 2–3 minutes, stirring halfway through, until thick and sticky.
• Allow to cool slightly.
• Meanwhile, heat the cream and pour over the chocolate. Stir until smooth and chill until firm enough to scoop.
• Divide the mochi dough into equal portions.
• Flatten each piece and place a spoonful of chocolate filling in the centre.
• Carefully seal and shape into smooth balls.
• Dust generously with cocoa powder before serving.

Ingredients:

1 sheet ready-rolled shortcrust pastry
250g mascarpone
2 tbsp icing sugar
2 tsp Vanilla Mart Extract
2 ripe peaches, thinly sliced
1 tbsp apricot jam

Method:

• Preheat oven to 190°C.
• Cut pastry into circles and press into tartlet tins.
• Bake blind for 12–15 minutes and cool.
• Mix mascarpone, icing sugar and Vanilla Mart Extract.
• Fill each tartlet with the mascarpone mixture.
• Top with peach slices.
• Warm apricot jam and brush lightly over the peaches.
• Chill until ready to serve.

Ingredients:

1 sheet ready-rolled puff pastry
500ml whole milk
4 egg yolks
75g caster sugar
40g cornflour
2 tsp Vanilla Mart Paste
Icing sugar for dusting

Method:

• Preheat oven to 200°C.
• Place puff pastry on a lined baking tray, prick all over with a fork and bake for 20–25 minutes until golden and crisp.
• Allow to cool completely, then cut in half horizontally.
• In a saucepan, heat the milk until just below boiling.
• In a bowl, whisk egg yolks, sugar, cornflour and Vanilla Mart Paste.
• Gradually pour the warm milk into the egg mixture, whisking continuously.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and smooth.
• Allow the custard to cool slightly.
• Spread the custard evenly over one pastry layer and top with the second layer.
• Chill for at least 2 hours until firm.
• Dust generously with icing sugar and cut into fingers before serving.

Ingredients:

200g self-raising flour
100g caster sugar
100g unsalted butter, softened
2 large eggs
2 tsp Vanilla Mart Extract
150g rhubarb, finely diced
2 tbsp milk

Method:

• Preheat oven to 180°C and line a muffin tray.
• Beat butter and sugar until light and fluffy.
• Add eggs one at a time, followed by Vanilla Mart Extract.
• Fold in flour and milk.
• Stir through rhubarb.
• Divide between cases and bake for 18–20 minutes.
• Cool before serving.

Ingredients:

8 slices brioche or thick white bread
50g unsalted butter, softened
500ml whole milk
200ml double cream
3 large eggs
75g brown sugar
2 tsp Vanilla Mart Extract
2 tbsp bourbon
75g raisins or sultanas
Demerara sugar for sprinkling

Method:

• Preheat oven to 180°C and grease a baking dish.
• Butter the bread slices and cut into triangles.
• Arrange in the dish, scattering raisins between the layers.
• Whisk together milk, cream, eggs, brown sugar, Vanilla Mart Extract and bourbon.
• Pour the mixture evenly over the bread and leave to soak for 15 minutes.
• Sprinkle lightly with demerara sugar.
• Bake for 35–40 minutes until golden and set.
• Serve warm on its own or with cream.

Ingredients:

4 thick-cut pork chops
2 tbsp olive oil
Salt and black pepper to taste

For the Glaze:
60ml bourbon
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tsp Vanilla Mart Extract
1 garlic clove, minced

Method:

• Season pork chops with salt and pepper.
• Heat olive oil in a large frying pan over medium-high heat.
• Cook pork chops for 4–5 minutes per side until golden and cooked through.
• Meanwhile, combine bourbon, brown sugar, mustard, vinegar, garlic and Vanilla Mart Extract in a saucepan.
• Simmer for 5–7 minutes until slightly thickened.
• Brush the glaze generously over the pork chops and cook for an additional minute.
• Serve immediately with roasted potatoes or seasonal vegetables.

Ingredients:

60ml bourbon whisky
2 dashes Angostura bitters
1 tsp Vanilla Mart Extract
1 tsp brown sugar
Ice cubes
Orange peel, for garnish

Method:

• Place brown sugar and bitters into a mixing glass.
• Add Vanilla Mart Extract and stir until combined.
• Add bourbon whisky and ice.
• Stir until well chilled.
• Strain into a rocks glass over fresh ice.
• Garnish with a twist of orange peel and serve.

Ingredients:

1 baguette, sliced
150g soft goat’s cheese
1 tsp Vanilla Mart Extract
2 tbsp honey
50g walnuts, toasted and chopped
Fresh thyme leaves

Method:

• Toast baguette slices until golden and crisp.
• Mix goat’s cheese with Vanilla Mart Extract until smooth.
• Spread onto the crostini.
• Drizzle with honey and sprinkle with toasted walnuts.
• Finish with fresh thyme and serve as an elegant starter or cheese board accompaniment.

Ingredients:

8 fresh figs, halved
300ml water
100g caster sugar
2 tsp Vanilla Mart Extract
Zest of 1 orange
Selection of British cheeses (such as mature Cheddar, Stilton, or goat’s cheese)

Method:

• Combine water, sugar, orange zest and Vanilla Mart Extract in a saucepan.
• Bring to a gentle simmer until the sugar dissolves.
• Add figs and poach for 8–10 minutes until tender.
• Remove figs and allow the syrup to reduce slightly.
• Serve figs with the cheeses and drizzle with the vanilla-infused syrup.

Ingredients:

200g digestive biscuits, crushed
100g unsalted butter, melted
600g cream cheese, softened
200g caster sugar
3 large eggs
2 tsp Vanilla Mart Paste
150ml sour cream
1 tbsp plain flour

Method:

• Preheat oven to 160°C and grease a springform tin.
• Mix crushed biscuits with melted butter and press into the base of the tin.
• Bake for 10 minutes and allow to cool.
• Beat cream cheese and sugar until smooth.
• Add eggs one at a time, followed by Vanilla Mart Paste, sour cream and flour.
• Pour over the biscuit base.
• Bake for 50–60 minutes until just set.
• Cool completely, then chill for at least 4 hours before serving.

Ingredients:

250g unsalted butter, softened
120g caster sugar
1 tsp Vanilla Mart paste
320g plain flour
60g cornflour
Pinch of salt

Method:

• Preheat oven to 170°C and line a square baking tin.
• Beat butter and sugar until smooth and creamy.
• Mix in Vanilla Mart paste.
• Fold in flour, cornflour and salt until a soft dough forms.
• Press dough evenly into the tin and prick lightly with a fork.
• Bake for 30–35 minutes until pale golden.
• Cut into fingers while still warm.
• Allow to cool completely before serving.

Ingredients:

225g unsalted butter, softened
100g caster sugar
1 tsp Vanilla Mart extract
300g plain flour
Pinch of salt
Demerara sugar for sprinkling

Method:

• Preheat oven to 170°C and line a baking tray.
• Beat butter and sugar until light and creamy.
• Mix in Vanilla Mart extract.
• Fold in flour and salt until a soft dough forms.
• Roll into small balls and flatten slightly on the tray.
• Sprinkle lightly with demerara sugar.
• Bake for 15–18 minutes until lightly golden.
• Cool completely before serving.

