Vegan Apricot Trifle with Sprinkles

   


It's time for the promised trifle. The one I made from vegan vanilla cake.

As you will see, it has the jelly, the fruit, the custard and the sprinkles, but no cream. I had a bit of problem with the cream. I couldn't get any vegan cream anywhere on a Sunday, so I had a look on line and what I found got me really excited.  

You can make whipped cream from coconut milk! 

I know, that's brilliant isn't it?

So how do you do it?

Well you pop a tin of coconut milk (has to be the full-fat variety) in the fridge overnight. The next day pop a bowl in the freezer for a few minutes, you will be whipping it in this, then turn the can upside down and open in. Pour off the coconut milk on top and you are left with really thick coconut. Whip it up into peaks. You can see a full photo rundown of this on Oh She Glows.

So did I leave a tin in the fridge overnight? Heck no! I wanted to make it right away, so I popped it into the freezer. Did it work? NO! *sigh*

So trifle without cream it is, but I don't think Graham was disappointed. He did have sprinkles after all and what man would be disappointed with a dessert covered in sprinkles?

I made the trifle with my vegan vanilla cake, tinned apricots, a little of the juice. strawberry jelly, Just Wholefoods Real Strawberry Jelly Crystals, Alpro Vanilla Soya Custard and sprinkles.

If you would prefer to make a vegetarian trifle, check out my Mum's Trifle.


Also try - Traditional Scottish Strawberry Trifle


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Apricot Trifle with Sprinkles
A comforting dessert that is completely suitable for vegans and so good that no one else would notice that it has been adapted.
Ingredients
  • 4-6 slices vegan vanilla cake
  • 300g tinned apricots in juice
  • 4 tbsp juice from the apricots
  • 85g vegetarian jelly
  • 525ml alpro soya (dairy free) custard
  • lots of sprinkles
Instructions
1. Pack the slices of cake in the bottom of a large glass bowl.2. Top with apricots and spoon over a few spoonfuls of the juice. 3. Make up the jelly. Add the granules to a jug and top up to the 1 pint level, Stir until the granules have dissolved, then pour over the cake.4. Put the trifle in the fridge until the jelly has set.5. Spoon the custard over the jelly and smooth out. 6. Add whipped dairy free cream or coconut milk ad the top layer (optional), then cover with sprinkles and return to the fridge until you are ready to serve.7. Enjoy!
Details
Total time:
Yield: Makes 1 trifle
9

Vegan Vanilla Cake


I wanted to make trifle, I haven't made it for such a long time and I do love it. My next thought was Graham. How to make it vegan? That's easy I thought, I have jelly that is suitable for him and he's had a dairy free custard before that he really enjoyed.

Tumpty, tumpty tum! All great. Project Trifle has lift off.

But things are rarely that simple are they? The bloomin' cake! It needs to be vegan too. *sigh* Back to the drawing board!

Or should I say internet? After a good search around I found some substitutions I could make to the traditional ingredients. So instead of eggs and butter, this cake is could be made with soy milk, white wine vinegar and vegetable oil. Although, I decided to use some of the coconut oil, The Groovy Food Company had sent me instead of oil, but if you don't have coconut oil, then just use vegetable or even rapeseed oil.


The smell of this cake baking was heavenly! I wasn't sure how it would turn out. Brilliant, that's how! It had a good rise and was moist and light, with a lovely vanilla flavour. In fact, there is no way you would know the ingredients were tinkered with.

Graham loved it and it was just as well I got on with making the trifle or the cake would have been demolished. A slice to try it, another little slice, then another slice just to make sure. Hmmmm, if you say so Graham!

Here is a sneak peak of the trifle, which I will post later this week. It didn't last long either! You will notice there's no cream on the trifle. I had a bit of a disaster with that, but that's a story for another day.

