Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add an additional 1 ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. What size tin do you need for this cake?

Every time I opened the fridge I had to help myself to a few forkfuls. The size of the Malteser cheesecake decreasing and decreasing. No joke, I could have eaten the entire thing by myself in one sitting. It was that good.For the full recipe with measurements, head to the recipe card at the end of this post. How do you make sure the cheesecake sets? Remove from the fridge, slice into bars and store at room temperature for up to 2 weeks in an airtight container. In a separate bowl, whisk the double cream until it's just holding its shape. It should be very softly whipped and not at stiff peaks. Fold the double cream gently into the cream cheese mixture.

Vary the depth of the barsby using a smaller or larger tin than the one specified in the recipe card. Those pictured were made in an 8½x8½-inch tin and have a depth of 3cm Prepare all the add-ins(Maltesers, biscuits etc) before the chocolate is melted. This way they can be mixed into the chocolate at the optimal time and there is no risk that the mixture will be too stiff to spread out This recipe is sufficient to make at least 21 servings (sized approx 7cm x 3cm). Cut them larger or smaller to suit your own needs, but I honestly recommend not cutting them too much larger as they are quite sweet.

Take off the heat, stir until smooth, then let cool for 5 minutes. Remove 175g of the chocolate mix from the pan and set it aside. Put the butter, golden syrup, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts. Once melted and combined, remove from the heat and leave to cool for 10 minutes I used light brown soft sugar for the cake, but caster sugar and dark brown sugar (or a combination) will both work if you prefer.