A Caspar and Leona collabration

Cashew and coconut biscuits

140g butter, softened
140g dark muscavado sugar
85g creamed coconut, grated
140g unsalted cashews toasted
175g plain flour
1/2 teaspoon baking powder
1 tbsp ground ginger
1 egg

Preheat the oven to 180c/Gas 4/fan oven 160c. Split some cashews in half; leave the rest whole. Mix with the coconut and set aside.

Mix the butter and sugar, then add the dry ingredients and egg. Half of the nut mixture saving the rest for a delicious topping. When ready make about 12 tablespoon mounds, flatten them a little and sprinke with the nut mixture. bake for 10-12 mins until golden and set at the edges. cool and then enjoy. plus they keep for up to a week in an airtight tin. Yum yum x

Sticky Toffee Pudding is so nice

This is lovely

you need
150g unsalted butter, at room temp extra greasing
150g dark muscovado sugar
1tbsp golden syrup
3 eggs, lightly beaten
150g self raising flour
100g dates, chopped
1/2 jar rich caramel toffee sauce
50g walnut pieces

grease a 1 litre pudding basin with a little butter. beat the butter and sugar together until its pale and fluffy. Pour in the golden syrup and whisk unti combined. Gradually add the eggs, a little at a time, along with 1 tbsp of the flour

using a metal spoon fold in the remaining flour and dates. Spoon the mixture into the basin. Cover the basin with tin foil and string to secure. Put in a covered pan of boiling water for 2 hours. don't let it boil dry.

When its ready remove from basin turning it upside down and pour over sauce and serve.

Thanks marks and spencers mmmmm

Buckwheat likes Ice cream

Teeth

Steph's Fish

Rosa's Berlin Field Trip

Hope you got to taste fat clubs delicious treats at FixyrFayce's launch night at the Redstar. Watch this space for fixyrfayces next appereance and our next stall. Yum yum bubblegum x