ALL-WHITE CHOCOLATE ROCKY ROAD
MAKES 16 SQUARES

300 g white chocolate
5 ml vanilla extract
80 g desiccated coconut
90–100 g white mini marshmallows

Line a 17x17-cm cake tin with baking paper. Melt the white chocolate in a double-boiler on the stovetop or in a microwave. Stir in the vanilla extract. Mix the coconut and marshmallows together in a bowl. Add the melted chocolate and stir to coat all. Tip the mixture into the prepared cake tin and flatten it out with a spatula. Leave to cool to room temperature before removing and cutting into squares.

CHOCOLATE CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM
MAKES 24

CAKE
180 g butter
400 g granulated brown sugar
3 free-range eggs, room temperature
5 ml instant coffee granules
10 ml vanilla extract
280 g cake flour
250 ml cocoa powder
10 ml bicarbonate of soda
375 ml buttermilk

WHITE CHOCOLATE BUTTERCREAM
200 g white chocolate
170 g butter
5 ml vanilla extract
60 ml milk
390 g icing sugar, sifted

Preheat the oven to 180C. Line 2 x 12-cup muffin tins with paper liners. For the cake, cream the butter and brown sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Dissolve the coffee granules in the vanilla extract, then add to the mixture. Sift together the cake flour, cocoa powder and bicarbonate of soda. Add the buttermilk and sifted dry ingredients to the creamed sugar and coffee mixture in 3 parts, alternating. Do not overmix. Using a spring-release ice-cream scoop, fill the muffin cups with the mixture, two-thirds full. Bake for 20 minutes until springy to the touch and cooked through. Leave to cool in the tins before turning out. To make the buttercream, melt the chocolate in a double-boiler, then leave to cool. Add all the ingredients, including the cooled melted chocolate, to the bowl of an electric mixer and whip until light and fluffy. Ice the cooled cupcakes and decorate according to preference.

45-SECOND CHOCOLATE PUDDINGS WITH SALTED CARAMEL
MAKES 2

3–5 ml quality instant coffee granules
45 ml milk
60 ml self-raising flour
60 ml granulated brown sugar
45 ml cocoa powder, plus extra for dusting
2 ml salt
1 egg, beaten
15 ml sunflower oil
3 ml vanilla extract
10–20 ml readymade caramel (eg Nestlé^® Caramel

Treat or dulce de leche) with a pinch of salt
fresh cream or ice cream, for serving (optional)

Dissolve the coffee granules in the milk, then place all the ingredients, except the caramel with a pinch of salt, in a bowl and mix by hand until well combined. Divide the mixture evenly between 2 small bowls, teacups or ramekins. Drop 1–2 teaspoons of salted caramel into the middle of each pudding; it will settle down towards the bottom. Microwave each individually on full power for 45 seconds. At this stage the pudding will be firm,

but still a bit gooey in the centre. If it is too undercooked or too gooey (all microwaves are different), simply microwave for a few more seconds until you are happy with the degree of firmness. Serve with fresh cream or ice cream and dust lightly with cocoa powder.

SPICY SALTED CARAMEL POPCORN
MAKES 10–12 CUPS

125 g corn kernels
10 ml coconut oil, or any other neutral oil
5 ml ground cumin
5 ml ground cinnamon
3 ml paprika
5 ml salt
2 ml bicarbonate of soda
150 g butter
200 g granulated white sugar
30 ml golden syrup
5 ml vanilla extract

Preheat the oven to 120C. Line a baking tray with silicone or baking paper.Make the popcorn any way that you prefer. (I like to use a large skillet with a glass lid.) Transfer the popcorn to a large, deep bowl; it should only half fill the bowl, allowing space to toss the sauce. Mix all the spices and bicarbonate of soda together. In a medium-size, heavy-based pot bring the butter, sugar and syrup to the boil. Continue to let it bubble, stirring continuously, until the mixture turns golden-brown and reaches the hard crack stage of 155C. Add the vanilla extract and spice mix and stir vigorously for a few seconds, then remove from the heat. Pour the hot caramel over the popcorn and toss to coat. Spread the caramel-covered popcorn evenly on the prepared baking tray and bake for 15 minutes. Remove it from the oven and toss to ensure it’s evenly coated. Return it to the oven for a further 15 minutes, then remove, toss again and leave to cool. Once cool, break it up and store in an airtight container.