Mondelēz Foodservice Range & Recipe Guide T he mondelez Brand Family:

in the uk, is... Candy No.1 No.1

Biscuit Hot Chocolate Soft Cheese No.2 No.1 No.1

Nielsen, Total Market - 13.07.19

2 CadHot Chocolatebury Range

Consolidated Sales Out - July 2020

3 OCadburyreo Luxury Instant Hot Chocolate with

ESTIMATED RSP PER ESTIMATED Ingredients CTOS PER SERVE GROSS MARGIN SERVE PER SERVE • 4 tsp (28 gram) - Instant Choc • 200ml Hot Water • 10g Spray Cream £0.48 £2.95 80% • 4 Oreo Standard • 20g Choc Topping Sauce

1.METHOD Combine the hot chocolate powder with boiling water. 2. Top with squirty cream 3. Add broken Oreo biscuits to cream and dress with chocolate topping sauce. ESTIMATED CALORIES PER SERVE 292l kca

4 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Prices and information are estimated and retailer is free to set its own prices. OCadburyreo Luxury Instant Hot Chocolate with Oreo CCadburyADB LuxuryURY Hot chocolate with Popcorn and Fingers

ESTIMATED RSP PER ESTIMATED Ingredients CTOS PER SERVE GROSS MARGIN SERVE PER SERVE • 2 tsp (12 gram) - Cadbury Drinking Chocolate • 150ml Semi Skimmed Milk £0.58 £2.95 76% • 2-3 tbsp (10grams) of Spray Cream • 1 bar Cadbury • 2 • 10 grams Sweet Popcorn 1.METHOD Place 2 tsp of Cadbury Drinking Hot Chocolate • 20g Caramel Topping Sauce into a suitable mug. 2. Pour cold semi skimmed milk into a metal pitcher, and steam to approx. 60˚C. Please note: this should increase the 150ml of milk to around 200ml once steamed 3. Pour the milk into the 200ml mug/ glass and stir well. 4. Top with squirty cream ESTIMATED CALORIES 5. Sprinkle with broken Crunchie pieces and popcorn PER SERVE 6. Dress with caramel sauce 7. To finish add 2 Cadbury Fingers into the squirty cream. 406.9 kcal

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 5 Prices and information are estimated and retailer is free to set its own prices. CCadburyADB URYseasonal SEASONAL hot chocolate with gingerbread

Ingredients ESTIMATED RSP PER ESTIMATED CTOS PER SERVE GROSS MARGIN • 4 tsp (28 gram) - Cadbury drinking SERVE PER SERVE Chocolate • 200ml Boiling Water • 1 tsp Gingerbread Syrup £0.64 £2.95 74% • 15g Spray Cream • 0.5g Chocolate Strands 1.METHOD In a glass, combine the hot chocolate • Gingerbread man (optional) powder with the boiling water, stirring well to dissolve 2. Stir in the gingerbread syrup 3. Top with squirty cream, chocolate ESTIMATED CALORIES sprinkles and a gingerbread biscuit PER SERVE 203.8 kcal 6 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Prices and information are estimated and retailer is free to set its own prices. CCadburyADB URYseasonal S hotea chocolateSonal with

ESTIMATED RSP PER ESTIMATED CTOS PER SERVE GROSS MARGIN Ingredients SERVE PER SERVE • 2 tsp (12 gram) - Cadbury Drinking Chocolate • 150ml Semi Skimmed Milk steamed to approx. 60˚C • 4 Cadbury Mini Eggs £0.35 £2.95 86% • 10g Spray Cream

1.METHOD Roughly chop half the Mini Eggs 2. Place 2 tsp of Cadbury Drinking Hot Chocolate into a suitable mug. 3. Pour cold semi skimmed milk into a metal pitcher, and ESTIMATED CALORIES steam to approx. 60˚C. Please note: this should increase PER SERVE the 150ml of milk to around 200ml once steamed 4. Pour the milk into the 200ml mug/ glass and stir well. 5. Top with squirty cream and Mini Eggs. 264.1 kcal

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 7 Prices and information are estimated and retailer is free to set its own prices. CPerfectADB ServeURY Cadbury Drinking Hot Chocolate

ESTIMATED RSP PER ESTIMATED Ingredients CTOS PER SERVE GROSS MARGIN SERVE PER SERVE • 2 tsp (12 grams) - Cadbury Drinking Chocolate • 150ml Semi Skimmed Milk, steamed to £0.17 £1.95 90% approx. 60˚C

1.METHOD Place 2 tsp of Cadbury Drinking Hot Chocolate into a suitable mug. 2. Pour cold semi skimmed milk into a metal pitcher, and steam to approx. 60˚C. Please note: this should increase the 150ml of milk to around 200ml once steamed ESTIMATED CALORIES 3. Pour the milk into the 200ml mug/ glass and stir well. PER SERVE 4. Serve hot and dusted with a little extra Cadbury Drinking Chocolate powder. 118.7 kcal 8 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Prices and information are estimated and retailer is free to set its own prices. CPerfectADB ServeURY Cadbury Drinking Hot Chocolate CPerfectADB ServeURY Cadbury Instant Hot Chocolate

ESTIMATED RSP PER ESTIMATED CTOS PER SERVE GROSS MARGIN Ingredients SERVE PER SERVE • 4 tsp (28 grams) - Cadbury Instant Choc • 200ml Boiling Water £0.14 £1.95 90%

1.METHOD Combine the hot chocolate powder with the boiling water ESTIMATED CALORIES 2. Serve in a tall glass or mug PER SERVE 115.6 kcal A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 9 Prices and information are estimated and retailer is free to set its own prices. CCadburyADBURY Choc Shake Mocha

ESTIMATED RSP PER estimated Ingredients CTOS PER SERVE GROSS MARGIN • 2 tsp (14 grams) - Cadbury Choc Shake SERVE PER SERVE Powder • 200ml Semi Skimmed Milk • 45g Espresso £0.67 £3.50 81% • A dusting of Bournville Cocoa Powder

1.METHOD Blend the choc shake powder with the cold milk until smooth 2. Stir in the espresso ESTIMATED CALORIES PER SERVE 3. Serve in a tall glass with squirty cream on top and a dusting of cocoa powder 188.9 kcal

10 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Prices and information are estimated and retailer is free to set its own prices. MONDELEZIngredient Solutions

Standard Chocolate Total Coverage exc discounters MAT 12.08.18 Nielsen MAT Value Sales July 2019

Prices and information are estimated and retailer is free to set its own prices. 11 BBournvilleOURNVI GooeyLLE Brownies

1.METHOD Preheat oven to 180 ⁰C, gas mark 4. Grease and line the base and sides of a 20cm square cake tin with baking parchment. Serves PREP TIME To COOK 2. Melt the chocolate and butter in a 16 20 MINS 30 MINS bowl over a pan of simmering water. Cool slightly. Ingredients 3. Whisk the eggs and sugar until thick and creamy, pour over the chocolate 175g Unsalted Butter • mixture and fold in. • 3 Eggs • 250g Caster Sugar 4. Sift in the flour and cocoa and fold • 50g Plain Flour in the nuts. Pour into the prepared • Chopped walnuts tin, making sure it goes right into the • 175g Bournville cocoa corners and bake for 25-30 minutes. The top should be crusty with a slight wobble underneath. 5. Cool completely in the tin (can refrigerate overnight which aids £0.31c ost per mar82%gin per cutting) and then cut into squares or £2.00RSP serving serving triangles