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Vegan Vanilla Cake
A light, moist sponge with the flavour of vanilla shining through.
Ingredients
  • 250 plain flour
  • 250g caster sugar
  • 1 ½ tsp bicarbonate of soda
  • 1 tsp salt
  • 250ml soy milk (or other dairy free milk)
  • 60g coconut oil (or vegetable/rapeseed oil)
  • 3 tbsp white wine vinegar
  • 2 tsp vanilla extract
Instructions
1. Preheat oven to 180c/160c fan/gas mark 4.2. Line a 20cm cake tin.3. Combine all the dry ingredients in a bowl. Mix together with a whisk.4. Mix together all the wet ingredients in a jug. If you are using coconut oil and it is still a bit thick, pop the jug in the microwave for a quick blast, to give it a chance to melt.5. Pour the wet ingredients into the dry ingredients. Mix together lightly, then pour your cake batter into your tin.6. Bake for 25-30 minutes until the cake is golden and a skewer inserted into the middle of the cake comes out clean.7. Allow to cool in the tin for a while, before moving to a cooling rack.
Details
Total time:
Yield: Makes 1 cake


Disclosure: The Groovy Food Company sent me some coconut oil to try. You can find my review of the product in my post about Peanut Butter Cookies.
40

5:2 Diet - Avocado, Apple & Hazelnut Salad = 227 calories



I really enjoyed this salad, it was a bit different from my normal salads and I love the crunch of the nuts and the sweetness of the grapes and apple.

A base of mixed salad leaves, topped with grated apple and courgette, slices of creamy avocado, then topped with red grapes and hazelnuts.

Such a good contrast of flavours and textures, all topped of with the most luxurious dressing and it all comes in at just 227 calories for the salad and 77 calories for the dressing. That's 304 calories for the salad and dressing.

Great for the 5:2 Diet or anybody that is watching their weight.

If you haven't heard of the 5:2 Diet, it is really simple, twice a week you eat under 500 calories if you are a woman or 600 calories if you are a man. The rest of the week you can eat normally. You can read more about the diet, also called The Fast Diet and the healthy benefits in my post the 5:2 Diet.


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Avocado, Apple & Hazelnut Salad
A fabulous salad full of flavours and texture. 227 calories for the salad per serving and 77 calories for each serving of dressing.
Ingredients
  • mixed salad leaves 80g
  • 1 courgette
  • 1 apple
  • 60g hazelnuts
  • 100g red seedless grapes
  • 2 tbsp lemon juice
  • ½ avocado
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 2 tbsp apple juice
  • a few fronds fresh dill
  • a good grinding of black pepper
Instructions
1. Grate the apple and courgette and toss in a little lemon juice, to prevent it from discolouring.2. Slice 1 avocado and toss this in a little lemon juice too.3. Make your dressing. Whizz up &frac12: avocado, the olive oi, vinegar, apple juice, dill and black pepper.4. Now assemble your salad. First a layer of salad leaves, which are topped with the courgette and apple, top with the avocado, grapes and hazelnuts.5. Drizzle a little dressing over each salad just before serving. You can add a little more apple juice, if you would like a thinner dressing.6. Enjoy!
Details
Total time:
Yield: Serves 4


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Related - Easy Carrot & Mixed Vegetable Soup (5:2 diet)

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11

5 Ingredients 10 Minutes


the minimalist lentil burger
Yes, it caught my attention too.

A meal in only 10 minutes made from only 5 ingredients.

I was rather intrigued to see what meals could be made in 10 minutes. I had a think about it and all I could think of was spaghetti with oilve oil, black pepper and parmesan, boiled egg on toast, beans on toast or an omelette. Maybe I'm not creative enough with quick meals. I usually consider a meal made in 30 minutes a quick meal.

quinoa and parsley salad with almonds
You aren't going to make any gourmet meals from this cookbook and you probably won't open a page and think, now what a great idea, I would never have thought of that, but that's kind of the point.


When you come home late from work and don't have a plan of what to cook, you can get stuck for ideas and resort to one of my rather uninspired options.

And that is the point of this book, to offer you ideas when you are really short on time. Easy ideas that won't break the bank or need any fancy ingredients.
winter veg stir-fry
There are a few recipes I will be trying and others that just reminded me of how quick some dishes can be.

Even though there is a lot of recipes with meat and fish, I was pleased to see tofu used in quite a few of the dishes.


The author is Jules Clancy who has a blog called Stone Soup, where she specialises in quick meals.

I hadn't heard of the blog before, but it's a rather nice looking blog, so I think I will be returning to it soon.

Jules is doing a blog tour and challenges me to pick an ingredient and then she would come up with some ideas, I decided on leeks as I just don't use them enough. Here is what she came up with.





LEEKS


The first draft of '5 Ingredients 10 Minutes' included a lovely recipe for boiled leeks tossed in a herby vinaigrette. I loved the 'squeaky' texture of the leeks in the sharp dressing. Unfortunately it was a bit borderline trying to get the leeks soft in less than ten minutes so I decided to cut it from the final book.

