Jelly Whip

• 150 m can evaporated milk chilled
• 1 cup boiling water
• 1 packet jelly crystals

1. Dissolve jelly in water
2. Let cool till partially set
3. Beat chilled evaporated milk till fluffy
4. Add jelly mixture and beat until thick
5. Let set in fridge

Rocky Road

• 375 grams packet of chocolate chips or chocolate buttons
• 100 gram packet of mini marshmallows
• 2 cups rice bubbles

1. Melt chocolate for 30 seconds in microwave
2. Stir
3. Continue this until chocolate is melted
4. Stir in rice bubbles and marshmallows
5. Press into a lined slice tin and flattened
6. If desired drizzle over extra chocolate once set

Raspberry Royale

• 85 gram packet raspberry jelly crystals
• 1 tsp gelatine
• 1 cup boiling water
• 125 grams cream cheese
• 1/14 cup thickened cream
• 1/2 cup fresh raspberries
• 250 gram jam sponge roll

1. Put jelly, gelatine and water in a small bowl and stir to dissolve
2. Set in fridge for 30 minutes
3. Beat cream cheese and cream till smooth
4. Add cool jelly and beat 3 minutes on medium speed
5. Add raspberries
6. Cut cake into 1 cm slices and line bottom and sides of serving bowl
7. Spread raspberry filling on top of cake and cover with plastic wrap
8. Put in fridge for 4 hours or overnight
9. Can also be made with strawberries 

Bubble Crackles

• 250 grams jersey caramels chopped
• 1 tbsp golden syrup
• 60 gram butter
• 250 grams dark chocolate chopped
• 3 cups Rice Bubbles
• 100 grams white marshmallows

1. Melt caramels, golden syrup and 1/2 the chocolate in a bowl in the microwave
2. Mix Rice Bubbles into the mixture and press into the a slice dish
3. Put remaining chocolate and marshmallows in a bowl
4. Cook in microwave, medium temperature for 45 seconds
5. Beat till smooth
6. Spread over caramel mixture
7. Leave to set and cut into squares