12 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Prices and information are estimated and retailer is free to set its own prices. BDoubleOURN ChocolateVILLE Blueberry Muffins

1.METHOD Preheat the oven to 180 C/160C fan / gas mark 4 and line a 12 hole muffin tin with paper muffin cases. 2. Sift the flour, cocoa and baking Serves PREP TIME To COOK powder into a bowl. Very roughly chop 12 15 MINS 20-25 MINS the into quarters and

Ingredients add to the flour with the sugar. 3. Mix together the eggs, milk and • 200g plain flour melted butter and pour on to the dry • 30g Bournville Cocoa ingredients . Stir until mixed and a firm • 1 tbsp (15g) baking powder batter has formed. Lightly stir in the • 100g Cadbury Giant Chocolate Buttons • 100g dark brown sugar blueberries. • 2 eggs Estimated 4. Divide the mixture equally between • 150ml semi-skimmed milk C ALorIES per the muffin cases. Immediately bake for serve • 100g butter, melted 20-25 minutes or until well risen and • 200g fresh blueberries 236 KCAL just cooked in the middle.

Estimated Delicious served warm and best Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve eaten on day of baking. serving £0.22 £2.00 73% A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet.

13 BDoubleOURN ChocolateVILLE Muffins with Cadbury 99

1.METHOD Preheat the oven to 180 C/160C fan /gas mark 4 and line a 12 hole muffin tin with paper muffin cases. 2. Sift the flour, cocoa and baking powder into a To COOK bowl. Very roughly chop the Cadbury Flakes Serves PREP TIME into chunks and add to the flour with the sugar. 12 20 MINS 20-25 mins 3. Mix together the eggs, milk and vegetable oil and pour on to the dry ingredients. Stir until mixed Ingredients and a firm batter has formed. Divide the mixture • 200g self raising flour • 250g icing sugar equally between the muffin cases. Immediately • 30g Bournville Cocoa • 100g butter, softened bake for 20-25 minutes or until well risen and • 1 tsp vanilla extract just cooked in the middle. Leave to cool. • 2 tsp (10g) baking 4. Meanwhile make the frosting. Sift the icing sugar • 1-2 tablespoons semi- powder into a bowl and add the softened butter. Beat • 100g of Cadbury Flake 99 skimmed milk well until thoroughly mixed. Stir in the vanilla • 100g dark brown sugar • Chocolate vermicelli extract and enough milk to give a firm but • 2 eggs (optional) pipeable frosting. • 150ml semi-skimmed milk 5. Place in a large piping bag, fitted with a star • 100g vegetable oil nozzle and pipe swirls of frosting over each of the muffins, to resemble soft ice cream. 6. Cut each of the Cadbury Flake 99 bars into two Estimated pieces and then each of those pieces in half, Estimated RSP Estimated GROSS MARGIN C ALorIES per lengthwise. Decorate each muffin with a piece c ost per serve per serve per serve serve of flake and if liked a sprinkling of chocolate £0.27 £2.00 83% 387 KCAL vermicelli. A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet.

14 BHoneycombOURNVI LLEChocolate Tiffin with Cadbury

1.METHOD Grease and line a 16 x 26cm tin with baking parchment. 2. In a large saucepan, melt the butter, cocoa and syrup together. Remove from the heat Serves PREP TIME To COOK and stir in the chopped digestive biscuits 24 20 MINS 2 hours and apricots. Then lightly stir in the Oreo Pieces. Ingredients 3. Spoon the mixture into the prepared tin and press down, smoothing the surface with a • 150g butter, melted spoon. • 30g Bournville Cocoa 4. Melt both the together in a bowl • 100g golden syrup over a saucepan of simmering water. When • 250g digestive biscuits, roughly chopped melted, stir together and pour over the • 120 g chopped dried apricots biscuit mixture, using a knife to spread the • 120g Oreo Small Crushed Cookie Pieces chocolate to completely cover the surface. • 110g 5. Roughly chop the Crunchie bars into pieces • 100g Bournville Dark Chocolate and sprinkle over the melted chocolate. • 2 x 32g bars of Cadbury Crunchie Cover the surface of the tray with cling film and refrigerate for about 2 hours to set. Cut into pieces just before serving. This is quite a Estimated Estimated RSP Estimated rich treat, so don’t cut large pieces. GROSS MARGIN c ost per serve C ALorIES per per serve per serve serve £0.30 £2.50 85% 212 KCAL A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet.

15 BAmericanOURN StyleVILLE Chewy Chocolate Peanut Cookies

1.METHOD Sift the flour, cocoa and bicarbonate of soda into a bowl. 2. In a separate bowl, mix together the melted butter, brown sugar and caster sugar. Add Serves PREP TIME To COOK the egg and egg yolk and beat well together. 24 15 MINS 12-15 MINS Then add the sifted ingredients and peanuts and stir until thoroughly combined. Ingredients 3. Very roughly chop the Cadbury Flake 99 into chunks and lightly stir into the cookie dough. • 225g plain flour 4. Spoon mounds of dough, (about the size of • 25g Bournville Cocoa a golf ball for medium sized cookies) onto • Half a tsp Bicarbonate of Soda baking sheets lined with non stick baking • 175g butter, melted paper. Allow plenty of space for the cookies • 220g dark brown sugar to spread, so only cook 5 or 6 per baking • 60g caster sugar Estimated sheet and cook in batches if necessary. • 1 egg, plus 1 egg yolk C ALorIES per serve 5. Bake at 180 C/160C fan /gas mark 4 for about • 100g salted peanuts 12 minutes for medium sized cookies or • 100g of Cadbury Flake 99 185 KCAL until the edges are just beginning to brown. Larger biscuits may take 2-3 minutes more.

Estimated Allow to cool before serving. Or store in an Estimated RSP GROSS MARGIN c ost per serve airtight container for up to three days. per serve per serve £0.15 £1.50 88% A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet.

16 BChocolateOURNVI OrangeLLE Christmas Stars

1.METHOD Mix the softened butter and caster sugar together in a large bowl using a spoon. Add the egg yolk and orange zest and stir until mixed. 2. Sift together the flour and cocoa and add to the buttery mixture and stir well until all the Serves PREP TIME To COOK ingredients are combined and stick together to 24 10 MINS 10-13 MINS form a dough. 3. Cover and refrigerate for about 30 minutes or Ingredients until quite firm. Roll out the dough on a very well floured surface to about the thickness of a • 250g butter, softened two pence piece. Cut out the dough using a star • 140g caster sugar shaped cutter and place on baking sheets lined • 1 egg yolk with non stick baking paper. Re-roll any off cuts and repeat. Other festive shaped cutters can • Finely grated zest of 1 orange Estimated • 275g plain flour C ALorIES per also be used. • 25g Bournville cocoa serve 4. Bake at 180 C/160C fan /gas mark 4 for about 10 minutes for mini biscuits or until the edges are • 10g icing sugar 78 KCAL • 50g Bournville Dark Chocolate, melted just beginning to brown. Larger biscuits may take 2-3 minutes more. Allow to cool before decorating. Dust the biscuits lightly with a little icing sugar and finely drizzle with the melted Estimated chocolate. Allow the chocolate to set before Estimated RSP GROSS MARGIN c ost per serve per serve serving. Can be stored in an airtight container per serve for up to three days. £0.16 £1.50 87% A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet.