Ingredients:

2 green tea bags
250ml hot water
Fresh mint leaves
1 tsp Vanilla Mart extract
1 tbsp honey
Ice cubes
Lime slices for garnish

Method:

• Brew green tea and allow it to cool slightly.
• Stir in honey and Vanilla Mart extract.
• Fill glasses with ice cubes and fresh mint leaves.
• Pour tea over ice and garnish with lime slices & mint leaves.
• Serve chilled for a refreshing tea blend.

Ingredients:

2 Earl Grey tea bags
200ml hot water
150ml milk
1 tsp Vanilla Mart paste
1 tsp honey or brown sugar
Dried lavender or orange zest for garnish

Method:

• Steep Earl Grey tea bags in hot water for 3–4 minutes.
• Heat milk gently and whisk until frothy.
• Stir Vanilla Mart paste and honey into the tea.
• Pour over warm milk.
• Garnish with lavender or orange zest before serving.

Ingredients:

2 cups water
1 black tea bag or 2 tsp loose black tea
1 cinnamon stick
3 cardamom pods, crushed
2 cloves
Small piece fresh ginger, sliced
1 tsp Vanilla Mart extract
150ml milk
Honey or sugar to taste

Method:

• Bring water to a gentle boil in a saucepan.
• Add cinnamon, cardamom, cloves and ginger.
• Simmer for 5 minutes.
• Add black tea and steep for 2 minutes.
• Stir in milk and Vanilla Mart extract.
• Sweeten to taste and strain into cups before serving.

Ingredients:

200g unsalted butter, softened
100g caster sugar
1 tsp Vanilla Mart extract
250g plain flour
50g desiccated coconut
Raspberry or apricot jam for filling

Method:

• Preheat oven to 170°C and line a baking tray.
• Beat butter and sugar until creamy.
• Mix in Vanilla Mart extract.
• Fold in flour and desiccated coconut to form a dough.
• Roll into small balls and place on tray.
• Press a thumbprint into the centre of each biscuit.
• Fill centres with jam.
• Bake for 15–18 minutes until lightly golden.
• Allow to cool before serving.

Ingredients:

220g plain flour
150g rolled oats
180g brown sugar
170g cold butter, cubed
2 ripe pears, diced
1 tsp cinnamon
2 tsp Vanilla Mart paste

Method:

• Preheat oven to 175°C and line a square baking tin.
• Combine flour, oats and brown sugar.
• Rub in butter until crumbly.
• Press half the mixture into the tin.
• Toss pears with cinnamon and Vanilla Mart paste.
• Spread pears over the base.
• Sprinkle remaining crumble mixture on top.
• Bake for 35 minutes until golden.
• Cool before cutting into bars.

Ingredients:

250g plain flour
2 tsp baking powder
100g caster sugar
2 large eggs
120ml milk
80g melted butter
2 tbsp honey
1 tsp Vanilla Mart extract

Method:

• Preheat oven to 180°C and line a muffin tray.
• Mix flour, baking powder and sugar in a bowl.
• In a separate bowl, whisk eggs, milk, melted butter, honey and Vanilla Mart extract.
• Combine wet and dry ingredients gently.
• Spoon batter into muffin cases.
• Bake for 18–20 minutes until golden and risen.
• Cool slightly before serving.

Ingredients:

50ml vodka
30ml coffee liqueur
100ml cold brew coffee
50ml cream or oat cream
1 tsp Vanilla Mart paste
Ice cubes
Cocoa powder for garnish

Method:

• Fill a short glass with ice cubes.
• Add vodka, coffee liqueur, cold brew coffee and Vanilla Mart paste.
• Stir well to combine.
• Slowly pour cream over the top.
• Dust lightly with cocoa powder and serve chilled.

Ingredients:

50ml gin
100ml sparkling tonic or soda water
50ml fresh orange juice
Juice of 1/2 lime
1 tsp Vanilla Mart extract
Ice cubes
Orange slices and rosemary for garnish

Method:

• Fill a glass with ice cubes.
• Pour in gin, orange juice, lime juice and Vanilla Mart extract.
• Top with sparkling tonic or soda water.
• Stir gently to combine flavours.
• Garnish with orange slices and rosemary before serving.

Ingredients:

50ml white rum
30ml passionfruit purée
20ml fresh lime juice
1 tsp Vanilla Mart extract
15ml sugar syrup
Ice cubes
Passionfruit halves and lime slices for garnish

Method:

• Fill a cocktail shaker with ice.
• Add rum, passionfruit purée, lime juice, sugar syrup and Vanilla Mart extract.
• Shake well until chilled.
• Strain into a chilled cocktail glass filled with fresh ice.
• Garnish with passionfruit and lime slices before serving.

Ingredients:

225g unsalted butter, softened
225g caster sugar
4 eggs
250g self-raising flour
2 tsp Vanilla Mart extract
3 tbsp milk
150g mixed berries
Icing sugar for dusting

Method:

• Preheat oven to 180°C and line a traybake tin.
• Beat butter and sugar until pale and fluffy.
• Add eggs one at a time.
• Fold in flour, milk and Vanilla Mart extract.
• Spread into tin and scatter berries over the top.
• Bake for 35–40 minutes until golden.
• Cool slightly and dust with icing sugar before serving.

Ingredients:

500g strong white flour
7g instant yeast
1 tsp salt
300ml warm water
2 tbsp olive oil
2 tbsp melted butter
2 garlic cloves, minced
1 tsp Vanilla Mart paste
Fresh parsley, chopped

Method:

• Mix flour, yeast, salt, water and oil to form a dough.
• Knead until smooth and leave to rise for 1 hour.
• Mix melted butter, garlic, parsley and Vanilla Mart paste.
• Divide dough into small balls, coat lightly in butter mixture and layer into a loaf tin.
• Leave to rise again for 30 minutes.
• Bake at 190°C for 30–35 minutes until golden.
• Serve warm, ready to pull apart.

Ingredients:

250g self-raising flour
1 tsp baking powder
150g grated cheddar cheese
2 tbsp chopped chives or spring onions
2 eggs
200ml milk
75ml olive oil
1 tsp Vanilla Mart extract
Salt and black pepper to taste

Method:

• Preheat oven to 180°C and line a muffin tray.
• Mix flour, baking powder, cheese and herbs in a bowl.
• Whisk eggs, milk, oil and Vanilla Mart extract separately.
• Combine wet and dry ingredients until just mixed.
• Spoon into muffin cases.
• Bake for 20–25 minutes until golden.
• Serve warm with butter or salad and sprinkle with chopped rosemary.

Ingredients:

200g white chocolate, finely chopped
80ml double cream
Seeds from 1 Vanilla Mart Madagascan pod
2 tbsp freeze-dried raspberry powder
Extra raspberry powder or icing sugar for coating

Method:

• Place white chocolate in a bowl.
• Warm cream gently and pour over chocolate.
• Add vanilla seeds from the Vanilla Mart Madagascan pod and stir until smooth.
• Mix in raspberry powder.
• Chill until firm.
• Roll into bite-sized truffles.
• Dust with extra raspberry powder or icing sugar before serving.

