A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my ...

8. Remove the tin from the fridge, then brush the base with half the granadilla jam. Spread the frangipane on top. If you prefer a crunchier base, you can blind bake the base before brushing it with ...

Use gelatine sheets instead of jelly if you prefer a less sweet pudding. 1 Pulse the biscuits in a food processor until coarse crumbs form, then mix in the melted butter. 2 Mix the boiling water with ...

Do this until you have three layers. Put the dessert in your fridge for at least 4 hours. This will allow it to set. Once again, break 1 more Peppermint Crisp chocolate. Use the pieces as sprinkles ...