17 cRaspberryadbury Ripple Cheesecake with Flake Pieces

1.METHOD Have ready a 21cm, springform cake tin. 2. Mix the biscuit crumbs and melted butter together and stir in 40g of the Flake Pieces. Press firmly into the base of the cake tin. Serves PREP TIME setting time 3. Put the Philadelphia, soured cream and sugar 3 hours into a large bowl and whisk until thick and 12 20 MINS creamy. 4. Puree the raspberries and then sieve to Ingredients discard the pips. • 200g digestive biscuits, crushed 5. Meanwhile, soak the gelatine leaves in • 60g butter, melted cold water for 5 minutes. Place the soaked • 120g Cadbury Flake Pieces roughly chopped leaves in a small pan with the milk and just • 500g Philadelphia Original melt over a very low heat. Stir the melted • 300ml soured cream gelatine mixture into the whisked cheesecake • 100g caster sugar ingredients. Quickly stir in the remaining 80g • 150g fresh raspberries of chopped Flake Pieces and ripple most of • 4 leaves (7g) leaf gelatine the raspberry puree very lightly through the cheesecake. • 50ml semi-skimmed milk 6. Immediately spoon the rippled mixture over the cheesecake base and lightly swirl any remaining puree over the surface. Leave for at Estimated least 3 hours to set before removing from the Estimated RSP GROSS MARGIN ESTIMATED CALORIES c ost per serve mar82%gin per per serve per serve tin and serving in slices, decorated as liked. PER SERVE serving £0.92 £2.80 346 kcal 59% 18 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. cRaspberryadbury Traybake with Flake Pieces

1.METHOD Have ready a greased and lined 18cm x 28cm rectangular baking tin and preheat the oven to 160C fan, 180C conventional, gas mark 4. Serves PREP TIME To COOK 22-25 MINS 2. Put the butter and caster sugar into 18 20 MINS a bowl and whisk together until light and fluffy. Gradually whisk in the Ingredients eggs. Add the flour, baking powder and Flake Pieces and fold in gently • 175g butter, softened until thoroughly combined. Spoon 175g caster sugar • the mixture into the baking tray and • 3 medium eggs smooth the surface • 190g self-raising flour 3. Dot the sponge mixture randomly • 1 tsp baking powder • 100g Cadbury Flake Pieces roughly chopped with the raspberry halves and then • 100g fresh raspberries, halved immediately bake for 22-25 mins or until well risen and firm. 4. Allow to cool before cutting into

Estimated Estimated portions. Estimated RSP GROSS MARGIN C ALorIES per c ost per serve mar82%gin per per serve per serve serve serving £0.31 £1.50 74% 185 KCAL A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 19 cStrawberryadbury Milkshake with Flake Pieces

Ingredients • 180ml ice cold semi skimmed milk • 120g fresh strawberries, hulled and sliced • 30g Cadbury Flake Pieces roughly chopped Serves PREP TIME • 10g caster sugar 1 5 MINS

1.METHOD Put all the ingredients into a blender. Blend for 30-40 seconds or until the Estimated milkshake is quite thick and the Flake C ALorIES per serve Pieces dispersed throughout the mixture. 2. Pour into a tall glass and serve 324 KCAL Estimated immediately, decorated as liked. Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve serving £1.57 £2.80 30%

20 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. cStrawberryadbury Milkshake with Flake Pieces CSummerADBURY Berry Sundae with Flake Pieces

Ingredients • 180ml ice cold semi skimmed milk Ingredients • 120g fresh strawberries, hulled and sliced • 80g of mixed summer berries. i.e. • 30g Cadbury Flake Pieces roughly chopped Strawberries, raspberries, blueberries. • 10g caster sugar Serves PREP TIME • 25g Cadbury Flake Pieces roughly chopped 1 5 MINS • 2 scoops of vanilla ice cream METHOD • Approx. 15g dairy spray cream 1. Halve or slice the strawberries if they are large. Arrange the berries, most of the Flake Pieces and ice cream in a sundae glass. Estimated Estimated Estimated RSP C ALorIES 2. Finish with a swirl of dairy cream GROSS MARGIN c ost per serve mar82%gin per per serve per serve per serve and decorate with the remaining serving £1.43 £2.80 Inclusions. Serve immediately. 36% 309 KCAL

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 21 C HazelnutADB UR& So yChocolatey Cookies with Flake Pieces

1.METHOD Sift the flour, cocoa and bicarbonate of soda into a bowl. 2. In a separate bowl, mix together the To COOK melted butter, brown sugar and hazelnut makes 18-24 PREP TIME spread. Add the egg and egg yolk and beat cookies 15 MINS 12-15 MINS well together. 3. Add the sifted ingredients, the hazelnuts Ingredients and the Flake Pieces and stir until thoroughly combined. • 225g plain flour 4. Spoon mounds of dough, (about the size • 25g Bournville Cocoa of a golf ball for medium sized cookies) • Half a tsp Bicarbonate of Soda onto baking sheets lined with non stick • 175g butter, melted baking paper. Allow plenty of space for • 250g light brown sugar the cookies to spread, so only cook 5 or • 40g chocolate hazelnut spread 6 per baking sheet and cook in batches if • 1 egg, plus 1 egg yolk necessary. • 100g blanched hazelnuts, coarsely chopped 5. Bake at 160C fan, 180C conventional, gas • 100g Cadbury Flake Pieces roughly chopped mark 4 for about 12 minutes for medium sized cookies or until the edges are just beginning to brown. Larger biscuits may

Estimated take 2-3 minutes more. Allow to cool ESTIMATED Estimated RSP GROSS MARGIN c ost per serve mar82%gin per before serving. Or store in an airtight C ALorIES per serve per serve PER SERVE serving container for up to three days. £0.21 £1.50 83% 198 kcal 22 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. CVanillaAD CupcakesBURY with chocolate frosting & Flake Pieces

1.METHOD Preheat the oven to 160C fan, 180C conventional, gas mark 4 and line a 12 hole bun tin with cupcake cases or small muffin cases. 2. Make the cupcakes: Roughly chop the Flake To COOK Inclusions to about half their size. Sift the flour serves PREP TIME and baking powder into a bowl and stir in 90g 12 20 MINS 18-20 MINS of the chopped Flake Pieces. Put the butter and caster sugar into another bowl and whisk together until light and fluffy. Gradually whisk in Ingredients the eggs and vanilla extract. Add the flour and Flake mixture and fold in gently until thoroughly • 100g Cadbury Flake Pieces roughly chopped combined. Divide between the cupcake cases. • 200g self-raising flour Bake for 18-20 mins until well risen and firm. • 1 tsp baking powder Estimated Cool on a wire rack. • 150g butter, softened C ALorIES per 3. Make the frosting: Melt the chocolate in a bowl • 150g caster sugar serve over a pan of simmering water. Allow to cool • 3 medium eggs until the chocolate no longer feels warm to touch. • 1 tsp vanilla extract 421 KCAL 4. Gradually beat the icing sugar into the softened Ingredients for the chocolate frosting: butter. Fold in the melted chocolate. Pipe swirls • 70g Bournville chocolate of frosting onto each cake. Lightly crumble the • 200g icing sugar remaining Flake Pieces and sprinkle over the icing. • 100g butter, softened Estimated Estimated RSP GROSS MARGIN c ost per serve Cook’s Note. If the icing is a little too stiff to per serve per serve pipe, then stir in a little milk. £0.34 £2.00 79%