Ingredients:

200g milk chocolate, finely chopped
100ml double cream
1 tsp Vanilla Mart paste
50g finely chopped toasted hazelnuts
Crushed hazelnuts for coating

Method:

• Place chocolate in a bowl.
• Heat cream until warm and pour over chocolate.
• Add Vanilla Mart paste and stir until silky smooth.
• Fold in chopped toasted hazelnuts.
• Chill mixture until firm enough to shape.
• Roll into truffles and coat in crushed hazelnuts.
• Refrigerate before serving.

Ingredients:

200g dark chocolate, finely chopped
120ml double cream
2 tbsp salted caramel sauce
1 tsp Vanilla Mart extract
25g unsalted butter
Chocolate shavings for finishing

Method:

• Place chopped chocolate in a heatproof bowl.
• Heat cream gently until just simmering.
• Pour over chocolate and leave for 2 minutes.
• Add salted caramel sauce, Vanilla Mart extract and butter.
• Stir until smooth and glossy.
• Chill for 2 hours until firm.
• Scoop and roll into small balls.
• Finish with sprinkling with sugar crystals
• Chill until ready to serve.

Ingredients:

3 apples, sliced
1 cup blackberries
2 tbsp sugar
1 tsp Vanilla Mart extract
100g plain flour
75g butter
50g oats
2 tbsp brown sugar

Method:

• Preheat oven to 180°C.
• Mix apples, blackberries, sugar and vanilla extract; place in baking dish.
• Rub flour and butter together to form crumbs, then mix in oats and sugar.
• Spread topping over fruit and bake for 30–35 minutes until golden.
• Serve warm with cream or custard.

Ingredients:

100g plain flour
2 large eggs
150ml milk
1 tsp Vanilla Mart extract
Sunflower oil for baking
Seasonal vegetables (carrots, parsnips, courgettes)
Salt and pepper

Method:

• Preheat oven to 220°C with a little oil in a muffin tray.
• Whisk flour, eggs, milk and vanilla extract until smooth.
• Pour batter into hot tray and bake for 20–25 minutes until puffed and golden.
• Roast vegetables separately with salt and pepper.
• Serve Yorkshire puddings filled with roasted vegetables for a modern British twist.

Ingredients:

200g plain flour
100g butter, softened
50g caster sugar
1 tsp Vanilla Mart extract
1 Earl Grey tea bag (finely opened leaves)

Method:

• Preheat oven to 170°C.
• Cream butter, sugar and vanilla extract until light and fluffy.
• Mix in flour and Earl Grey tea leaves to form a dough.
• Roll, cut into shapes and place on baking tray.
• Bake for 12–15 minutes until lightly golden.
• Cool completely before serving with tea.

Ingredients:

1 cup cooked jasmine or basmati rice
1/2 cup edamame beans
1/2 courgette, diced
1 tbsp olive oil
1 tsp Vanilla Mart extract
Fresh herbs (parsley, coriander, mint)
Juice of 1 lime Salt and pepper to taste

Method:

• Lightly sauté edamame beans and courgette in olive oil until just tender.
• Stir in cooked rice and mix well.
• Add vanilla extract and lime juice, gently combining.
• Toss through fresh herbs and season to taste.
• Serve warm as a light, fragrant green bowl.

Ingredients:

1 bunch fresh asparagus, trimmed
1 tbsp olive oil
1 tsp Vanilla Mart extract
Juice and zest of 1 lime
1 garlic clove, minced
Salt and pepper to taste
Toasted seeds (pumpkin or sunflower) for garnish

Method:

• Preheat a grill pan or oven to 200°C.
• Toss asparagus with olive oil, garlic, salt and pepper.
• Grill or roast for 10–12 minutes until tender and slightly charred.
• Mix lime juice, zest and vanilla extract, then drizzle over warm asparagus.
• Serve immediately and enjoy the bright, refreshing flavours.

Ingredients:

1 ripe avocado
2 ripe kiwis
200ml coconut or almond milk
1 tsp Vanilla Mart extract
1 tbsp maple syrup (optional)
Toppings: pumpkin seeds, granola and sliced green apple

Method:

• Blend avocado, kiwi, milk, vanilla and maple syrup until smooth and creamy.
• Pour into a bowl.
• Top with seeds, granola and apple slices.
• Serve immediately for a vibrant, nutrient-rich breakfast.

Ingredients:

200g Greek yoghurt
1 tsp Vanilla Mart extract
1 tsp honey or agave syrup
1/2 cup granola or toasted oats
Fresh fruits (mango, berries, kiwi)

Method:

• Mix yoghurt with vanilla extract and honey.
•  Layer yoghurt, granola and fresh fruits in glasses.
• Repeat layers and finish with fruit on top.
• Serve immediately or chill for 30 minutes before enjoying.

Ingredients:

100g cooked quinoa
1 cup mixed berries (strawberries, blueberries, raspberries)
1 tbsp chopped nuts (almonds, walnuts)
1 tsp Vanilla Mart extract
Juice of 1 orange
1 tsp honey

Method:

• In a bowl, mix cooked quinoa with berries and nuts.
• Combine orange juice, vanilla extract and honey; drizzle over salad.
• Toss gently and serve chilled for a refreshing, protein-packed salad.

Ingredients:

3 tbsp chia seeds
250ml almond or oat milk
1 tsp Vanilla Mart extract
1 tbsp honey or maple syrup (optional)
Fresh berries for topping

Method:

• Mix chia seeds, milk, vanilla extract and sweetener in a bowl.
• Refrigerate for at least 4 hours or overnight until pudding thickens.
• Top with fresh berries before serving.

Ingredients:

4 large egg whites
200g caster sugar
1 tsp Vanilla Mart extract
1 tsp cornstarch
1 tsp white vinegar
250ml heavy cream
2 tbsp icing sugar
Mixed fresh berries (strawberries, blueberries, raspberries)

Method:

• Preheat oven to 120°C. Line a baking tray with parchment paper.
• Whip egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy.
• Spoon onto the tray to form a large round meringue, creating a slight well in the centre.
• Bake 1 hour, then turn off oven and leave meringue inside to cool completely.
• Whip cream with icing sugar and vanilla until soft peaks form.
• Top cooled meringue with whipped cream and fresh berries. Serve immediately.

Ingredients:

200g dark chocolate, melted
100ml double cream
50g sugar
1 tsp Vanilla Mart extract

Method:

• Temper chocolate and pour into egg-shaped molds, chill until set.
• Whip cream with sugar and vanilla to soft peaks.
• Fill chocolate shells with cream, seal with more chocolate.
• Chill until firm and serve as a festive treat.

Ingredients:

200g plain flour
200g sugar
200g softened butter
4 large eggs
2 tsp Vanilla Mart extract
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt

Method:

• Preheat oven to 180°C.
• Beat butter and sugar until pale.
• Add eggs and vanilla, then fold in flour, baking powder and salt.
• Divide batter, mix cocoa in one portion.
• Layer batters alternately in a loaf tin, swirl gently.
• Bake 40–45 minutes, cool, and slice.