When I'm not boiling my leeks, the first thing I think of is slicing them finely and cooking gently in loads of butter until they're soft and melting. Since this takes a while, I recommend cooking up a batch of leeks on the weekend to keep in the fridge. They just need to be warmed to add quick 'leeky goodness' to your mid week dinners.


Use your softened leeks as well as or instead of softened onions. Or season them well and serve as a chunky 'sauce' with your favourite sausages or pan fried chicken.


Leeks love eggs so also consider using your softened eggs in a frittata or omelette. They're also great stirred into scrambled eggs to make this breakfast favourite more of quick a dinner time meal and don't forget to add some cheese.

You can check out other stops on the blog tour here:

  1. Big Spud 
  2. The English Kitchen 
  3. English Mum 
  4. Mostly Eating 



by Jules Clancy

Format: Paperback
Pages: 304
Publisher: Michael Joseph
ISBN: 978-0718158743
Published: 14 March 2013
22.8 x 19 x 2.2 cm

Vegetarian Recipe Count 69 out of 134 recipes  

Vegan Recipe Count 47 out of 134 recipes (substituting butter and ignoring final touches of cheese or yoghurt)



Update: Jules kindly came by to thank me for reviewing her book and asked me what I thought of the vegan and vegetarian alternatives, she listed on most of the pages. I had to go back and look again. I did see she gave variations at the bottom of each dish, some to turn is gluten-free, nut-free or vegan, but to be honest, I didn't even look at the recipes in the meat or fish section. I just skipped right past them. It's something I have a habit of doing with a non-veggie cookbook, but after going back through, I see she has added veggie and vegan variations to her meat, poultry and fish recipes. Go girl!!!

So I am doing my count again.

Vegetarian Recipe Count 130 out of 134 recipes  +  meal ideas


Vegan Recipe Count 128 out of 134 recipes + meal ideas



Disclosure: The publisher sent me this book to review. I was not required to write a positive review and any opinions expressed are my own.
8

Vegan Peanut Butter and Coconut Cookies



I continue my quest to find sweet treats for my vegan husband. When I saw these cookies on Pinterest I just had to make them.

I popped over to IRockSoWhat for the recipe and introduced myself to Jess, the author. Jess writes about herself and her family on her lovely blog. Her posts have such evocative photographs, I found myself browsing for ages.


Photo: IRockSoWhat


Jess kindly gave me permission to post her easy cookie recipe and it's so good.

Coconut Oil in Cookies


One of the main ingredients in these cookies is coconut oil. The web seems to be going wild for coconut oil just now, there are recipes and all sorts of uses for it all over the place. 

I got in touch with The Groovy Food Company (thanks for the introduction Helen) and asked if they could send me a jar of this healthy elixir and before I knew it some organic virgin coconut oil had arrived along with some agave nectar.

Why use coconut oil?


Here is what they say about the coconut oil:

"If you are looking for a healthy nut you’d be hard pressed to find a better one than coconut. Bursting with natural favour and goodness, not only is this coconut oil great to cook with, it’s also good for your heart, boosting your immune system and great for lustrous hair.

The Groovy Food Company Virgin Coconut is a healthier alternative to butter – lower in calories but with loads of great taste, this oil makes a perfect addition to homemade bread, cakes, stir-frys and curries."

Graham enjoyed his vegan cookies, he said they had a great flavour, but they were quite soft and if you look at Jess's photo, you can see hers are much darker. This could be to do with the sugar I used, but I think next time I will bake them a little longer.  

Cooper and I thought they were really tasty and it was such an easy recipe to make, I'll be whipping some more of these up for Graham soon, or maybe I'll let Cooper do it. Have you seen Cooper's latest recipe on Baby Centre yet? Do stop by and leave him a comment.


Applesauce



This recipe contains applesauce. I just whizzed up a couple of small apples in my vitamix until they turned into a puree, but if you don't have a vitamix, you could bake the apples, then mush them up to make applesauce.