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 23 cBanoffeeadbury Milkshake with Crunchie Bits

1.METHOD Put the milk, ice cream, banana and toffee sauce into a blender. Blend until smooth. Add most of the Crunchie Bits Serves PREP TIME reserving a few for decoration. Blend 1 5 MINS again for just 2 seconds. 2. Pour into a tall glass and decorate with a swirl of spray cream and the remaining Crunchie Bits. Serve Ingredients Ingredients immediately. • 180ml ice cold semi skimmed milk • 1 scoop vanilla ice cream • 1 large or 2 small bananas, ESTIMATED CALORIES roughly sliced PER SERVE • 1 dessertspoon toffee sauce • 30g Cadbury Crunchie Bits 491 kcal • Dairy spray cream for decoration. Estimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve serving £1.07 £2.80 62%

24 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. CRockyAD BRoadURY Clusters with Crunchie Bits

1.METHOD Melt together the butter, chocolate, and golden syrup in a bowl over a saucepan of simmering water. 2. Meanwhile break the digestive biscuits into bite size pieces and place in a large bowl together SERVES PREP TIME SET TIME with the marshmallows, raisins and 120g of the 2 HOURS Crunchie Bits. Pour over the melted chocolate 18-20 15 MINS mixture and stir until all the ingredients are well coated. 3. Spoon mounds of the rocky road mixture onto baking sheets lined with non stick baking paper. Ingredients Randomly sprinkle the remaining 20g of Crunchie Bits over the mounds. Refrigerate for at least 2 • 100g butter hours before serving. • 250g Cadbury Bournville Dark Chocolate • 40g golden syrup • 150g digestive biscuits ESTIMATED CALORIES • 60g mini marshmallows PER SERVE • 60g mixed raisins • 140g Cadbury Crunchie Bits 199 kcal Estimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve serving £0.35 £1.50 77%

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 25 cBanoffeeadbury Milkshake with Crunchie Bits

1.METHOD Cut the waffle into bite sized chunks and pile into a sundae glass with the scoops of ice cream and popcorn. Serves PREP TIME 2. Scatter generously with the Crunchie 1 5 MINS Bits and drizzle with the maple syrup. Serve immediately.

Ingredients ESTIMATED CALORIES PER SERVE • 1 small waffle • 2 scoops vanilla ice cream 406 kcal • 6g popcorn Estimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per • 30g Cadbury Crunchie Bits per serve per serve serving • 1 dessertspoon maple syrup £1.34 £2.80 52%

26 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. cBanoffeeadbury Milkshake with Crunchie Bits CMillionairesADBURY Chocolate Cake with Crunchie Bits

1.METHOD Grease and base line two 20cm (8in) sandwich tins. Preheat oven to 160 degrees fan, 180 degrees conventional, gas mark 6. 2. For the cake. Sift together the flour, cocoa and baking powder. In a separate bowl, beat together SERVES PREP TIME COOK TIME baking spread and sugar until pale and fluffy. Add 12 15 MINS 25 MINS the eggs, a little at a time, whisking well and then fold in the sifted ingredients. Finally, gently stir in Ingredients the Crunchie Bits. Cake Caramel Icing 3. Divide the mixture between the two tins and level the surface. Bake for about 25 mins or until springy • 200g self-raising flour • 110g butter, softened • 30g Bournville Cocoa • 220g icing sugar to the touch. Loosen the edges with a palette knife, Powder • 90g dulce de Leche and leave to cool in the tins for a few minutes before • 1 tsp baking powder (caramel condensed turning out onto a cooling rack. • 225g baking spread milk) 4. For the icing. Whilst the cake is cooling make the • 225g caster sugar • 10g Cadbury Crunchie icing. Put the butter into a bowl and beat well • 4 eggs, beaten Inclusions, for then gradually beat in the icing sugar, followed by • 100g Cadbury Crunchie decoration the dulce de leche. Use half the icing to sandwich Bits the cakes together and the remaining half to decorate the top. Scatter the remaining Crunchie Bits. Estimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve serving ESTIMATED CALORIES £0.57 £2.80 80% PER SERVE 491 kcal A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 27 cSoftad Bakedbury Cookies with Crunchie Bits

1.METHOD Stir together the flour and bicarbonate of soda into a bowl. 2. In a separate bowl, mix together the melted butter, brown sugar and caster sugar. Add the SERVES PREP TIME COOK TIME egg and egg yolk and beat well together. Then add the sifted ingredients, walnuts, Crunchie Bits 18-24 15 MINS 12-15 MINS and stir until thoroughly combined. 3. Allow the mixture to chill and firm up before Ingredients spooning mounds of dough, (about the size of a golf ball for medium sized cookies) onto baking • 260g plain flour • 100g caster sugar sheets lined with non stick baking paper. Allow • Half a tsp Bicarbonate • 1 egg, plus 1 egg yolk plenty of space for the cookies to spread, so only cook 5 or 6 per baking sheet and cook of Soda • 100g chopped walnuts in batches if necessary. • 175g butter, melted • 150g of Cadbury 4. Bake at 160C fan, 180C conventional or gas mark • 120g light brown sugar Crunchie Bits 4 for about 12 minutes for medium sized cookies or until the edges are just beginning to brown. Larger biscuits may take 2-3 minutes more. Allow to cool before serving. Or store in an airtight container for up to three days. Estimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve serving ESTIMATED CALORIES £0.32 £1.50 79% PER SERVE 191 kcal

28 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Soft Baked Cookies with Crunchie Bits Strawberry and Honeycomb Cheesecake cadbury withcad Crunchiebury Bits

1.METHOD Have ready a 23cm, 9 inch springform cake tin. 2. Mix the biscuit crumbs and melted butter together and stir in 60g of the Crunchie Bits. Press firmly into the base of the cake tin. SERVES PREP TIME set TIME 3. Put the Philadelphia, yogurt and cream together in a large bowl and whisk until thick and creamy. 14 20 MINS 4 hours 4. Hull and roughly slice 400g of the strawberries and put into a blender with the icing sugar and Ingredients blend to a puree. Meanwhile soak the gelatine leaves in cold water for 5 minutes. Place the • 200g digestive • 100g Greek yogurt soaked leaves in a small pan and melt over a very biscuits, crushed • 200ml whipping cream low heat. Immediately stir the melted gelatine into • 75g butter, melted • 500g fresh the strawberry puree. • 200g Cadbury Crunchie strawberries 5. Whisk the puree into the cheesecake mixture and Bits • 100g icing sugar stir in 120g of the Crunchie Bits. Immediately spoon • 500g Philadelphia • 5 leaves (8g) leaf the mixture over the cheesecake base and chill for Original gelatine at least 4 hours to set. 6. Just before serving remove the cheesecake from the tin and serve decorated with both the remaining strawberries and Crunchie Bits. Estimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve serving ESTIMATED CALORIES £1.15 £2.80 59% PER SERVE 357 kcal

