We don’t need any excuses to enjoy a tasty sweet treat! Whether in the decadent honeycomb rocky road fudge cake or the creamy stone–fruit cheesy tartlets, use Selati Sugar and spoil your loved ones with these yummy (and easy-to-make) bakes.  

Honeycomb rocky road fudge ‘cake’  

Serves 12-14

This sweet slice has a ganache topping that gives it a sophisticated finish. It’s just as delicious without it, making it thriftier.   

Ingredients

Filling:   

1 cup (250 g) butter
½ cup (60 g) cocoa powder, sifted
1 packet (500 g) Selati Icing Snow, sifted
2 (80 g) Crunchie chocolates, broken into small chunks
½ packet (50 g) nuts of choice, chopped and toasted
2 packets (200 g each) Marie biscuits, roughly crushed

Topping:   

200g chopped dark chocolate
2 Tbsp (30ml) cream

 Method

1. Melt butter in a large bowl, then mix in cocoa and icing sugar.   
2. Stir in Crunchies, nuts and biscuits.   
3. Press mixture into a 23cm loose-bottom cake tin (or simply use a square dish). Chill in the fridge.   
4. Melt chocolate and cream over a double boiler (or in the microwave) and whisk until smooth. Set aside to cool slightly.  
5. Spread chocolate ganache over set chocolate fudge.   
6. Slice and serve. (Be sure to store any leftovers in the fridge.)   

Cook’s note
Swap nuts for mini marshmallows or chocolate malt balls for a thrifty take everyone can enjoy, no matter the allergies!  

Stone fruit cheesecake tartlets  

Makes 6

This cheesecake filling is thick and creamy, but doesn’t set firm enough to slice. If you don’t have suitable bowls or tartlet tins, set in dessert glasses.  

Ingredients

2 packets (200g each) ginger biscuits
1 packet (200g) Tennis biscuits
½ block (250g) butter, melted

Filling:  

½ Tbsp vanilla essence
3 tubs (200g) medium fat cream plain cheese
½ cup (100g) Selati Castor Snow
1 cup cream
Pinch of ground cinnamon
1-2 Tbsp (15-30ml) lemon juice (or to taste)

Topping:  

½ cup (75g) Selati Pure White Sugar
¼ cup (60ml) water
1 cinnamon stick (or 1 halved vanilla pod)
3 plums, halved or quartered
3 nectarines, halved or quartered

 Method

1. Crush biscuits using a food processor, or place in a zip-seal bag and crush using a rolling pin. Mix with melted butter.   
2. Press biscuit mixture into 6 bowls (about 8cm wide and 5-7cm deep) lined with plastic cling wrap. Chill until firm, about 30 minutes, then unmould by pulling out plastic wrap out of bowls.   
3. Place tartlet bowls on serving platter and keep chilled.  
4. Blitz together filling ingredients using a stick blender (or use an electrical whisk). Spoon filling into tartlet bowls. Chill until serving.   
5. Place sugar and water in a small pot over medium-high heat. Stir until sugar is melted, then add cinnamon if using, and fruit.   
6. Simmer fruit over low heat for 5 minutes, then remove and reduce to a syrup. Cool fruit and syrup until serving.   
7. Serve tartlets topped with fruit and syrup.