Ingredients
for the base
- 300g (10oz) Hobnobs, finely crushed
- 60g (2¼oz) unsalted butter, melted
for the filling
- 400ml (14fl oz) double cream
- 250g (9oz) dark chocolate, melted
- 300g (10oz) raspberries, plus extra, to decorate
you will need
- 20cm (8in) springform tin, the base and sides lined with baking parchment
Method
To make the base, place the ingredients in a bowl and mix until well combined. Press into the base of the prepared tin and chill for 1 hour.
To make the filling, gently heat the cream in a heavy-based saucepan, remove from the heat and add the melted chocolate, mixing well to bring it together.
Crush the raspberries over the biscuit base, cover with the chocolate and cream mix, and leave to set overnight or for a couple of hours. To serve, remove from the tin and decorate the top with fresh raspberries. The pie will keep in the fridge for 2 days.
-
Chocolate coffee brownie mince pies
Try a new spin on an old classic with these chocolate coffee brownie mince pies, the perfect blend of familiar, comforting, Christmas flavours with a crowd-pleasing chocolate and coffee twist
By Jen Bedloe Published
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Zara Tindall's raspberry red coat and cherry knee-high boots made the chicest winter uniform
And her tortoise shell shades and designer bag topped it off
By Caitlin Elliott Published
-
Princess Beatrice’s raspberry mini dress is tempting us away from a muted winter colour palette
Princess Beatrice just wore a fabulous deep pink mini dress with tights and boots and she's inspired us to add this shade into our wardrobe
By Emma Shacklock Published
-
Amanda Holden's chocolate suede skirt and white knitted vest are from one of our favourite brands
If you're wondering how to style a suede skirt this is how
By Molly Smith Published