Ingredients:

200g Arborio rice
500ml fish or vegetable stock
150g mixed seafood (shrimp, mussels, squid)
1 small onion, finely chopped
50g butter
2 tbsp cream
1 tsp Vanilla Mart extract
Grated Parmesan to serve

Method:

• Sauté onion in butter until soft.
• Add rice, stir to coat, then gradually add stock until rice is tender.
• Fold in seafood, cream and vanilla extract.
• Serve warm with a sprinkle of Parmesan.

Ingredients:

4 cod fillets
2 tbsp olive oil
1 tsp Vanilla Mart extract
Juice of 1 lemon
1 garlic clove, minced
Salt and pepper to taste
Fresh parsley for garnish

Method:

• Preheat oven to 200°C.
• Mix olive oil, lemon juice, garlic and vanilla extract.
• Brush over cod fillets, season with salt and pepper.
• Bake for 12–15 minutes until fish is cooked through.
• Garnish with parsley and serve with roasted vegetables.

Ingredients:

500g strong white flour
75g sugar
2 tsp mixed spice
10g yeast
250ml warm milk
75g melted butter
2 large eggs
1 tsp Vanilla Mart extract
100g currants or raisins

Method:

• Mix flour, sugar, spice and yeast.
• Add milk, butter, eggs and vanilla extract; knead until smooth.
• Fold in currants, prove for 1 hour.
• Shape buns, prove again, brush with milk, bake 20–25 minutes.
• Cool slightly and drizzle with icing.

Ingredients:

3 large waffles (homemade or store-bought)
300g vanilla ice cream
1 tsp Vanilla Mart extract
Chocolate chips or sprinkles
Fresh fruit slices (optional)

Method:

• Preheat waffle iron and lightly grease.
• Allow waffles to cool completely.
• Scoop vanilla ice cream (with Vanilla Mart extract) onto one waffle, top with another, creating a sandwich.
• Roll edges in chocolate chips or sprinkles for a fun finish.
• Serve immediately or freeze for later indulgence.

Ingredients:

200g plain flour
2 tbsp cocoa powder
2 tbsp sugar
1 tsp baking powder
1/2 tsp salt
2 large eggs
250ml milk
50g melted butter
1 tsp Vanilla Mart extract
Chocolate ganache and fresh cream for topping

Method:

• Preheat waffle iron and lightly grease.
• Prepare waffle batter combining dry and wet ingredients separately, then mix.
• Add Vanilla Mart extract for extra aroma and richness.
• Cook in waffle iron until crisp.
• Stack waffles and layer with cream and chocolate ganache.
• Garnish with chocolate shavings or berries.

Ingredients:

250g plain flour
2 tbsp caster sugar
1 tbsp baking powder
1/2 tsp salt
2 large eggs
300ml milk
75g melted butter
2 tsp Vanilla Mart extract
Mixed berries for topping
Maple syrup or whipped cream to serve

Method:

• Preheat waffle iron and lightly grease.
• Mix flour, sugar, baking powder and salt.
• Whisk eggs, milk, butter and Vanilla Mart extract together.
• Combine wet and dry ingredients until smooth.
• Pour batter into the waffle iron and cook until golden.
• Serve topped with fresh berries and a drizzle of maple syrup or cream.

Ingredients:

200g plain flour
150g caster sugar
2 eggs
1 tsp Vanilla Mart extract
100g almonds, roughly chopped
1 tsp baking powder

Method:

• Mix flour, sugar and baking powder.
• Add eggs and vanilla to form a dough.
• Fold in almonds.
• Shape into a log and bake at 180°C for 25 minutes.
• Slice and bake again for 10 minutes until crisp.

Ingredients:

1 sheet ready-rolled shortcrust pastry
200g mushrooms, sliced
1 handful fresh spinach
1 small onion, finely chopped
2 eggs
120 ml cream
1 tsp Vanilla Mart extract
80g grated cheese

Method:

• Sauté onion and mushrooms until soft.
• Add spinach and cook until wilted.
• Roll pastry onto a baking tray.
• Spread the filling in the centre, leaving a border.
• Whisk eggs, cream and vanilla, then pour over filling.
• Sprinkle cheese and fold pastry edges inward.
• Bake at 180°C for 30–35 minutes.

Ingredients:

4 thick slices brioche or bread
2 eggs
120 ml milk
1 tsp Vanilla Mart extract
1 tbsp sugar
Butter for frying

Caramelised Bananas:
2 bananas, sliced
1 tbsp butter
1 tbsp brown sugar

Method:

• Whisk eggs, milk, vanilla and sugar.
• Dip bread slices into the mixture.
• Cook in a buttered pan until golden on both sides.
• In another pan, cook bananas with butter and brown sugar until caramelised.
• Serve warm with the bananas on top.

Founder of Violet Cakes, Claire is known for naturally flavoured, ingredient-led baking where quality speaks for itself.
This tart lets Tahitian vanilla shine — floral, delicate and beautifully aromatic.

Ingredients:

500ml whole milk
1 Vanilla Mart Tahitian pod (seeds scraped)
4 egg yolks
80g caster sugar
40g cornflour

Method:

• Gently heat milk with the vanilla pod and seeds.
• Whisk yolks, sugar and cornflour.
• Fold in dry ingredients.
• Combine, return to low heat and cook until thick.
• Pour into a baked tart shell, top with fresh raspberries and chill until set.

Benjamina’s baking is full of warmth and subtle spice — where vanilla plays a quiet but essential role in building flavour.

Ingredients:

200g butter
180g light brown sugar
3 eggs
Zest of 1 orange
220g plain flour
1 tsp baking powder
1 tsp ground cardamom
2 tsp Vanilla Mart extract
80ml yoghurt

Method:

• Cream butter and sugar.
• Add eggs and zest.
• Fold in dry ingredients.
• Stir through vanilla and yoghurt.
• Bake at 170°C for 45–50 minutes.

Founder of Countertalk, Ravneet is redefining kitchen culture while creating elegant, technically beautiful bakes.
These delicate madeleines highlight the nutty depth of brown butter balanced with the floral intensity of Vanilla Mart Vanilla Paste.

Ingredients:

100g unsalted butter (browned)
120g caster sugar
2 eggs
120g plain flour
1 tsp baking powder
1 tbsp Vanilla Mart paste

Method:

• Whisk eggs and sugar until pale.
• Fold in flour and baking powder.
• Stir in browned butter and vanilla paste.
• Chill 30 minutes.
• Bake at 190°C for 10–12 minutes until golden at the edges.

Ingredients:

150g plain flour
1 tbsp caster sugar
1 tsp baking powder
Pinch of salt
1 egg
250 ml milk
1 tsp Vanilla Mart extract
1 tbsp melted butter
Butter for cooking

Cinnamon Sugar:
2 tbsp caster sugar
1/2 tsp ground cinnamon

Method:

• Whisk flour, sugar, baking powder and salt in a bowl.
• In another bowl, whisk egg, milk, vanilla and melted butter.
• Combine gently until just smooth.
• Cook spoonfuls in a lightly buttered pan until bubbles form.
• Flip and cook until golden.
• Mix cinnamon and sugar together.
• Sprinkle generously over warm pancakes before serving.

