10 minutes to prepare plus freezing time
Serves 4

2 ripe mangoes
284 ml pot double cream
½ x 500g tub fresh vanilla custard
4 x Mrs Crimbles Plain or Chocolate Macaroons, chopped into small pieces
1tsp vanilla extract
2 tbsp Rum

Peel and stone the mangoes and place the flesh in an electric blender together with the double cream. Blend to a smooth consistency.

Tip the pureed mango mixture into a bowl with the vanilla custard, then fold in the macaroons together with the vanilla extract and rum.

Put the mixture into a freezer proof container and leave to set in the freezer for about 1 hour.  Stir the ice-cream bringing in the sides of the mixture as it freezes.  Replace in the freezer and continue to mix every half hour or so until it is almost solid.

Remove from the freezer 10-15 minutes before serving to allow it to soften a little.  

Knickerbocker Glory

10 minutes to prepare
Makes 4 x 250ml glasses

For the Chocolate Sauce
50g milk chocolate, broken into small pieces
25g butter
25g golden syrup

4 x Mrs Crumbles Chocolate Brownies, crumbled
425g (213g Drained) can cherries, drained and halved, juice reserved
8tbsp vanilla ice cream
8tbsp (200ml) softly whipped cream

First make the chocolate sauce by slowly melting the chocolate, butter and golden syrup together in a small sauce pan until you have a smooth glossy sauce. Keep warm.

Divide the brownies equally between 4 sundae or large wine glasses.  Drizzle 2tsp of juice over the brownies in each glass.

Scatter a tablespoon of cherries drained into each dish, then top with 2 scoops of ice cream.  Finally swirl the whipped cream over the ice cream and drizzle with the warm chocolate sauce. Serve immediately

Chocolate brownie trifle

15 minutes to prepare
Serves 6

75g plain chocolate (plus a little extra for decoration)
500g tub fresh vanilla custard ( or use homemade)
4 x Mrs Crimbles Brownies, broken into small chunks
350g jar Morello Cherries, drained, juice reserved

Melt the chocolate and stir in the custard over a pan of boiling water

Scatter the brownie pieces in the bottom of a pretty glass trifle dish. Drizzle over 4 tbsp of the reserved cherry juice.  Spread the drained cherries evenly over the brownies. Pour the custard over the cherries and brownies. Place in the fridge and allow the custard to set.

Decorate with a little of the extra grated chocolate.
Place in the fridge until ready to serve

Rocky Road Cakes

20 minutes to prepare plus chilling time
Makes 12

50g butter
1tbsp golden syrup
125g milk or plain chocolate
50g glace cherries, halved
4 x Mrs Crimbles Coconut Macaroons, chopped into small cubes
25g mini marshmallows - use the rest of the pack for decorating the tops

In a medium sized saucepan melt the butter, golden syrup and chocolate together over a medium heat, stirring to make a rich sauce.  Allow the sauce to cool for about 10 minutes.

Stir in the cherries, macaroons and marshmallows and mix well.

Place 12 paper cake cases in to a 12 hole bun tray and spoon the mixture equally between them.  Finally put the tray in the fridge and leave to set.

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