Toffee Malteser Decadence | Creamy Toffee Malteser Dessert

Toffee Malteser Decadence
Toffee Malteser Decadence | Quick Dessert | Good Food

 A delicious dessert, inspired by Eton Mess.  Very quick and simple to make, this is ready in about 10 minutes.  Perfect for impromptu entertainment!

Serves:                    4
Preparation Time: 10 mins


  • 1 x 397g tin sweetened condensed milk
  • 400ml fresh double cream
  • Toffee sauce – to taste
  • 100g Maltesers


  1. Whisk the cream to a thick/firm consistency
  2. Whisk the condensed milk (it won’t thicken like cream but the whisking will help to lighten the texture by introducing air into the condensed milk)
  3. Place the Maltesers in a plastic food bag, close the bag, then using a rolling pin, hammer away at the Maltesers to crush them.  Don’t crush them too finely as the beauty of this recipe is the crunch that hits you with every decadent mouthful.  It’s particularly delicious if the pieces of Maltesers are uneven in size!
  4. Fold the condensed milk and approx. 2/3rds of the crushed Maltesers into the whipped cream
  5. Place some toffee sauce into the bottom of each of 4 dessert cups/wine glasses
  6. Place a good dollop of creamy mixture into each glass, on top of the toffee sauce
  7. Squirt some toffee sauce over the creamy mixture, then place the remainder of the creamy mixture on top
  8. Finish off by sprinkling the remaining crushed maltesers over the top of each cup/glass of dessert, with a final squirt of toffee sauce on top.  

To retain maximum crunch, don’t wait too long before serving, but if you don’t serve immediately, make sure you refrigerate the cups so the cream stays firm. 

Gloriously Good!!!

Toffee Malteser Decadence | Quick Dessert | Good Food

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Sweet Cous-Cous | Cous-Cous with sugar & cinnamon | Moroccan dessert with Cous-Cous

I’ve just had a delicious breakfast with a difference…

I had some Cous-Cous left over from last night, so I remembered a delicious dessert I had while on holiday in Morocco on a guided tour, eating a traditional meal by a campfire in the desert with a nomadic group.  They served us cous-cous with sugar & cinnamon.  The traditional way to eat it was to pick it up in your hand & roll it to make it into almost a paste, then eat it, but I find that a spoon works equally well 😉

So, this is supposed to be a dessert, and a delicious one it is, at that, but why not have it as a tasty alternative breakfast?  Use as much (or little) sugar & cinnamon as suits your tastebuds.

Gloriously Good…whether served hot or cold!

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