Ingredients:

150g plain flour
2 eggs
250 ml milk
1/2 tsp Vanilla Mart extract
100g fresh spinach, finely chopped
80g feta, crumbled
Pinch of nutmeg
Salt and pepper

Method:

• Whisk flour, eggs, milk and vanilla until smooth.
• Stir in spinach, feta and seasoning.
• Cook in a lightly oiled pan until set and golden.
• Serve with a squeeze of lemon or a spoon of Greek yoghurt.

Ingredients:

150g plain flour
1 tsp baking powder
1/2 tsp salt
2 eggs
250 ml milk
1/2 tsp Vanilla Mart extract
100g mature cheddar, grated
1–2 tbsp chopped chives or parsley
Black pepper
Butter or oil for cooking

Method:

• Whisk flour, baking powder and salt.
• In another bowl, whisk eggs, milk and vanilla.
• Combine gently, then fold in cheese and herbs.
• Spoon into a warm pan and cook until golden on both sides.
• Serve warm with yoghurt or chutney.

Ingredients:

Craquelin:
60g unsalted butter, softened
70g brown sugar
70g plain flour
Freeze-dried raspberry powder

Choux pastry:
125 ml water
60g unsalted butter
75g plain flour
2 large eggs

Vanilla cream filling:
250 ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
100g mascarpone or cream cheese

Method:

Craquelin:

• Cream the butter and sugar until smooth
• Mix in the flour and raspberry powder
• Roll thinly between baking paper
• Freeze, then cut into heart shapes

Choux pastry:

• Heat the water and butter until boiling
• Add the flour all at once and beat until a smooth dough forms
• Allow to cool slightly
• Beat in the eggs one at a time until glossy
• Pipe heart shapes onto a lined tray
• Place frozen craquelin hearts on top
• Bake at 190°C (170°C fan) for 25–30 minutes
• Cool completely before filling

Filling:

• Whip the cream with icing sugar and vanilla to soft peaks
• Fold in the mascarpone gently
• Pipe into the choux buns just before serving

Ingredients:

Crêpes:
125g plain flour
2 tbsp caster sugar
2 tbsp cocoa powder
2 large eggs
300 ml milk
1 tsp vanilla extract
Red food colouring
Butter for frying

Filling:
200g cream cheese
150g thick Greek yoghurt
2 tbsp icing sugar
1 tsp vanilla extract

To serve:
Fresh strawberries
Icing sugar or cocoa powder

Method:

Crêpes:

• Whisk together flour, sugar and cocoa powder
• Add eggs gradually, whisking until smooth
• Slowly pour in the milk and vanilla extract
• Add food colouring to achieve a deep red shade
• Rest the batter for 20 minutes
• Heat a lightly buttered non-stick pan
• Pour in a thin layer of batter and swirl to coat
• Cook briefly on each side until just set
• Stack and keep warm

Filling & assembly:

• Beat the cream cheese until smooth
• Fold in yoghurt, icing sugar and vanilla
• Spread filling over each crêpe
• Fold into quarters and serve with strawberries

Ingredients:

225g unsalted butter, softened
150g caster sugar
100g light brown sugar
1 large egg
1 tsp vanilla extract
350g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tbsp cocoa powder
2 tbsp freeze-dried raspberry powder
Pink food colouring (optional)
2–3 tbsp milk

Method:

• Cream the butter and sugars together until pale and fluffy
• Beat in the egg and vanilla until well combined
• Sift together the flour, baking powder, bicarbonate of soda and salt
• Mix into the butter mixture to form a soft dough
• Divide the dough evenly into three portions
• Leave one portion plain for vanilla
• Mix cocoa powder and a little milk into the second portion
• Mix raspberry powder and colouring into the third portion
• Chill the doughs for 30 minutes
• Combine small pieces of each flavour gently, keeping the marbled effect
• Roll into balls and place on a lined baking tray
• Bake at 180°C (160°C fan) for 10–12 minutes
• Allow to cool slightly before serving

Ingredients:

400 ml whole milk
3 egg yolks
50g caster sugar
1 tbsp cornflour
1 tsp vanilla paste
120g Nutella
150 ml double cream

Method:

• Heat milk gently until steaming (do not boil).
• Whisk egg yolks, sugar, cornflour and vanilla until smooth.
• Slowly pour warm milk over the mixture, whisking continuously.
• Return to low heat and cook until thickened.
• Spoon Nutella into the base of serving glasses.
• Top with warm vanilla custard and chill for 2 hours.
• Whip cream and add a small dollop before serving.

Ingredients:

120g plain flour
1 tbsp caster sugar
2 large eggs
300 ml whole milk
1 tsp vanilla extract
Butter for cooking
150g Nutella

Method:

• Whisk flour, sugar, eggs, milk and vanilla into a smooth batter.
• Rest for 15 minutes.
• Cook thin pancakes in a lightly buttered pan.
• Spread Nutella thinly over each pancake while warm.
• Roll tightly and slice into bite-size pieces.
• Serve warm or at room temperature.

Ingredients:

200g plain flour
11/2 tsp baking powder
1/4 tsp salt
120g unsalted butter softened
150g caster sugar
2 large eggs
1 tsp vanilla paste or pure vanilla extract
120 ml whole milk
120g Nutella

Method:

• Preheat oven to 170°C fan. Line a 900g loaf tin.
• Cream butter and sugar until pale and fluffy.
• Beat in eggs one at a time, then add vanilla.
• Fold in flour, baking powder and salt alternately with milk.
• Spoon half the batter into the tin, add Nutella in dollops, then top with remaining batter.
• Swirl gently with a skewer.
• Bake for 50–55 minutes until golden and a skewer comes out clean.
• Cool before slicing.

Ingredients:

500 ml whole milk
2 tbsp cocoa powder
2 tbsp dark chocolate, chopped
1 tbsp soft brown sugar or maple syrup
1 cinnamon stick
A pinch of ground nutmeg
A pinch of ground cloves
1 tsp vanilla extract
Mini marshmallows, to serve
Ground cinnamon, to finish

Method:

• Pour the milk into a saucepan and add the cinnamon stick. Warm gently to infuse.
• Whisk in the cocoa powder and sugar until smooth.
• Add the chopped chocolate and stir slowly until melted.
• Sprinkle in the nutmeg and cloves, allowing the spices to bloom gently.
• Remove from the heat, discard the cinnamon stick and stir in the vanilla extract.
• Pour into mugs, top with marshmallows and dust lightly with cinnamon.

Ingredients:

500 ml whole milk
2 tbsp cocoa powder
2 tbsp milk or dark chocolate, chopped
1 tbsp caster sugar or honey
50–75 ml Baileys Irish Cream (to taste)
1 tsp vanilla extract
Whipped cream
Chocolate shavings or cocoa powder, to finish

Method:

• Warm the milk gently in a saucepan over low heat.
• Whisk in the cocoa powder and sugar until smooth.
• Add the chopped chocolate and stir slowly until melted and rich.
• Remove from the heat and stir in the vanilla extract.
• Pour into mugs, then gently stir in the Baileys.
• Finish with whipped cream and a dusting of cocoa or chocolate shavings.