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 29 Chocolate Cheesecake Brownies with Cadburycadb ury Dairy Milk Small Chunks

1.METHOD Have ready a greased and lined 18cm x 28cm rectangular baking tin and preheat the oven to 160C fan, 180C conventional or gas mark 4. Serves PREP TIME To COOK 2. Place the butter, chocolate and brown 12 10 MINS 35-40 MINS sugar in a saucepan and stir over a low heat until the butter and chocolate have Ingredients just melted. Remove from the heat and • 125g butter whisk in the eggs. • 125g Bournville dark chocolate 3. Add the flour, cocoa, baking powder and • 200g light brown sugar CDM Small Chunks and stir until well • 120g Cadbury Dairy Milk Small Chunks mixed. Spoon into the prepared baking tin. • 50g plain flour 4. Beat the Philadelphia and caster sugar • 50g Bournville cocoa powder together until smooth. Spoon dollops • 0.25tsp baking powder randomly over the surface of the brownie • 3 medium eggs mixture and swirl the two mixtures lightly • 200g Philadelphia Light together with the tip of a knife, to give a • 40g caster sugar marbled effect. 5. Place in the preheated oven and bake for 35-40 minutes or until just firm. Allow to Estimated Estimated RSP GROSS MARGIN cool before cutting into portions. ESTIMATED CALORIES c ost per serve mar82%gin per per serve per serve PER SERVE serving £0.49 £1.50 59% 358 kcal 30 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Chocolate Cheesecake Brownies with Chocolate Crazed Biscuits with Cadburycadb ury Dairy Milk Small Chunks Cadburycadb uryDairy Milk Small Chunks

1.METHOD Mix together the cocoa, caster sugar and oil. Gradually beat in the eggs until thoroughly combined. 2. Add the flour, baking powder and CDM makes 24 PREP TIME To COOK Small Chunks and mix well until a soft bsiscuit 10 MINS 10-11 mins dough forms. Place in the fridge and allow to chill for about two hours. Ingredients 3. Heat the oven to 170C fan, 190C conventional or gas mark 5. Tip the icing • 35g Bournville cocoa powder sugar into a shallow dish. Use the mixture • 180g caster sugar to form balls, (about 30 grams each.) It will • 60ml vegetable oil be very sticky, so work super quickly. Roll • 2 large eggs each ball in icing sugar to give a generous • 210g plain flour coating. Place, evenly spread out, onto • 1 tsp baking powder baking trays, lined with baking paper. Allow • 120g Cadbury Dairy Milk Small Chunks about 8 biscuits per tray. • 40g icing sugar 4. Bake immediately for about 10-11 minutes or until slightly risen and with a crazed sugar coating. The biscuits will firm up as they Estimated cool and will keep for up to 3 days in an air Estimated Estimated RSP tight tin GROSS MARGIN C ALorIES per c ost per serve mar82%gin per per serve per serve serve serving £0.13 £1.50 89% 127 KCAL A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 31 Billionaires Milkshake with Cadburycadb uryDairy Milk Small Chunks

Ingredients • 180ml ice cold semi skimmed milk • 40g caramel flavoured ice cream • 30g Cadbury Dairy Milk Small Chunks Serves PREP TIME • 30ml double cream 1 5 MINS

Estimated CALORIES 1.METHOD Put all the ingredients into a blender. Blend per serve for 30-40 seconds or until the milkshake is quite thick and the CDM Small Chunks dispersed throughout the mixture. 462L KCA Estimated Estimated RSP 2. Pour into a tall glass and serve immediately, GROSS MARGIN c ost per serve mar82%gin per per serve per serve decorated as liked. serving £0.72 £2.80 68%

32 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Extreme Cheesecake with Cadburycadb uryDairy Milk Small Chunks

1.METHOD Blitz the Oreo Cookie Pieces in a blender for 20 seconds to give a fine crumb. Mix this crumb with the melted butter. Press the mixture firmly into the base of a 23cm springform cake tin. 2. Melt the chocolate in a bowl over a saucepan Serves PREP TIME setting time of simmering water. 15 25 MINS 2-3 hours 3. Meanwhile whisk the Philadelphia and sugar together. Also whip 160ml of the cream until just • 180ml ice cold semi skimmed milk Ingredients thick.. 4. When the chocolate has melted, heat the • 40g caramel flavoured ice cream • 240g Oreo Small Crushed Cookie Pieces remaining 120ml of cream until hot but not • 30g Cadbury Dairy Milk Small Chunks (without filling) boiling. Stir this hot cream into the melted • 30ml double cream • 60g butter, melted chocolate until well mixed • 240g Bournville dark chocolate 5. Allow the chocolate mixture to cool until warm, • 500g Philadelphia Original, at room but not hot and then whisk it into the sweetened temperature Philadelphia. Finally fold in the whipped cream • 50g caster sugar and 100g CDM Small Chunks. • 280ml double cream 6. Spoon the mixture over the biscuit base and level the surface. Refrigerate the cheesecake for two to • 110g Cadbury Dairy Milk Small Chunks three hours to allow it to firm and set. Just before serving, remove from the tin, and sprinkle with the remaining 10g of CDM Small Chunks.

Estimated Estimated Serve cut into portions. Estimated RSP C ALorIES per GROSS MARGIN c ost per serve per serve mar82%gin per Cook’s Note. This is a rich and chocolatey serve per serve serving cheesecake, so serve small portions. £0.69 £2.80 69% 392 KCAL A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 33 Chocolate Full Brownie Sundae with Cadburycadb uryDairy Milk Small Chunks

Ingredients

• 50g chocolate brownie, roughly chopped • Approx. 15g dairy spray cream • 2 dessert spoons chocolate dessert sauce Serves PREP TIME • 15g Cadbury Dairy Milk Small Chunks 1 5 MINS • 1 scoop of vanilla ice cream

1.METHOD Arrange the brownie pieces and cream in a sundae glass whilst adding some of the chocolate sauce and CDM Small Chunks. Estimated 2. Finish with a scoop of ice cream, drizzled C ALorIES per serve with chocolate sauce and a final scattering of CDM Small Chunks. Serve immediately. 449 KCALEstimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve serving £0.72 £2.80 68%

34 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Chocolate Full Brownie Sundae with Rich Chocolate Cake with Cadbury Cadburycadb uryDairy Milk Small Chunks DairyC AD MilkBUR Smally Chunks

1.METHOD Grease and base line two 20cm (8in) sandwich tins. Preheat oven to 160C fan, 180C conventional, gas mark 4. 2. For the cake. Put the cocoa powder and boiling water serves PREP TIME To COOK into a smallish bowl and mix to a smooth paste. Put the remaining cake ingredients, except for the 15 40 MINS 25-30 MINS CDM Small Chunks into a large mixing bowl with the cocoa paste. Using an electric whisk, beat until well combined. 3. Stir in the CDM Small Chunks and divide the Ingredients mixture between the prepared cake tins. Bake for • 50g Bournville Cocoa Powder 25-30minutes or until well risen and shrinking away from the sides of the tin. Allow to cool. • 90ml of boiling water 4. For the ganache. Melt the chocolate in a bowl over • 225g self-raising flour a saucepan of simmering water. Heat the cream in a Estimated • 1.5 tsp baking powder saucepan until just boiling. Pour the cream over the C ALorIES per • 100g baking spread melted chocolate. Stir until smooth and glossy. Set serve aside for 1-2 hours or until thick enough to spread • 250g caster sugar easily over the cake. • 3 eggs, beaten 5. To assemble the cake, remove from the tins and • 2 tsp vanilla extract 395L KCA sandwich the two cakes together with a little of the • 80g Cadbury Dairy Milk Small Chunks ganache. Place on a serving plate and ice the cake all over with the remaining ganache. Scatter generously Ingredients for the chocolate ganache and decoration with the CDM Small Chunks. • 275ml double cream Estimated • 250g Bournville dark chocolate Estimated RSP GROSS MARGIN c ost per serve mar82%gin per • 15g Cadbury Dairy Milk Small Chunks per serve per serve serving £0.37 £2.80 84%

