N.B This can be made with any type of liqueur. 

Ingredients: 

Biscuit base:

500g Rich tea Biscuits- this can be changed dependent on what suits the liqueur best. 

125g Butter (Stork)

Chocolate topping: 

600g White Chocolate

300g Philadelphia cream cheese 

250g mascarpone cheese 

250ml double cream 

50ml Cherry Brandy 

Step one: 

Crush biscuits and mix with the butter, add this to a cake tin and press it biscuit base into the cake tin until it sits flat. Chill this in the fridge until the topping is ready. 

Step two: 

Melt the chocolate in a bowl, stir occasionally to make sure this doesn’t stick to the bowl. 

Step three:

In a separate bowl, mix together the Philadelphia and the mascarpone. Add the double cream. Once they’re mixed together slowly add in the white chocolate. Keep mixing until the mixture is smooth. 

Step four: 

Spoon the topping mixture over the biscuit base that should now be cooled. Once the cheese cream topping is evenly distributed into the cake tin return to the fridge to set overnight. 

Ingredients: 

Cake: 

170g self-raising flour. 

1 teaspoon baking powder. 

1/4 teaspoon salt. 

2 tablespoons whole milk 

4 tablespoons Stork 

1/2 teaspoon vanilla extract 

5 large eggs (Room temperature) Separated 

170g Caster Sugar

Filling: 

170g caster sugar  

3 tablespoons water 

3 large egg whites 

Pinch of salt

1 1/2 teaspoons Kahlua

Step one: 

Preheat the over to 170 degrees. 

Step two: 

Beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and continue to beat until the whites reach soft, moist peaks. 

Step three: 

Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon colour. Add the beaten egg whites to the yolks, but do not mix.

Step four: 

Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds.

Step five: 

In a small saucepan heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. 

Step six: 

Make a well in the centre of the flour and egg mixture. In this well pour the heated butter and milk mixture, slowly folding it all together until the mixture is combined thoroughly. 

Step seven:

If you’re using a twinkie mould then transfer the mixture into there, otherwise transfer the mixture into your chosen cupcake cases and place in the preheated oven for 15 minutes until cooked thoroughly. To test use a toothpick pressed into the centre. If this comes out clear then the cakes are ready to be removed from the oven. 

Step Eight: 

Make the filling by mixing the sugar, water and egg whites. Cook over medium heat, stirring frequently, until the sugar has completely dissolved, 3 to 4 minutes. Once this is done remove from heat, add Kahlua and beat the mixture on high speed until peaks form.

Step nine: 

Create a hole in the centre of your ‘twinkie’ in whatever form you’ve chosen and pipe in the filling. 

This tastes best when still warm. 

This recipe can be made with Silver tequila to be topped with lime juice and sugar instead of cinnamon and orange. 

Ingredients: 

Crepes: 

230 grames plain flour 

2 eggs 

1 teaspoon Olive oil 

1/4 teaspoon salt 

1/4 teaspoon sugar

300ml Milk 

55ml Gold tequila 

Topping: 

2 Large oranges, Sliced. 

2 tablespoon Sugar

1/2 teaspoon cinnamon. 

Step one: 

Mix together the flour, eggs, milk and tequila until smooth, but not ‘too’ runny. 

Step two: 

Add the 1/4 teaspoon sugar and 1/4 teaspoon salt. 

Step three: 

In a large frying pan, use 2 tablespoons of mixture for each crepe, tilt the frying pan to spread the mixture evenly and thinly. 

Step four: 

Let the first side brown, when the edges of the crepe begin to lift slightly then it is ready to be turned. Once cooked on both sides remove from the frying pan. 

Step five: 

To make the topping mix the 2 tablespoons of sugar with the 1/2 teaspoon of cinnamon. 

Step six: 

Serve with a wedge of orange, and a sprinkling of cinnamon sugar. You can use a small amount of orange juice to each crepe. 

N.B. this isn't as easy as the other recipe I posted! This does require constant attention, otherwise you can ruin the recipe by having the temperature too high or too low. 2.5/5 rating on ease. 

Ingredients: 

Butter

1 can Condensed Milk 

2 1/2 tablespoons instant coffee

1/3 cup Baileys 

1 packet Chocolate chips 

1 teaspoon vanilla extract

Step one: 

Prepare your baking tin (We’ll use this to cool the fudge) Add a greaseproof liner or foil with a smearing of butter. 

Step two: 

In a large saucepan, combine condensed milk, Baileys and coffee granules over a medium heat. Let this simmer for 2 minutes, until the mixture starts to thicken. It’s important to try not to overcook this. 

Step three: 

Remove from the heat, stir in the chocolate morsels with the vanilla extract, stir in until melted and the mixture is ultimately, smooth. 

Step four: 

Spread evenly into the baking tin and allow to cool for two hours in the fridge. 

Once cooled, cut into squares. 

N.B: This recipe contains Fireball Whisky- A cinnamon flavour whisky, any alternatives would work equally as well.

This is super easy since you're not making your own pastry. 4/5 stars for ease!

Ingredients: 

Pastry: (If you can make your own then do so! I'm just not as skilled with pastry making)

Just Rol Pastry

Filling: 

4 Cooking apples

4 Tablespoons Fireball Whisky 

1/2 cup Caster Sugar 

1/2 cup Brown Sugar 

4 Tablespoons of Butter (a cheaper alternative like Stork would work) 

1/2 cup water

1 teaspoon Cinnamon

Step one: 

Heat and melt the butter into a saucepan. Mix caster sugar, brown sugar and water, bring to the boil, then reduce heat and thicken. 

Step two: 

Reduce heat to medium, peel and cut the apples into small cubes add these to the saucepan.  Stir to make sure they’re thoroughly coated. Cook for around 4-5 minutes. 

Step three: 

Reduce heat to low and continue to stew for a further 5-10 minutes, stirring intermittently. When apples are tender add Fireball whisky and Cinnamon. Turn heat off to allow sauce to thicken. 

Step four: 

Prepare pastry by splitting it into separate squares, enough for the bottom and top of the tartlets. Grease a muffin tin with a small nob of butter.  and separate the pastry into the different sections of a muffin try. Add a spoonful of the stewed apple mixture to each tart and add the top creating ‘breathing’ holes in the top of the pastry and pressing the edges to seal. 

Step five: 

Cook in the oven on the middle shelf for 20-25 minutes at 180 degrees. Just be sure to watch them as it's dependant on size for the amount of time it'll take. 

Once done, remove and leave to cool then dust with a small amount of icing sugar.