Ingredients:

500 ml whole milk
2 tbsp cocoa powder
2 tbsp dark chocolate, finely chopped
2 tbsp caramel sauce (plus extra to drizzle)
1 tbsp caster sugar (adjust to taste)
1 tsp vanilla extract
Whipped cream, to serve
A small pinch of sea salt (optional)

Method:

• Gently warm the milk in a saucepan over a low heat, allowing it to steam but not boil.
• Whisk in the cocoa powder and sugar until smooth and glossy.
• Add the chopped dark chocolate and stir slowly until fully melted and velvety.
• Drizzle in the caramel sauce, stirring gently to combine.
• Remove from the heat and stir through the vanilla extract.
• Pour into mugs, top with whipped cream, drizzle with extra caramel and finish with a pinch of sea salt if desired.

Ingredients:

150g unsalted butter, softened
100g caster sugar
1 tsp vanilla extract
150g plain flour
100g rolled oats
1/2 tsp baking powder
Pinch of salt
Homemade jam (raspberry, strawberry, apricot, etc.)

Method:

• Preheat the oven to 180°C (160°C fan). Line a baking tray.
• Cream the butter and sugar until pale and fluffy.
• Beat in the vanilla extract.
• Mix in the flour, oats, baking powder and salt to form a dough.
• Roll into small balls and place on the tray.
• Make a thumbprint in each and fill with jam.
• Bake for 12–15 minutes until lightly golden.
• Cool on a wire rack.

Ingredients:

1 Swiss roll or sponge cake
3–4 tbsp Drambuie or Scotch whisky
225g raspberries (fresh or frozen)
1 packet raspberry or strawberry jelly, made up and cooled
500 ml custard
300 ml double cream
1 tbsp caster sugar
1 tsp vanilla extract
Flaked almonds (optional)

Method:

• Slice the Swiss roll and line the base of a trifle bowl.
• Drizzle with Drambuie or whisky.
• Scatter over the raspberries.
• Pour over the jelly and leave to set.
• Spoon over the custard.
• Whip the cream with the sugar and vanilla extract until soft peaks form.
• Spread over the trifle and decorate.
• Chill well before serving.

Ingredients:

225g plain flour
110g suet (beef or vegetarian)
110g breadcrumbs
110g soft brown sugar
225g mixed dried fruit (raisins, sultanas, currants)
1 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp bicarbonate of soda
1 tsp vanilla extract
1 egg
150 ml milk
2 tbsp golden syrup

Method:

• Mix all the dry ingredients in a large bowl.
• Beat the egg, milk and vanilla extract together.
• Stir the wet mixture into the dry ingredients.
• Add the golden syrup and mix to a thick batter.
• Dip a clean cloth (cloot) in boiling water, wring out and dust with flour.
• Spoon the mixture into the cloth and tie securely, leaving room to expand.
• Boil for 3 hours, topping up the water when needed.
• Unwrap and dry in a warm oven for 10 minutes if you want a skin.
• Serve with hot custard, double cream, or a gentle vanilla–whisky sauce.

Ingredients:

200g Plain flour
150g Mature cheddar (finely grated)
120g Unsalted butter (cold)
1/2 tsp Vanilla extract
Fresh rosemary (finely chopped)
1/2 tsp Salt
Black pepper (to taste)
2–3 tbsp Cold water

Method:

• Rub butter into flour until mixture resembles fine breadcrumbs.
• Stir through grated cheese, rosemary, salt, and black pepper.
• Add vanilla extract and cold water, bringing the dough together gently.
• Shape into a disc, wrap, and chill for 30 minutes.
• Roll out thinly for crisp crackers, cut into squares or rectangles, and place on a lined baking tray.
• Bake at 180°C (fan) for 12–15 minutes until golden. Cool completely to intensify the flavour and achieve maximum crunch.

Ingredients:

250g Mascarpone
200ml Double cream
60g Icing sugar
2 tsp Vanilla extract
250ml Strong espresso (cooled)
Coffee liqueur – optional
Savoiardi (ladyfinger biscuits)
Cocoa powder – for dusting

Method:

• Whip the double cream to soft peaks.
• Smooth mascarpone with icing sugar and vanilla, then gently fold in the whipped cream for a luxurious, airy cream.
• Mix cooled espresso with a splash of coffee liqueur if using. Quickly dip biscuits in the coffee, keeping them soft but not soggy.
• Layer soaked biscuits in serving glasses, top with mascarpone cream. Repeat layers, finishing with cream on top.
• Chill for at least 4 hours to allow flavours to meld. Dust with cocoa just before serving.

Ingredients:

Brownie Base:
200g Dark chocolate
150g Unsalted butter
180g Caster sugar
80g Brown sugar
3 large eggs
2 tsp Vanilla extract
120g Plain flour
30g Cocoa powder
A pinch of salt

Cream Cheese & Kunafa Layer:
200g Cream cheese
50g Icing sugar
1 tsp vanilla extract
120g Kunafa pastry, finely chopped
60g melted unsalted butter
120g Pistachio paste
For garnish – chopped pistachios

Method:

• Melt the dark chocolate and butter together until smooth and glossy; set aside to cool slightly.
• Whisk in both sugars, then beat in the eggs one at a time, followed by the vanilla.
• Fold in the flour, cocoa powder and salt until just combined.
• In a separate bowl, beat the cream cheese with icing sugar and vanilla until creamy.
• Toss the kunafa pastry with melted butter and fold through the pistachio paste.
• Pour the brownie batter into a lined tin, smoothing the surface. Layer the cream cheese mixture, then the pistachio kunafa on top. Lightly swirl for a marbled effect.
• Bake at 170°C (fan) for 35–40 minutes until set but still fudgy. Cool completely, then slice and garnish with chopped pistachios.

Ingredients:

3 ripe pears, halved and cored
1 tbsp honey or maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 tbsp chopped walnuts or almonds (optional)

Method:

• Preheat the oven to 180°C (160°C fan).
• Place the pears cut-side up in a small baking dish.
• Drizzle with honey, add the vanilla and sprinkle over the cinnamon.
• Bake for 25–30 minutes until soft and lightly caramelised.
• Serve warm on its own or with a spoon of yoghurt.

Ingredients:

250ml semi-skimmed milk or oat milk
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp honey
1/2 tsp vanilla extract

Method:

• Gently heat the milk in a saucepan over low heat (do not boil).
• Whisk in the turmeric, cinnamon, vanilla and honey until well combined.
• Pour into a mug and enjoy warm.

Ingredients:

2 slices wholemeal bread
4 tbsp thick Greek yoghurt
1 tsp vanilla paste
1 tbsp honey
Optional topping: sliced fruit or crushed nuts

Method:

• Mix the yoghurt, vanilla and honey in a bowl.
• Spread evenly over the bread.
• Grill lightly until warm and just set.
• Top with fruit or nuts if desired and serve immediately.

