Frankie & Benny’s New Kids Menu: Review...

Off the kids menu : The ice cream candy shop...

Last week we were kindly invited to Frankie & Benny’s to try out the recently launched new kids menu. Being big fans of the Italian-American restaurant chain we were very pleased to be asked.

Our favourite restaurant of theirs is in the Meadowhall Shopping Centre. This time though we went to the one in Nottingham. We met my Husband from work and off we went, all with bellies rumbling.
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10 Ice Pop/Creams To Keep You Cool This Summer...

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Christmas Pudding Sundae...

A recipe for left over Christmas pudding,,, now that is a good idea!

Serves 4

Prep Time 5 mins

What you Need
  • 200g leftover Christmas pudding
  • 500ml Yeo Valley Greek Style Yeogurt & Honey Ice Cream
  • 3 tbsp candied peel
  • 4 tbsp cranberry sauce
  • 3 tbsp orange juice
  • ½ tsp cinnamon
  • 1tbsp flaked almonds

What to do
  • Put the peel, cranberry sauce and cinnamon in a small saucepan with the orange juice and heat gently for 3-4 mins so the peel starts to soften and the sauce loosens.
  • Crumble the Christmas pudding into a microwave proof dish and heat for 30 seconds - 1min till warm.
  • Put the warm pudding in the bottom of a tall sundae glass or short tumbler, top with a layer of Yeo Valley Ice cream then spoon in some cranberry sauce.
  •  Add another layer of ice cream and top with the remaining cranberry sauce and some flaked almonds. 
  • If you’re feeling particularly festive add a drizzle of orange or lemon liqueur.

Recipe and photo credits - Yeo Valley

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Christmas Pudding Ice Cream With Warm Date Fudge Sauce...

One thing I have never made is my own ice cream...

After sharing this guest post from Whitworths I need to try!! 


Ice Cream

  • 400ml whipping cream
  • 40ml of Rum, Orange Liqueur or Amaretto
  • 65g Whitworths Raisins
  • 55g Whitworths Sultanas
  • 55g Whitworths Currants
  • 35g Mixed Peel
  • 100g Whitworths Cranberries
  • 25g Whitworths Hazelnuts, chopped
  • 50g Icing Sugar


  • Half of a 397g can of sweetened condensed milk
  • 200g small can evaporated milk
  • 50g butter
  • 125g Granulated sugar
  • 125g Whitworths Chopped Dates
  • 2 drops vanilla essence


Ice Cream

  • The night before you want to make your pudding, mix the Raisins, Sultanas, Currants, Peel & alcohol in a bowl and leave overnight to soak.
  • Whip the cream together with the icing sugar until it just holds its shape.
  • Fold in the fruit mix, cranberries and chopped hazelnuts.
  • Pour into a 1 pint pudding basin which has been lined with cling film and freeze until firm.

To serve

  • Turn the ice cream out onto a serving dish and leave in the refrigerator to soften for 1 hour.
  •  Pour the warm sauce over the entire pudding, or onto each individual piece when sliced.


  • Put the milks, butter and sugar into a pan and heat slowly, stirring continuously until the sugar has dissolved.
  • Bring to the boil and heat gently, stirring constantly, for about 5 minutes or until the sauce is thick and golden in colour.
  • Remove from the heat, beat well and stir in the dates and vanilla essence. Note: Use sauce warm rather than hot.

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Ice Cream Ice Cream : Wordless Wednesday Blog Hop...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...

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Strawberry Ice Cream...

Pefect for this lovely weather...

A great dessert to serve after a summer barbecue. You don’t have to be a child to love eating an ice cream cone, dip bought waffle cones in melted chocolate and chopped nuts or sugar sprinkles then fill with scoops of creamy homemade ice cream.

Serves 8

Preparation time: 30 minutes
Cooking time: 5 minutes
Freezing time: 6-7 hours

You will need

  • 4 egg yolks
  • 100g/4oz caster sugar
  • 1 teaspoon cornflour
  • 300 ml/ ½ pint full fat milk
  • 1 teaspoon vanilla essence
  • 500g/1lb 2 oz fresh strawberries, hulled
  • 300ml/ ½ pint whipping cream
  • 8 waffle cones
  • 50g/2oz white chocolate
  • 50g/2 oz pistachio nuts, roughly chopped
  • 50g/2oz dark chocolate