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 35 Strawberry Cookie and Cream no bake desert withcad Oreobury Crumb

1.METHOD Have ready a 22-23cm metal flan ring. 2. To make the base. Put the OREO Cookie Pieces into a food processor and blitz to Serves PREP TIME setting time a fine crumb. Add the melted butter and whizz until thoroughly mixed. Press the 12 20 MINS 3 hours mixture, very firmly into the base and sides of the flan ring. Ingredients 3. To make the strawberry cream, put Ingredients for the base the Philadelphia, sugar and chopped • 300g Oreo crumb strawberries together in a large bowl and • 75g butter, melted whisk until well mixed. Ingredients for the Strawberry Cream • 400g Philadelphia Original 4. Put the jelly into a small saucepan with • 50g caster sugar 50ml of cold water. Heat gently until the • 260g fresh strawberries, hulled and roughly jelly has just dissolved. Do not boil. Whisk chopped the dissolved jelly into the Philadelphia • A tablet of strawberry flavoured jelly (approx. 136g) mixture, then fold in the whipped cream. • 250ml double cream, whipped until thick 5. Pile the filling into the OREO crumb crust. Refrigerate for at least 3 hours to set before serving sliced into portions. This Estimated Estimated Estimated RSP GROSS MARGIN makes a great sharing dessert. C ALorIES per c ost per serve mar82%gin per per serve per serve serve 59% serving £0.77 £3.50 73% 392 KCAL 357 kcal 36 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Strawberry Cookie and Cream no bake desert C NoAD bakeBUR Cheesecakey with Oreo Crumb withcad Oreobury Crumb

1.METHOD Have ready a 21cm, springform cake tin. 2. To make the base. Put the OREO Cookie Pieces into a food processor and blitz Serves PREP TIME setting time to a fine crumb. Add the melted butter 2 hours and whizz until thoroughly mixed. Press 10 15 MINS the mixture, very firmly into the base of

Ingredients the springform tin. 3. To make the cheesecake filling. Put the Ingredients for the base Philadelphia, sugar and cream in a large • 225g Oreo crumb bowl and whisk until thick and creamy. • 55g butter, melted 4. Gently stir in the OREO Cookie Pieces. Ingredients for the cheesecake filling Spoon the cheesecake mixture over the • 450g Philadelphia Original OREO base. Use the back of the spoon • 50g caster sugar • 220ml double cream to push the mixture down ensuring • 100g Oreo crumb there are no air pockets. Smooth the surface with a palette knife. 5. Chill for at least 2 hours before serving cut into portions. Estimated Estimated RSP GROSS MARGIN ESTIMATED CALORIES c ost per serve mar82%gin per per serve per serve PER SERVE serving £0.79 £3.00 67% 327 kcal A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 37 cMillionaireadbury Bites with Oreo Crumb

METHOD1. Have ready a 20cm square tin, fully lined with greaseproof paper 2. For the base. Put the OREO Cookie Pieces into a food processor and blitz to a fine crumb. Add the melted butter and whizz until thoroughly mixed. makes 12-16 PREP TIME To COOK Press the mixture, very firmly into the base of the p ortions 30 MINS 10 mins lined tin. Chill until the caramel is ready. 3. For the caramel. Gently heat the sugar and butter in a heavy based, non-stick pan, stirring until Ingredients melted. Add the condensed milk and bring to a Ingredients for the Oreo biscuit base rapid boil, stirring continuously. Cook for about 2 minutes or until the caramel has thickened. Pour • 250g Oreo crumb the caramel over the OREO base. Allow to cool • 60g butter, melted and set. For the caramel filling and chocolate topping 4. For the chocolate topping. Melt the Bournville • 120g butter in a bowl over a saucepan of simmering water. Meanwhile pop the white chocolate into a • 130g dark brown sugar disposable piping bag and melt in the microwave • 1 x 397g tin condensed milk on a low setting. • 170g Bournville chocolate 5. Pour the melted dark chocolate over the set caramel and spoon to cover the surface • 20g white chocolate completely. Immediately pipe thin lines of white chocolate over the dark chocolate and create a feather pattern using a knife tip. Chill until the Estimated chocolate has set. Remove from the tin before Estimated cutting into small portions, using a sharp knife Estimated RSP GROSS MARGIN C ALorIES per c ost per serve mar82%gin per which has been dipped in hot water. per serve per serve serve serving £0.22 £2.50 Cook’s Note. This is a rich, decadent treat. 89% Serve small portions. 332 KCAL 38 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. cMillionaireadbury Bites with Oreo Crumb C CookiesADB andUR Icey Cream Milkshake with Oreo Crumb

Ingredients • 200ml ice cold semi skimmed milk • 50g soft scoop chocolate ice cream Serves PREP TIME • 40g Oreo crumb 1 5 MINS

Estimated CALORIES 1.METHOD Put the milk, ice cream, and OREO Cookie per serve Pieces into a blender and blend for about 30 seconds or until the cookie pieces are dispersed throughout the milk. 372 KCAL Estimated Estimated RSP 2. Pour into a tall milkshake glass and serve GROSS MARGIN c ost per serve mar82%gin per per serve per serve decorated as liked. serving £0.32 £3.00 87%

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 39 cCrumblyadbury Cookies with Oreo Crumb

1.METHOD Stir together the flour, bicarbonate of soda and OREO Cookie Pieces in a bowl. 2. In a separate bowl, mix together the melted butter, brown sugar and caster sugar. Add Serves PREP TIME cook time the egg and egg yolk and beat well together. 12-15 mins Then add the flour and O mixture and stir until 18-24 15 MINS combined. 3. Allow the mixture to chill and firm up for Ingredients approximately one hour before spooning mounds • 250g plain flour of dough, (about the size of a golf ball for medium sized cookies) onto baking sheets lined with non • Half a tsp Bicarbonate of Soda stick baking paper. Allow plenty of space for the • 150g Oreo crumb cookies to spread, so only cook 5 or 6 per baking • 170g butter, melted sheet and cook in batches if necessary. • 180g light brown sugar 4. Bake at 180 C/160C fan/gas mark 4 for about 12 • 100g caster sugar minutes for medium sized cookies or until the • 1 egg, plus 1 egg yolk edges are just beginning to brown. Larger biscuits may take 2-3 minutes more. Allow to cool before serving, or store in an airtight container for up to three days. Three hours to allow it to firm and set. Just before serving, remove from the tin, and sprinkle with the remaining 10g of Cadbury Estimated Estimated Estimated RSP Inclusions. Serve cut into portions. GROSS MARGIN C ALorIES per c ost per serve mar82%gin per per serve per serve serve serving £0.10 £2.00 93% 170 KCAL 40 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. cCrumblyadbury Cookies with Oreo Crumb C WhiteADB ChocolateURy Muffins with Oreo Crumb