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Vegan Peanut Butter Cookies
A soft cookie, full of the flavour of peanut butter. Made with coconut oil.
Ingredients
  • 185g brown sugar
  • 250g peanut butter
  • 120g coconut oil
  • 1 tsp vanilla extract
  • 50ml applesauce
  • 188g plain flour
  • 1 tsp bicarbonate of soda
Instructions
1. Preheat your oven to 375f/190c/170c fan/gas mark 5.2. Mix together all the ingredients. Yes, it's as easy as that! No creaming anything first! 3. Roll the mixture into balls and pop onto two lined baking trays. 4. Press each cookie ball with a fork to make the distinctive pattern.5. Bake for 8 - 10 minutes until golden.notes: Don't panic if these are really soft when they come out of the oven, they take longer to cool down and firm up than a cookie made with butter.
Details
Total time:
Yield: Makes approx 20 cookies

Disclosure: The Groovy Food Company and Vitamix sent me products to review. I was not required to write a positive review and any opinions expressed are my own.
24

Blackberry Cake with Orange Drizzle

Easy blackberry cake with an orange drizzle made in a loaf tin. Also known as poke cake.

Blackberry Cake with Orange Drizzle, sliced


Blackberry Cake with Orange Drizzle


This blackberry cake with orange drizzle is wintry looking cake. Which is quite appropriate as there was snow on the ground the day I made this.

Yes, we have snow in Scotland in March. And yes, that seems wrong to us too.

This cake came about when I bought some reduced price blackberries and still hadn't used them several days later. What to do with them?

Smoothie or cake, smoothie or cake?

This time I opted for cake.

Loaf Cakes


This simple recipe makes two of the most wonderfully moist loaf cakes.

It's one of my favourite cake recipes and one I have made many times before with different berries and different citrus drizzles.

It's always a winner. It's so easy to make, the cake is super light and you end up with two yummy cakes. What's not to love?

This time I made a blackberry cake with a blood orange drizzle and finished it off with a dusting of icing sugar. With this cake I say a sad farewell to blood oranges until their next season.



pin it for later

Easy blackberry cake with an orange drizzle made in a loaf tin. Also known as poke cake. #blackberrypokecake #pokecake #blackberries #blackberrycake #cake #loafcake

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Remember and say hi. I am always happy to chat and answer questions.





Quick Blackberry and Chocolate Cake



If you love the flavour of blackberries, try my quick blackberry and chocolate cake. Made in under 30 minutes, it's suitable for vegetarians and vegans. It's dairy-free, egg-free and utterly decadent.



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Blackberry Cake with Orange Drizzle
A simple recipe that makes two beautiful moist and light vanilla loaf cakes, drizzled with blood orange juice and finished with a dusting of icing sugar.
Ingredients
  • 225g unsalted butter, softened
  • 280g caster sugar
  • 4 large eggs
  • zest from 2 blood oranges
  • 250g plain flour
  • 2 tsp baking powder
  • 300g blackberries
  • 1 tsp vanilla extract
  • juice from 2 blood oranges
  • 56g caster sugar
Instructions
1. Preheat oven to 180c/160c fan/gas mark 4. Line two 1lb loaf tins with non-stick baking paper.2. Put all of the ingredients, except the blackberries, blood oranges juice and last 56g of caster sugar into a large bowl and beat together with an electric hand whisk or mixer, until smooth and combined. Stir in blackberries by hand. If you toss them in a little icing sugar before adding them, it will stop them from sinking to the bottom.3. Pour the mixture into the prepared tins and smooth the top. Bake in the middle of your preheated oven for 50-60 minutes until a skewer comes out clean when inserted into the centre of the loaves.4. Leave to cool in the tins. While the loaf is cooling, mix together the blood orange juice and 56g of caster sugar. Poke deep holes into the loaves using a skewer and spoon the mixture over the top of the cakes. Leave to cool in the tins completely before turning out. 5. Enjoy one of the cakes and give the other away for good karma and happy friends.
Details
Total time:
Yield: 2 x 1 lb loaf cakes

I also have the recipe in cup measures, if you prefer that. I tend to use the cup measures, but I have both noted down. You can find the recipe in cups in my Blueberry Loaf Cake with Lime Drizzle post.

10 Best Blackberry Recipes


Photo: The Caked Crusader
  1. Mum's Trifle with Blackberries - Tinned Tomatoes
  2. White Chocolate Blackberry Tart - Coffee and Crumpets
  3. Blackberry and Almond Crumble Bars - Julia's Album
  4. Blackberry Sorbet - A Non-Dairy Ice Cream Life
  5. Pear and Blakberry Frangipane Tart - Farmersgirl Kitchen
  6. Brilliantly Beet Smoothie - Diet, Dessert and Dogs
  7. Oat Mango Smoothie with Blackberries - Lisa's Kitchen
  8. Dutch Baby with Blackberries - More Than Burnt Toast
  9. Blackberry Panna Cotta Birthday Cake - The Caked Crusader
  10. Blackberry Coconut and Rose Barfi - Chocolate Log Blog

32

Homemade Pizza Dough and Sauce - The Italiana Choice


Homemade pizza can't be beat. Of course you need the perfect pizza dough, a tasty pizza sauce, some soft, milky mozzarella and a medley of colourful vegetables.

