TEATIME TREATS

Chocolate and popcorn bark

BREAKS INTO ABOUT 15 PIECES

300g (10½oz) dark chocolate
100g (3½oz) white chocolate
a small handful of mini pretzels
Popcorn Shed’s Butterly Nuts Gourmet
Popcorn Popcorn Shed’s Mini Pop! Toffee Popcorn

1 Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water. Set aside and repeat the process with the white chocolate.

2 Line a baking sheet with parchment paper and pour the melted dark chocolate onto the sheet. Spread with a heatproof silicone spatula to get an even layer, then drop spoonfuls of white chocolate and create swirls with a fine wooden stick or a knife.

3 Immediately sprinkle the mini pretzels and popcorn over the chocolate, then gently use your hands to press the toppings into the chocolate.

4 Let it cool at room temperature on a flat surface, then transfer to the refrigerator until completely hardened.

5 Break the bark using a sharp knife and store in an airtight container at room temperature.

Maple & cinnamon sticky buns

MAKES 16

For the dough

500g (1lb 1oz) Strong White Bread Flour (we like Allinson)
1½ tsp salt
75g (2¾oz) Billington’s Unrefined Golden Caster Sugar
50g (1¾oz) unsalted butter
7g Easy Bake Yeast (we like Allinson)
1 large free-range egg, lightly beaten
275ml (9½fl oz) whole milk

For the filling

2 tsp ground cinnamon
85g (3oz) light Billington’s Muscovado Sugar
100g (3½oz) raisins

For the sauce

125g (4½oz) unsalted butter, melted
125ml (4½fl oz) Billington’s Very Dark Maple Syrup
120g (4oz) walnuts, chopped
50g (1¾oz) Billington’s Light Muscovado Sugar

1 To make the dough: Bring the milk to the boil, then remove from the heat and stir in the butter until melted. Set aside to cool until lukewarm.

2 In a large bowl, combine the flour, caster sugar, yeast and salt. Mix to combine.

Mix the egg into the cooled wet ingredients, then add this to the dry ingredients. Mix well with a wooden spoon or a