1.METHOD Preheat the oven to 190 C/170C fan/gas mark 5 and line a 12 hole muffin tin with paper muffin cases. 2. Stir the flour, baking powder and sugar Serves PREP TIME cook time together in a bowl. Chop 110g of the 25 mins chocolate in to small chunks and add to 12 20 MINS the dry ingredients. Make a well in the centre. Ingredients 3. In a bowl, beat the egg with the milk and • 250g plain flour oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork • 3 tsp (15g) baking powder but do not beat. Gently stir in the OREO • 150g caster sugar Cookie Pieces. • 140g white chocolate 4. Divide the batter between the 12 muffin • 1 egg cases. Immediately bake for about 25 minutes or until well risen and golden. • 225ml semi-skimmed milk Leave to cool. • 60ml vegetable oil 5. When the muffins have cooled, pop the • 100g Oreo crumb remaining 30g of white chocolate into a disposable piping bag and melt in the microwave on a low setting. Casually pipe the white chocolate over the muffins and Estimated Estimated RSP GROSS MARGIN leave to set. Best eaten on day of baking. ESTIMATED CALORIES c ost per serve mar82%gin per per serve per serve PER SERVE serving £0.24 £2.00 245 kcal 85% A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 41 Banana Cake with Cadbury Chocolate Giantcad Buttonsbury

1.METHOD Have ready a greased and lined 900g loaf tin. Preheat the oven to 160C fan, 180C conventional, gas mark 4. 2. Make the Banana Bread: Put the butter Serves PREP TIME To COOK and caster sugar into a bowl and whisk together until light and fluffy. Gradually whisk in the eggs. 12 15 MINS 50-60 MINS Add the flour and baking powder and fold in gently until thoroughly combined. Then fold Ingredients in the mashed bananas and chopped Buttons. 3. Spoon the mixture into the lined tin and level For the icing: • 110g butter, softened the surface. Bake immediately for about 50-60 • 110g caster sugar • 75g icing sugar minutes or until well risen and golden brown. • 2 eggs • 10ml lemon juice, After 30minutes if the loaf is browning to • 225g self-raising flour approx. fast, cover the surface with foil, for the rest • 1 tsp bicarbonate of soda of the cooking time. A skewer inserted into • 3 very ripe, medium sized the middle of the loaf should come out clean, bananas, peeled and mashed if it is fully cooked. Leave to cool in the tin for 10 • 60g Cadbury Giant Buttons, minutes, then remove from the tin and cool on roughly chopped a wire rack. 4. Whilst the cake is cooling make the icing. Mix the icing sugar with enough lemon juice to Estimated make a thick glace icing. Pipe or drizzle the icing Estimated RSP GROSSmar82% gMARin GIpNer across the top of the loaf. Leave to set before c ost per serve per serve per serve serving serving in slices. £1.56 £2.50 93.51%

42 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Banana Cake with Cadbury Chocolate Cake with Cadbury Chocolate Giant Buttons Giantcad Buttonsbury C ADBURy

1.METHOD Grease and base line two 20cm (8in) sandwich tins. Preheat the oven to 160C fan, 180C conventional, gas mark 4. 2. Make the cake: Put the butter and caster sugar Serves PREP TIME To COOK into a bowl and whisk together until light and fluffy. Gradually whisk in the eggs. 14 25 MINS 25 MINS Add the flour and baking powder and fold in gently until thoroughly combined. Ingredients Divide the mixture between the two cake tins. Smooth the surfaces and immediately bake • 160g icing sugar • 225g cooking spread for about 25 mins or until well risen and firm.

• 225g caster sugar • 25g Bournville Cool on a wire rack. • 4 eggs, beaten Cocoa Powder 3. Make the icing: Whilst the cake is cooling make • 225g self-raising flour • 40g Bournville the icing. Gradually beat the icing sugar, • 1 tsp baking powder Dark Chocolate, butter and cocoa together until smooth melted and fluffy. Add the cooled, melted chocolate For the Chocolate Icing: • 125g Cadbury and beat until combined. If the mixture is too • 80g butter, Giant Buttons, stiff, stir in a little milk. softened for decoration 4. Use about three quarters of the icing to sandwich the cakes together and the remaining quarter to spread a thin layer over the top of the cake. Decorate the top of the cake with Estimated Estimated RSP GROSS MARGIN Giant Chocolate Buttons, arranged so that they c ost per serve mar82%gin per per serve per serve serving are just overlapping. £0.28 £3.00 88%

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 43 Clementine Yule Cake with Cadbury Dairy Milk Chocolatecadbury inclusions

1.METHOD Have ready a greased and based lined 20cm loose bottomed deep cake tin. 2. Put the clementines in a saucepan of water and bring to the boil. Reduce the heat Serves PREP TIME To COOK and simmer for 40 minutes. Drain the frui and allow to cool for 10 minutes before cutting 12 1 Hour 50 MINS into quarters. Place in a processor, skin and all and blitz to a smooth puree. Ingredients 3. Preheat the oven to 160C fan, 180C conventional, gas mark 4. Cream the butter and sugar • 2 clementines together until pale then gradually whisk • 170g butter, softened in the eggs. Gently fold in the flour, ground • 170g caster sugar almonds and Cadbury Dairy Milk Inclusions. • 3 eggs Finally fold in the clementine puree. • 190g self raising flour 4. Spoon the mixture into the prepared tin • 50g ground almonds and bake for about 50 minutes or until • 70g Cadbury Dairy Milk a skewer, inserted into the centre of the cake, Inclusions comes out clean. After 30 minutes of baking, it may be necessary to cover the cake with a • A little icing sugar round of foil to prevent it from over browning 5. Leave the cake to cool completely in the tin. Just before serving, dust lightly with icing sugar. Estimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per Cook’s Tip: This citrus cake could also be drizzled per serve per serve serving with orange flavoured glace icing or scattered with £0.34 £3.00 86% Cadbury Dairy Milk Inclusions before serving.

44 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Clementine Yule Cake with Cadbury Dairy Milk Summertime Sharing Chocolatecadbury inclusions C ADBURy

1.METHOD Have ready a tall ‘knickerbocker sundae’ style glass. Slice the strawberries and cut two of the Flake 99’s into quarters. Serves PREP TIME 2 6 Mins 2. Arrange the ice cream, berries, Flake quarters, whipped cream, raspberry coulis and meringues in the sundae glass. Ingredients • 100g of mixed summer berries 3. Decorate with the two remaining • 4 Cadbury 99 Flakes Flake 99’s and serve immediately • 3 scoops of strawberry ice cream with two spoons. Finally fold in the • 4 tbsp lightly whipped cream clementine puree. • 3 tbsp raspberry coulis or sauce • 4 mini meringues

Estimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve serving £0.87 £5.00 78%

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 45 Red Velvet Cupcakes with Cadbury Flake 99 andcad Creambury Cheese Frosting

1.METHOD Preheat the oven to 160C fan, 180C conventional, gas mark 4 and line a 12 hole bun tin with cupcake cases 2. Make the cupcakes: Sift the flour and cocoa makes PREP TIME To COOK into a bowl and add the chopped Flake. Put the butter, caster sugar and red colouring 12 20 Mins 18-20 MINS into another bowl and whisk together until light and fluffy. Gradually whisk in the eggs. Ingredients Add the flour mixture and fold in gently until thoroughly combined. Divide between the For the cream • 200g self-raising flour cupcake cases. Immediately bake for 18-20 mins

• 25g Bournville Cocoa Powder cheese frosting or until well risen and firm. Cool on a wire rack. • 2 Cadbury Flake 99’s, roughly and decoration: 3. Make the frosting: Gradually beat the icing chopped • 200g icing sugar sugar and butter together until smooth and • 150g baking spread • 100g butter, fluffy. Add the Philadelphia and beat briefly • I tbsp red food colouring paste softened until combined. Pipe swirls of frosting onto • 150g caster sugar • 100g Philadelphia each cupcake. • 3 medium eggs • 6 Cadbury 4. Cut each of the 6 Flake 99’s in half horizontally Flake 99’s and half again vertically. Use these Flake pieces to decorate the cupcakes.