If I make homemade pizza, it means my vegan husband doesn't miss out. All the lush flavours, just hold the mozzarella.

I usually use bog standard olive oil to make my pizza dough, but this time I used a rich extra virgin olive oil from Umbria in the heart of Italy.


So how did I get my mitts on this lush Italian oil?

I got it from Italiana Choice.

Italiana Choice is an online Italian delicatessen who provide a wide range of Italian produce, from oils, wine and cheese to pasta, gourmet sauces and olive wood products. And the best bit? They deliver worldwide.

Italiana Choice sent me a specially tailored hamper full of authentic Italian goodies suitable for a hungry vegetarian and her family. It even came wrapped in it's own tomato sleeve in honour of Tinned Tomatoes.

(carry on to the end of the post for my pizza sauce recipe)

What a joy! The quality was superior and it was such a treat to cook with authentic Italian products.


My hamper contained:
  1. Extra Virgin Olive Oil Umbria PDO - 500ml
  2. Sugo all Norma (tomato and aubergine sauce) 250g
  3. Nerone Organic Black Rice 500g
  4. Mountain Lentils from Castelluccio di Norcia 500g
  5. Love Bomb (hot chilli sauce) 180g
  6. Olives
  7. Artichokes alla Cafona 300g
  8. Passato e Passito Pantessco (a pesto made from capers, almonds, sun-dried tomatoes sweet wine and olive oil) 180g
  9. Arance (orange light marmalade) 340g
  10. Maloreddus (semolina pasta) 500g
  11. Fior di Sale (handcrafted sea salt) 80g
  12. Crema di Pistacchio (sweet pistachio cream) 190g
 

They also included a rather exciting bag of seeds. 

Here is what they said about them "ps: we put inside even a new product, very interesting for health food lover and even quite addictive. It is a mix of 5 seeds (Linum, Cucurbita, Papaverum, Psyllii and Helianthus) prepared by a pharmacist with the passion for nutrition .They should be  much good for the body. A spoonful a day keeps the doctor away and they're even quite tasty."


The olive oil is so good I've managed to finish the whole bottle! I used it in my pizza dough and in my pizza sauce (I didn't use the whole bottle in the pizza, but I used it in just about everything else I could think of).

For Graham's pizza, I topped thinly rolled (no, I don't have any pizza throwing skills) pizza dough, a good slathering of pizza sauce, topped with mushrooms, roasted red peppers, cherry tomatoes, basil and a good grinding of black pepper. 

I made my own pizza sauce, but the rather gorgeous Norma Sauce included in my hamper would make a super pizza sauce.

I had the same as Graham with mozzarella added and Cooper had a sauce, mozzarella and sweetcorn, his pizza of choice.

 

print recipe

Homemade Pizza Sauce

A quick and tasty pizza sauce made with the simplest of ingredients.
Ingredients
  • 350g passata
  • 150g tomato purée
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • a good grinding of salt and pepper
 Instructions
1. Throw all the ingredients into a bowl.2. Stir until well combined. 3. Cover and set aside for 30 minutes, to give the flavours time to develop.4. Spread onto pizza bases before adding mozzarella and other toppings.5. Can be frozen.
Details
Total time:
Yield: 1 batch (enough for 10-12 pizzas)


Here are a few of my pizza recipes:

Disclosure: Italiana Choice sent me a hamper of their products to try. I was not required to write a positive review and any opinions expressed are my own.
17

New in my Kitchen #4


From time to time I'm sent a new product to try or I stumble across something new myself. I thought I'd take a few minutes to share my latest discoveries with you.

Sometimes I'll like a product, sometimes I'll love it and occasionally I'll hate it.

Do let me know if you've made any great new discoveries.





Only 41 calories for 50g of this gorgeous yoghurt. Perfect for the 5:2 Diet. What do I love about this yoghurt? It's smooth and creamy, the flavour is mouthwateringly good and the best part is that it doesn't taste like a fat free yoghurt. Low fat and fat-free yoghurts can often be thin and uninteresting with a powdery aftertaste, but this yoghurt taste luxurious.