  1. Whisk the egg yolks with the sugar and cornflour until thick and pale.
  2. Pour the milk into a medium saucepan and bring just to the boil. 
  3. Gradually whisk into the egg yolk mixture until smooth then return to the pan. 
  4. Cook over a low heat, stirring until the custard thickens and just coats the back of the wooden spoon.
  5. Be careful not to overheat or the custard will curdle.
  6. Stir in the vanilla essence then sprinkle the surface of the custard with a little sugar or a piece of crumpled and dampened greaseproof paper to stop a skin forming; then leave to cool.
  7. Puree the strawberries in a food processor or liquidiser, in batches if needed, until smooth. 
  8. Press through a sieve into a bowl, discarding the seeds.
  9. Whip the cream until it resembles thick batter then mix with the custard. 
  10. Fold in the strawberry puree. 
  11. Pour into a freezer proof container and freeze for 6-7 hours until firm enough to scoop, beating two or three times with a fork to break up the ice crystals.
  12. For the cones; break the white chocolate into pieces and melt in a small bowl set over a small saucepan of gently simmering water. 
  13. Put the nuts on to a small plate. 
  14. Dip the tips of four of the cones into the melted chocolate then the nuts. 
  15. Stand upright in a glass bowl to set.
  16.  Melt the dark chocolate in the same way then dip in the nuts and leave to set.
When ready to serve, allow the ice cream to soften at room temperature and scoop into the cones.
  • Tip: If you have an electric ice cream machine, there is no need to whip the cream first just mix with the cooled custard and strawberry puree and pour straight into the pre-cooled machine. 
  • Churn for about 30-40 minutes or until firm enough to scoop, or transfer to a plastic container and freeze until required.
  • If you’re short of time, then use 400g/14oz of readymade luxury chilled vanilla custard from the supermarket.

Credits : Seasonal Berries
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Valentine Warner’s Strawberry Milk Jelly...

Eating this will make you feel like a child all over again; soft, creamy and full of fresh strawberries. Choose a metal mould to set the jelly in as they are so much easier to turn out than glass or china ones.

Serves 4-6
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 4 hours

You will need
  • 600g/1lb 6oz strawberries (for juice)
  • 350g/12oz small strawberries (for the jelly)
  • 120g/4 ½ oz caster sugar
  • 5 sheets of gelatin (approx measuring 7.5 x 11cm)
  • fine kitchen muslin
  • 300ml/ ½ pt full fat milk
  • 100ml/3 ½ fl oz double cream
  • 1.2 litre/2pt jelly mould
  • Hull 600g/1lb 6oz of strawberries.
  • Tip the fruit and sugar into a pan adding a small splash of water (two tablespoons) and cook the fruit until totally soft and collapsed.
  • This will take about 20 minutes on a medium heat.
  • Blitz the berries and return them to the pan.
  • Bring the mixture up to the faintest wobbling simmer but not hotter.
  • In a separate bowl, snap the gelatin into shards and cover it with only just enough warm water to soak it.
  • Double up some of the muslin in a sieve, over a bowl.
  • Pour the contents of the saucepan slowly into the lined sieve and allow the fruit liquid to drip through of its own accord, if the latter half of the liquid stops dripping through, distress the pulp gently with a spoon to get it going again.
  • Take the gelatin out of the water and drop it in to the fruit syrup whilst it is still warm.
  • Pull the gelatin apart as you add it, this will help to eradicate lumps.
  • Whisk until all the gelatin has totally dissolved and add the milk and cream.
  • Then pour ½ of the liquid into the mould.
  • Hull the remaining strawberries then drop in 175g/6oz of whole strawberries straight into the mould and cover the top with cling film.
  • Allow the jelly to set in the fridge for at least two hours.
  • The remaining jelly may have to be warmed ever so slightly if it has started to firm up.
  • Pour on top of the set jelly adding the rest of the strawberries. Leave until totally set.
  • Turn out the jelly by briefly dipping the mould into a bowl of hot water, just to loosen the sides.
  • Then holding a serving plate on top of the mould, quickly, but delicately flip it over.
  • Remove mould and serve.
Recipe and photo credits- Seasonal Berries

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Sweet Potato Ripple Ice Cream...

  • 200ml milk
  • 200ml cream
  • 150g sugar
  • 4 egg yolks
  • 150g sweet potato jam
  • Place the milk and cream in a heavy base pan and bring to the boil.
  • In a separate pan whisk together the egg yolks and sugar until light and fluffy.
  • When the milk and cream has boiled, pour over the eggs and mix well for a couple of minutes.
  • Leave to cool down before churning it in an ice cream machine.
  • When the ice cream is almost ready, add the sweet potato jam to obtain the ripple effect.
  • Remove from the machine and place in the freezer.

Want to make some Sweet Potato And Ginger Jam ?

Guest post Credits-  Love Sweet Potatoes

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Good Natured Banana Split...

Serves 4


  • 100g dark chocolate
  • 25g butter
  • 25g dark muscovado sugar
  • 1 tbsp Golden Syrup
  • 4 Good Natured Ban-tastic Bananas, peeled and halved lengthways
  • 500ml tub of vanilla ice cream (or flavour of your choice)
  • 125g raspberries
  • 75g Blueberries
  • 50g pecan nuts, chopped


  1. To make the chocolate sauce, gently melt together the chocolate, butter, sugar and Golden Syrup – stir until it is smooth.
  2. Place a cut banana on each plate then place two scoops of ice-cream in the middle. 
  3. Sprinkle over the raspberries and blueberries, then pour over the chocolate sauce.
  4. Sprinkle with the chopped pecan nuts to serve.

Guest Post Credits- Good Natured Fruit

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Silent Sunday....

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Valentines Recipes for Made with Love...

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Ice Cream Bombe....

The alternative Christmas Pudding-makes a stunning centre piece this desert has the definite wow factor....

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Angel Delight Ice Cream Mix Review....

Did you know Angel Delight now made Ice Cream mix?

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Ice-Cream ...

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