Ingredients:

500ml fresh fruit juice (orange, mango, apple or pineapple)
2 tbsp lemon juice
120g caster sugar
2 tbsp honey or golden syrup
3 tsp powdered gelatine (or agar-agar)
1/2 tsp vanilla extract
1/2 tsp ground ginger
1/4 tsp ground cinnamon
Pinch of ground cloves or star anise
1/4–1/2 tsp chilli powder or flakes (to taste)
Pinch of salt
Extra caster sugar, for coating

Method:

• Line a small square tin with parchment paper.
• Gently heat the fruit juice and lemon juice in a saucepan.
• Add sugar, honey, ginger, cinnamon, cloves, chilli and salt, stirring until dissolved and fragrant.
• Sprinkle over the gelatine and whisk gently until fully dissolved (do not boil).
• Remove from heat and stir in the vanilla extract.
• Pour into the prepared tin and refrigerate for at least 4 hours until set.
• Cut into neat squares and lightly toss in caster sugar before serving.

Ingredients:

Crispy Chicken:
600g chicken thighs or breast, cut into strips
Salt and black pepper
1 tsp smoked paprika
1/2 tsp garlic powder
2 eggs, beaten
80g cornflour
Vegetable oil, for frying

Hot Honey-Vanilla Glaze:
120g honey
1–2 tsp chilli flakes
1 tbsp hot sauce
1 tsp apple cider vinegar
1/2 tsp vanilla extract
20g butter

Whipped Feta:
120g feta cheese
3 tbsp Greek yoghurt
1 tbsp olive oil
Black pepper

Method:

• Season chicken with salt, pepper, paprika and garlic powder.
• Dip in egg, then coat in cornflour until evenly covered.
• Fry in hot oil until golden, crisp and cooked through. Drain well.
• Gently heat honey, chilli flakes, hot sauce, vinegar, butter and vanilla until glossy.
• Toss the chicken in the hot honey–vanilla glaze until evenly coated.
• Blend feta, yoghurt, olive oil and pepper until smooth.
• Spoon whipped feta onto a serving plate and top with the glazed chicken.

Ingredients:

Wontons:
30 wonton wrappers
250g minced chicken or pork
2 spring onions, finely chopped
1 tsp grated ginger
1 clove garlic, minced
1 tbsp light soy sauce
1 tsp sesame oil
1/2 tsp white pepper
Pinch of salt

Vanilla-Chilli Oil Sauce:
4 tbsp chilli oil
1 tbsp soy sauce
1 tbsp Chinese black vinegar (or rice vinegar)
1/2 tsp vanilla extract
1/2 tsp sugar
1 tsp chilli flakes
1 tsp sesame seeds
1 small clove garlic, finely grated

Method:

• Combine all wonton filling ingredients in a bowl and mix until well blended.
• Place a teaspoon of filling in the centre of each wrapper, lightly dampen the edges, and fold to seal.
• Bring a pot of salted water to a gentle boil and cook the wontons until they float and are cooked through.
• Meanwhile, mix all the sauce ingredients in a heatproof bowl.
• Drain the wontons and add them directly to the sauce while hot, tossing gently to coat.
• Garnish with spring onions or coriander and serve immediately.

Ingredients:

200g bittersweet dark chocolate (70%), chopped
150g unsalted butter
200g light brown sugar
80g caster sugar
3 large eggs, at room temperature
1 tbsp vanilla extract
100g plain flour
30g cocoa powder
1/2 tsp sea salt

For the Garnish:
Fresh raspberries and blueberries
Optional: lightly whipped cream or vanilla crème fraîche

Method:

• Preheat the oven to 170°C (fan)
• Melt the butter and dark chocolate together gently until smooth
• Whisk both sugars into the warm chocolate mixture
• Add the eggs one at a time, beating well after each addition
• Stir in the vanilla extract
• Sift together the flour, cocoa powder and salt
• Fold the dry ingredients into the batter just until combined
• Pour into a well-buttered cast iron skillet
• Bake for 22–25 minutes until the edges are set and the centre remains fudgy
• Rest for 10 minutes before slicing
• Finish with fresh berries and cream or crème fraîche if using

Ingredients:

120g bittersweet chocolate
40g unsalted butter
250ml whole milk
1 vanilla extract, split
25g plain flour
4 egg yolks
5 egg whites
80g caster sugar
Butter and sugar for coating ramekins

Method:

• Infuse the milk with vanilla and set aside
• Make a thick pastry cream base with butter, flour, milk and yolks
• Melt in the bittersweet chocolate until smooth
• Whisk egg whites with sugar to soft peaks
• Carefully fold whites into the chocolate base in stages
• Fill prepared ramekins and level
• Bake at 190°C (fan) for 11–13 minutes
• Serve immediately for maximum rise

Ingredients:

Vanilla Sponge:
2 large eggs
60g caster sugar
60g plain flour
1 tsp vanilla extract

Chocolate Mousse:
180g bittersweet chocolate (70%)
3 egg yolks
40g caster sugar
200 ml double cream
1 tsp vanilla extract

Vanilla Creme Anglaise Insert:
150 ml whole milk
1 vanilla pod, split
3 egg yolks
40g caster sugar

Method:

• Prepare the sponge and bake in a thin layer; cool and cut to size
• Cook the crème anglaise, strain, set in a shallow tray and freeze
• Make the chocolate mousse using a pâte à bombe method
• Assemble in moulds: sponge, mousse, frozen vanilla insert, more mousse
• Freeze completely before glazing
• Finish with a glossy chocolate mirror glaze

Ingredients:

150g ginger biscuits, crushed
60g unsalted butter, melted
250g cream cheese
150 ml double cream
60g icing sugar
2 tsp vanilla extract
Gingerbread biscuits, to decorate
Ground cinnamon, for dusting

Method:

• Combine crushed biscuits with melted butter and press into serving glasses.
• Beat the cream cheese, icing sugar and vanilla until smooth.
• Whip the double cream separately, then fold gently into the cheesecake mixture.
• Spoon over the biscuit base and smooth the tops.
• Chill until set, allowing the flavours to settle.
• Finish with gingerbread biscuits and a light dusting of cinnamon.

Ingredients:

120g dark chocolate
100g unsalted butter
80g caster sugar
2 eggs
60g plain flour
1 tbsp cocoa powder
150 ml double cream
1 tsp vanilla extract
Mixed berries, to decorate
Icing sugar, for dusting

Method:

• Melt the chocolate and butter together until smooth and glossy.
• Whisk the eggs and sugar until light, then fold into the chocolate mixture.
• Sift in the flour and cocoa powder, folding gently to retain softness.
• Spoon into small tins and bake at 180°C (fan 160°C) until just set.
• Whip the double cream with vanilla until soft peaks form.
• Layer the cakes with vanilla cream and finish with berries.
• Dust lightly with icing sugar before serving.

Ingredients:

1 sheet ready-rolled puff pastry
150 ml whole milk
2 egg yolks
40g caster sugar
1 tbsp cornflour
1 1/2 tsp vanilla extract
120g blueberries (fresh or frozen)
1 tbsp lemon juice
1 tbsp sugar
1 egg, beaten (for glazing)

Method:

• Warm the milk gently and stir in the vanilla, allowing the aroma to bloom.
• Whisk egg yolks, caster sugar and cornflour until smooth and pale.
• Slowly pour the warm milk into the egg mixture, stirring continuously.
• Return to the heat and cook gently until thickened into a smooth custard.
• Simmer the blueberries with lemon juice and sugar until soft and glossy.
• Spread the custard over the pastry, ripple through the blueberries, and roll gently.
• Slice, brush with egg wash, and bake at 190°C (fan 170°C) until golden and flaky.