RRP (Waitrose) £1.75 - 450g
Score 10/10





I first got these graze boxes through a Groupon deal, but as I loved them so much I decided to continue ordering them. When Graham became vegan, I thought it was a good idea for him to have healthy snacks too, so I upped my order. I now receive two boxes a week. I love them! 

You go onto the website, have a browse through the hundreds of options, tick bin, like, love or send soon and sit back and wait for your wee surprise with each delivery. My favourite is the Toffee Apple, which is sticky toffee sauce with chewy granny smith apple slices. Sounds calorific, but that snack pot is only 68 calories. 

Graham's favourite is Jaffa Cake, which is roasted hazelnuts, orange infused raisins and dark chocolate button. Graham isn't keen on the boxes with coconut and I'm not keen on the little meringue pieces, but apart from that we are great fans.

If you fancy trying it, email me and I can send you a code so you can get your first box free.

RRP £3.89 for a box of 4 packs
Score 9/10




The nice folks over at Jelly Belly heard I was following the 5:2 Diet and as Jelly Belly jelly beans are only 4 calories each, they thought they were the perfect snack for me and sent me over this marvellously huge box. I have to say it is great to be able to have a few of these at the end of a fast day. Such a treat, they are very nice jelly beans.

My absolute favourites are the sizzling cinnamon, juicy pear, strawberry jam, strawberry cheesecake, chocolate pudding and buttered popcorn. The chilli mango was a bit of a shock as it was quite hot. I avoided all the coffee and tea flavoured beans and your couldn't pay me to try the liquorice, but the rest are all lovely.

Note: Jelly Belly don't advise feeding jelly beans to children (oh good, more for me!)

RRP £22.98 for this 50 flavour 600g gift box
Score 9/10





I was given this plate set as a gift and it's the best thing since slice bread! Well it is if you cook. Forget all the bother or trying to remove the papery skin from a clove of garlic, then faffing about with a garlic press. With this set, you pop the garlic into the rubber tube and the skin falls off, then you wet the plate and rub your garlic clove over it and it seconds it is a smooth puree, then the wee brush is handy for scooping up your puree. Genius!! And...... it goes in the dishwasher. You can also use it to grate -

• Ginger
• Strawberries
• Parmesan Cheese
• Nutmeg
• Olives
• Apples & Pears
• Carrots
• Lemon, Orange & Limes
• Nuts (Walnut, Brazil)
• Chocolate

Although I have only used it for garlic and ginger so far. You have to get one of these, I insist!!! And no I don't have shares or any association with the company. 

RRP £10.00 various patterns
Score 10/10



This one isn't so much in my kitchen but in other kitchens ie restaurants. I was given one of these cards last year to try out. I wanted to try it for a while before telling you about it, but I have left it for a rather long time, so a bit of an apology to those nice folks at Tastecard. With this card you can get up to 50% off your restaurant bill. 

You simply go onto the site and type in the type of cuisine, your location or offer type (2 for 1 or 50% off) and hit search. You will then be provided with a list of restaurants and their deals. They also have mobile apps that can pin down your location and give you nearby offers.

I've used this card quite a lot, both at home and when I was down in Yorkshire on holiday with my family. I've used it for 2 people up to a group of 8 and I can happily say that it's a good service. If I had bought the card, I would have saved the price in the first 2 months of using it and all the restaurants I visited were happy to accept it without quibble. There isn't a lot of choice in my area, but choose a big city and you have a huge choice.

RRP £79.95
Score 8/10


Whittard is well known for it's quality coffee, but did you know it also specialises in Hot Chocolate? When they got in touch with me, I had to admit to hating coffee, but luckily for me they were happy to send me some of their luxury hot chocolate. The first flavour they sent me is there Crème Brûlée White Hot Chocolate. A creamy hot chocolate make with milk that tastes of good quality white chocolate with a hint of caramel. It's lovely for a treat on a cold day, but it is quite sweet, so I would make some in a small cup rather than a mug.

RRP £5.50
7/10 


 
Mmmmmm, I liked this one. The flavour of creamy white chocolate as you drink it then a subtle after taste of fruity rhubarb. So unusual. This edition won the 2011 Great Taste Award and I can see why.


RRP £5.50
8/10 


Have you tried any exciting new products recently?


Disclosure: Rachel's Yoghurts,Jelly Belly, Tastecard and Whittard sent me products to try, the other products were purchased by myself or friends with no incentive from the companies. I was not required to write a positive review and any opinions expressed are my own.

11
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