Treacle Flapjacks

Flapjack is a great for snacks, low key party food or even as a desert warmed through with clotted cream. This recipe uses treacle as opposed to honey or golden syrup. These flapjacks will go down a treat with everyone and are really easy to make.


250g (8oz) butter
250g (8oz) light soft brown sugar
175g (6oz) black treacle
500g (1lb) rolled oats
18 x 28cm (7 x 11in) tray bake tin, lined with baking parchment


1. Set the oven to 180°C.

2. Cut the butter into cubes and place it in a saucepan along with the soft brown sugar and treacle. Place the pan over a low heat and stir until all the butter and sugar have melted.

3.Pour the melted mixture into the oats and mix well. Tip the mixture into the lined tin and level it out and press it down well.

4. Bake the tray bake in the centre of the oven for 40-50 mins, until it’s starting to turn a darker colour around the edges.

5. Remove the tray bake from the oven and mark it into 12-14 fingers, then leave the flapjack to cool in the tin.

6. When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.

Enjoy Janet Lefton


White Chocolate and Caramom Mouse

This is an absolute favourite of mine. There are lots of recipes out there for it this is my personal favourite. It is really easy to make and has a wonderful flavour, great for dinner party events where you have a large number of guests.

Ingredients (serves 4)

300ml Double Cream
10 cardamom pods
200g of white chocolate


1. Bash the cardamom pods so they are split and you can see the small black seeds inside.
2. Add the cream to a pan and bring to the boil with the cardamom pods.
3. Turn off the heat and let the flavours of the cardamom pods infuse with the cream.
4. Melt the white chocolate until runny.
5. Pour the cream through a sieve to remove the cardamom pods.
6. Add the cream to the melted chocolate and beat with an electric whisk for a few minutes until slightly thickened and well mixed.
7. Pour mixture into pots of serving dishes and chill for 4-5 hours.
8. Decorate with w chocolate shavings and raspberries. Enjoy Janet Lefton

No Bake Oreo Cheesecake

If you are after a simple dessert that everyone will enjoy this no bake cheese cake is perfect.


  • 45 Oreo Cookies, divided
  • 1/4 cup non-hydrogenated margarine, melted
  • 3 packages Philadelphia cream cheese, softened
  • 113g sugar
  • 1 tsp vanilla
  • 360g whipped cream

1. Line a pan with with foil, with ends of foil extending over sides. Coarsely chop 15 cookies; set aside. Finely crush remaining cookies; mix with margarine. Press onto bottom of prepared pan. Refrigerate while preparing filling.

2. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Whisk in the whipped cream and chopped cookies. Spoon over crust.

3. Refrigerated 4 hours or until set.

Enjoy Janet Lefton