Ingredients:

120g rolled oats
80g smooth peanut butter or almond butter
60g pumpkin purée
50g honey or maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of salt
40g white chocolate, melted (optional, for drizzle)

Method:

• Add the oats, cinnamon, ginger, nutmeg and salt to a mixing bowl and stir to combine.
• Add the peanut butter, pumpkin purée, honey (or maple syrup) and vanilla extract.
• Mix thoroughly until a thick, sticky mixture forms.
• Chill the mixture in the fridge for 20–30 minutes.
• Roll into bite-sized balls and place on a lined tray.
• Drizzle with melted white chocolate if using.
• Chill for a further 15 minutes before serving or storing.

Ingredients:

1 sheet ready-rolled puff pastry
1/2 cup cranberry jam or compote
1/2 tsp vanilla extract (stirred into the jam)
1 egg, beaten (for egg wash)
Fresh cranberries (optional)
Icing sugar, to dust

Method:

• Preheat oven to 200°C and line a baking tray with parchment paper.
• Cut puff pastry into star shapes.
• Place half on the tray and spoon vanilla-scented cranberry jam into the centre.
• Cut star-shaped windows into remaining pieces and place on top.
• Seal edges lightly and brush with egg wash.
• Add a fresh cranberry in the centre if desired.
• Bake for 15–20 minutes until puffed and golden.
• Cool slightly and dust with icing sugar before serving.

Ingredients:

4 large egg whites
200g caster sugar
1 tsp cornflour
1 tsp lemon juice
1/2 tsp vanilla extract

Filling:
300ml double cream
4 tbsp lemon curd
2 tbsp finely chopped pistachios
Lemon zest, to finish

Method:

• Preheat oven to 180°C (160°C fan) and line a shallow baking tray with parchment paper.
• Whisk egg whites to soft peaks, then gradually add sugar until thick and glossy.
• Fold in cornflour, lemon juice, and vanilla extract.
• Spread evenly into the tray and bake for 20–25 minutes until set and lightly golden.
• Turn out onto fresh parchment and peel away the backing paper.
• Whip cream to soft peaks and fold through lemon curd.
• Spread over the meringue, sprinkle with pistachios, and roll gently.
• Finish with lemon zest and serve in slices.

Ingredients:

4 large egg whites, room temperature
200g caster sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1/2 tsp peppermint extract
Red gel food colouring

Method:

• Preheat oven to 110°C and line baking trays with parchment paper.
• Whisk egg whites until foamy, then add cream of tartar.
• Gradually add sugar while whisking until glossy stiff peaks form.
• Gently whisk in vanilla and peppermint extracts.
• Paint red food colouring inside a piping bag and fill with meringue.
• Pipe small kisses onto trays.
• Bake for 1 1/2–2 hours until dry and crisp.
• Turn off oven and allow to cool inside with the door slightly open before storing in an airtight container.

Ingredients:

120g unsalted butter, softened
100g light brown sugar
50g caster sugar
1 large egg
2 tsp vanilla extract
180g plain flour
1/2 tsp bicarbonate of soda
Pinch of salt
150g dark chocolate chunks or chips
150g mini marshmallows
Crushed digestive biscuits or graham crackers

Method:

• Preheat oven to 180°C (160°C fan). Lightly grease a cast-iron skillet or ovenproof pan.
• Cream butter and sugars until soft, then beat in the egg and vanilla.
• Mix in flour, bicarbonate of soda and salt until just combined.
• Fold through chocolate chunks.
• Spread the dough evenly into the skillet.
• Scatter marshmallows and crushed biscuits over the top.
• Bake for 18–22 minutes, until golden at the edges and gooey in the centre.
• Serve warm, straight from the skillet, with spoons for sharing.

Ingredients:

500ml double cream
1 tsp vanilla paste
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
6 large egg yolks
80g caster sugar (plus extra for topping)

Method:

• Preheat the oven to 150°C (130°C fan). Place ramekins in a deep roasting tin.
• Heat the cream gently with vanilla and spices until just steaming. Leave to infuse for 10 minutes.
• Whisk the egg yolks and sugar until pale, then slowly whisk in the warm cream.
• Strain and divide between ramekins.
• Add hot water to the tin so it reaches halfway up the ramekins.
• Bake for 35–40 minutes, until just set with a slight wobble.
• Cool, then chill for at least 3 hours.
• Sprinkle with sugar and caramelise just before serving.

Ingredients:

Ingredients:

Brownie Layer:
100g dark chocolate
80g unsalted butter
120g caster sugar
2 eggs
1 tsp vanilla extract
70g plain flour
15g cocoa powder
Pinch of salt

Cookie Layer:
100g unsalted butter, softened
80g light brown sugar
1 egg
1 tsp vanilla paste
130g plain flour
1/2 tsp baking powder
Pinch of salt
60g chocolate chips

Method:

• Preheat the oven to 180°C (160°C fan) and line a square tin with parchment.
• For the brownie layer: melt chocolate and butter; whisk in sugar, eggs, vanilla, flour, cocoa and salt. Spread into the tin.
• For the cookie layer: cream butter and sugar, then add egg and vanilla. Mix in flour, baking powder, salt and chocolate chips.
• Dot cookie dough evenly over the brownie base and gently press down.
• Bake for 22–26 minutes, until golden on top and just set.
• Cool before slicing to reveal the layered “brookie” effect.

Ingredients:

Brownies:
200g dark chocolate, chopped
150g unsalted butter
200g caster sugar
3 large eggs
1 1/2 tsp vanilla extract
Zest of 1 large orange
120g plain flour
25g cocoa powder
Pinch of salt

Candied Orange Topping:
Thinly sliced orange rounds
100g sugar
100ml water

Method:

• Preheat oven to 180°C (160°C fan) and line a 20cm tin with parchment.
• Gently simmer orange slices with sugar and water for 10–12 minutes until glossy; set aside.Gently simmer orange slices with sugar and water for 10–12 minutes until glossy; set aside.
• Melt chocolate and butter together in a saucepan.
• Whisk in sugar, then eggs, vanilla and orange zest.
• Fold in flour, cocoa and salt.
• Pour into the tin and smooth the surface.
• Arrange candied orange slices on top.
• Bake for 25–30 minutes, until fudgy but set around the edges.
• Cool completely before slicing for clean squares.

Ingredients:

3 large scoops vanilla ice cream
150ml whole milk
1 tsp vanilla extract
2–3 fudgy brownie pieces
Caramel sauce (for blending + drizzling)
Whipped cream
Extra brownie chunks, for garnish

Method:

• Drizzle caramel sauce along the inside of two tall glasses.
• In a blender, combine vanilla ice cream, milk, vanilla extract and 1–2 brownie pieces.
• Blend until thick and smooth.
• Pour into glasses and top with whipped cream.
• Drizzle generously with caramel and finish with brownie chunks.
• Serve immediately for maximum indulgence.