Serves 6

Ingredients

• 1 strawberry jelly
• 200g (7oz) sponge fingers
• 225g (1/2lb) strawberries
• 100g Cadbury's Bournville chocolate
• 284ml (1/2 pint) double cream
• 150g carton thick strawberry yogurt
• 125g (4oz) cream cheese
• 5 Cadbury's Flake from the 99 pack

Also, you will require

• A 1kg (2lb) loaf tin lined with cling film

Step 1

Dissolve the jelly in 275ml (1/2 pint) boiling water. Lay about 8 sponge fingers across the tin base then soak with jelly. Place a layer of sliced strawberries on top and moisten again.

Step 2

Melt some of the then cool the chocolate. Whisk together the cream, yogurt and cream cheese, then divide in half. Stir chocolate into one amount and all but 4 tablespoons of jelly into the other. Spread half the chocolate cream, in the tin, with 2 tablespoons of jelly, then add a further layer of sponge fingers, sliced strawberries and chocolate cream, completing with fingers on top, moistened with jelly. Press down slightly and leave overnight.

Step 3

Carefully turn the dessert onto a plate. Swirl over the strawberry cream. Decorate with Flake and strawberries.

 Serves 8

Ingredients

• 200g Cadbury's Bournville chocolate
• 125g (4oz) butter
• 225g (8oz) plain flour

Filling

• 4 eggs
• 125g (4oz) caster sugar
• 50g (2oz) cornflour
• 275ml (1/2 pint) milk
• 284ml (1/2 pint) double cream
• 5ml (1 tsp) vanilla essence
• 10ml (2 tsps) gelatine
• Strawberry jam
• 225g (8oz) strawberries

Also, you will require

• A 20-23cm (8-9 inch) deep flan tin

Step 1

Melt half the chocolate. Rub fat into the flour, then add the chocolate with 1 tablespoon water. Bind the pastry together and press into the tin being careful to avoid thick corners. Prick the base. Bake at Gas Mark 4, 180°C, 350°F for about 25 minutes until cooked.

Step 2

Whisk eggs, sugar and cornflour together until thick. Heat the milk, cream and essence but do not allow to boil; beat into the eggs then return to the clean pan. Stir the custard over a low heat to thicken, again without boiling.

Step 3

Sprinkle on gelatine, stirring until dissolved; divide in half. Reserve 6 squares of chocolate, melt remainder in one amount of custard; cool.

Step 4

Spread jam in the pastry case, pour in the chocolate custard and leave until firm, before pouring on the plain custard. Leave the pie to set completely.

Step 5

Decorate with sliced strawberries brushed with warm jam.

The ice-cream won't have a chance to melt on these party treats,
they will be demolished in seconds but serve them in small dishes just in case.Makes 12.

 Ingredients

• 100g bar Cadbury's Bournville chocolate
• 50g (2oz) soft margarine
• 50g (2oz) soft brown sugar
• 2 eggs
• 75g (3oz) self-raising flour
• 125g (4oz) soft cream cheese
• 25g (1oz) caster sugar
• 1.5 litres (21/2 pints) vanilla ice-cream

To decorate

• 1 pkt Cadbury's milk chocolate Buttons
• 36 seedless raisins
• 1 liquorice bootlace

Also, you will require

• A 12 space bun tin or 12 paper cases and a baking tray
• An ice-cream scoop

Step 1

Melt the chocolate, then beat in the fat, brown sugar, 1 egg and flour. Beat thoroughly for 3 minutes, then divide between the bun tins or paper cake cases.

Step 2

Beat the cream cheese with the caster sugar and remaining egg, then drop a good teaspoonful of the mixture onto each bun. If you use paper cake cases, arrange them close together on a baking tray so that they do not spread.

Step 3

Bake in an oven Gas Mark 4 / 180°C / 350°F for about half an hour until well risen. Turn out if using a bun tin, then cool on a wire tray.

Step 4

The bears' heads can be made in advance and stored in the freezer. To make them, take scoops of ice-cream and decorate with Button ears on top, raisin eyes and noses and liquorice mouths. Just before serving, place a head on each bun.

Step 5

To make brown bears use chocolate ice-cream with Cadbury's creamy-white Buttons for ears.

RECIPE OF LIFE

Click here