Cooks Tip: If liked, finish the cakes with a sprinkling Estimated Estimated RSP GROSS MARGIN of freeze-dried strawberry pieces. c ost per serve mar82%gin per per serve per serve serving £0.31 £2.50 85%86%

46 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. Red Velvet Cupcakes with Cadbury Flake 99 Spiced Cadbury Flake 99 Hot Chocolate andcad Creambury Cheese Frosting C ADBURy

1.METHOD Heat the milk in either a saucepan or microwave until almost boiling. Stir or whisk the Cadbury Drinking Chocolate, mixed spice and Serves gingerbread syrup into the hot milk. 1 2. Pour into a heat proof glass or mug and top with the spray cream. Ingredients Add a dusting of Cadbury Chocolate Topper or ground cinnamon and the • 200ml semi-skimmed milk • 1 Cadbury Flake 99 and served immediately. • 3 tsp (18g) Cadbury Drinking Flake 99 Chocolate • 1g of ground mixed spice • 1 tbsp Monin Gingerbread syrup • 20ml Dairy Spray Cream • A dusting of Cadbury Chocolate Sprinkler Topper or ground cinnamon

Estimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve serving £0.98 £4.00 70%

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 47 cGingeradb Breadury Men with Crunchie Bits inclusions

Mt akes Abou METHOD 12 Large, 1. Mix together, in a large bowl, the flour, bicarbonate of soda, ginger and cinnamon. In 30 Regular another bowl, heat the butter, in the microwave or until just melted. Then add the sugar, syrup and 44 Small PREP TIME To COOK egg and stir well. Biss cuit 2. Add the egg mixture to the dry ingredients and 20 Mins 12-15 MINS mix together. Add the Crunchie Inclusions and knead in to form a dough. Cover with clingfilm Ingredients and refrigerate for about 30 minutes or until firm. • 80g Cadbury • 350g plain flour 3. Preheat the oven to 160C fan, 180C conventional,

• 1 tsp bicarbonate of soda Crunchie gas mark 4 and have ready 3 baking trays lines • 2 tsp ground ginger Inclusions with non-stick baking paper. • 1 tsp ground cinnamon 4. On a floured surface, roll out the dough to a • 125g butter thickness of about 0.5cm. Using cutters, cut out • 150g light brown sugar the size or sizes of gingerbread men required • 60g golden syrup and place on the baking trays. Allow room to • 1 egg spread a little and cook in batches if necessary. Repeat with any off cuts. 5. Bake for about 8-9 minutes for regular sized biscuits, a little longer for larger biscuits and a little less time for small ones. Allow to cool. Estimated Estimated RSP GROSS MARGIN c ost per serve mar82%gin per per serve per serve serving Cooks Tip: Can be served decorated with royal or glace icing. £0.29 £1.50 76%86%

48 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. cGingeradb Breadury Men with Crunchie Bits inclusions C MiniAD EasterBUR ySimnel Cakes

1.METHOD Preheat the oven to 150C fan, 170C conventional, gas mark 3 and line a 12 hole bun tin with cupcake cases. 2. Make the cakes: Put the dried fruit and orange makes PREP TIME To COOK rind and juice in a bowl and microwave for 90 seconds on medium heat. Leave to cool whilst 12 20 MINS 35-40 MINS preparing the marzipan. Divide the marzipan into 12 balls and flatten each one to about the Ingredients diameter of a two pound coin. 3. Cream the butter and brown sugar together Ingredients • 300g mixed dried fruit until light and fluffy. Gradually whisk in the

• Grated rind and juice of 1 for the Icing eggs. Fold in the soaked fruit and any juice. orange and decoration: Add the flour and spice and fold in gently until • 120g almond marzipan • 140g icing sugar thoroughly combined. Divide half the mixture • 110g butter, softened • 120g Cadbury between the cupcake cases and then add a • 110g dark brown sugar Mini Eggs marzipan disc to each one. Spoon over the rest • 2 eggs of the cake mixture. Bake for 35-40 mins or until • 140g self-raising flour golden and firm. Cool on a wire rack. 4. Make the icing: Mix the icing sugar with a • 1 tsp mixed spice little water to make a thick glace icing. Spoon or drizzle the icing over the cooled cakes and immediately arrange the Cadbury Mini Eggs on Estimated Estimated RSP GROSS MARGIN top. Allow the icing to set before serving. c ost per serve mar82%gin per per serve per serve serving £0.43 £1.50 65%

A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. 49 cEasterad bCookieury Bunnies with Cadbury Mini Eggs

1.METHOD Mix the softened butter and caster sugar Mt akes Abou together in a large bowl using a spoon. Add the 24 regular egg yolk and lemon zest and stir until mixed. sizeds bicuit 2. Add the flour and stir well until all the PREP TIME To COOK ingredients are combined and stick together to form a dough. 20 MINS 35-40 MINS 3. Cover and refrigerate for about 30 minutes or until quite firm. Then roll out the dough, Ingredients on a very well floured surface, to about the thickness of a two pound coin. Using a bunny For the decoration: • 250g butter, softened rabbit cutter, cut out shapes and place on

• 140g caster sugar • 160g Cadbury baking sheets lined with non stick baking paper. • 1 egg yolk Mini Eggs Re-roll any off cuts and repeat. • Finely grated zest of 1 lemon • 60g Cadbury 4. Bake at 180 C, 160C fan, gas mark 4 for about • 300g plain flour White chocolate, 10-12 minutes or until the edges are just melted beginning to brown. Allow to cool before • 60g Bournville decorating. Dark Chocolate, 5. To decorate: Place the Mini Eggs in a plastic bag melted and crush lightly with a rolling pin, so that the eggs have broken into chunks. Spread the body and feet of each bunny with either the white or dark melted chocolate and immediately sprinkle Estimated Estimated RSP GROSS MARGIN with some of the crushed Mini Eggs. c ost per serve mar82%gin per per serve per serve serving Allow the chocolate to set before serving. £0.29£0.21 £1.50£1.50 76%86%

50 A serving of this recipe should be seen as a treat - best enjoyed occasionally as part of a balanced diet. cEasterad bCookieury Bunnies with Cadbury Mini Eggs MSnackingondelez

Consolidated Sales Out July 2019

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