• 125 g dark chocolate
• 100 g white marshmallows
• 300 ml cream
• 1 tsp vanilla

Combine the chocolate and marshmallows in a medium sized heat proof bowl and place this over a saucepan of simmering water until melted.  Remove from the heat and gradually stir in the cream and vanilla.  Pour the mixture into 4 serving glasses and chill until set.

Decorate with fresh fruit, cream or more chocolate.

By the way…don’t forget that they Symposium specials of the Bernina 580, 570, 380, 350 and 700D overlocker finish this Sunday.  Don’t miss out on some great savings in you are in the market for a new machine.

Take care and happy stitching,

Rachel

• 125g butter
• 1 c caster sugar
• 2 eggs
• 1 ½ c self-raising flour
• 1/3 c plain flour
• 170 g can passionfruit pulp (or 5 fresh passionfruit)
• 225 g can pineapple pieces in juice, drained

Preheat the oven to 180 C and line a large loaf tin.  Beat the butter and sugar until pale and creamy, then beat in the eggs one at a time.  Fold in the flours and fruit and spoon into the prepared tin.

Bake for 50 mins or until a skewer comes out clean.

You can then make a syrup using an extra ½ c sugar, ¼ c water and 2 tsp vanilla.  Cook this together in a small saucepan until the sugar is dissolved and then pour over the hot cake.