All Curated Recipes
![](../static/assets/images/Cadbury-bread-pudding1.png)
Cadbury Bread Pudding
- You’ll need the following ingredients.
- • 453g bread cubes
- • 255g Cadbury chocolate chopped
- • 198g sugar
- • 43g unsweetened cocoa
- • 680g milk
- • 6 large eggs
- • ½ tsp salt
- • 2 tsp Vanilla
- 1. First, lightly butter the bottom and sides of a 2-quart baking dish, 9" x 13" pan or equivalent
- 2. Toss the bread cubes with 1 cup (170g) of the chopped Cadbury Dairy Milk chocolate, and place in the prepared pan
- 3. Combine the remaining 1/2 cup (85g) chopped Cadbury Dairy Milk with the sugar, cocoa, and 1 1/2 cups (340g) of milk or half & half in a saucepan set over low heat
- 4. Cook, stirring, until the chocolate is melted, and the mixture is thick and smooth
- 5. Transfer to a large bowl and whisk in the remaining 1 1/2 cups (340g) milk or half & half
- 6. Whisk in the eggs, salt, and vanilla
- 7. Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread
- 8. Preheat the oven to 325°F. Bake the pudding for 45 to 50 minutes, until it's set
- 9. Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving
- 10. Serve warm with whipped cream, ice cream, or dusted with confectioners' sugar
- 11. Store, refrigerated, for up to 5 days
Directions:
![](../static/assets/images/Cadbury-CHIA-PUDDING1.png)
Cadbury CHIA PUDDING
- You’ll need the following ingredients.
- • 1/4 cup cocoa powder
- • 50g Cadbury chocolate melted
- • 1/2 tsp ground cinnamon
- • 1 pinch salt
- • 1/2 tsp vanilla extract
- • 1 1/2 cups milk
- • 1/2 cup chia seeds
- 1. Take a small mixing bowl and add cocoa powder (sift first to reduce clumps)
- 2. Add Cadbury Dairy Milk melted, ground cinnamon, salt, and vanilla and whisk to combine
- 3. Then add a little dairy-free milk at a time and whisk until paste forms
- 4. Add the remaining milk and whisk until smooth. Add chia seeds and whisk once more to combine
- 5. Cover it and refrigerate overnight, or at least 3-5 hours (until it has achieved a pudding-like consistency)
- 6. It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes
- 7. Leftovers keep covered in the fridge for 4-5 days, though best when fresh
- 8. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream
Directions:
![](../static/assets/images/Cadbury-choco-mini-donuts1.png)
Cadbury choco mini donuts
- You’ll need the following ingredients.
- • 250g Flour
- • 50g Sugar.
- • 25g Cocoa Powder..
- • 1 tbsp Espresso Powder.
- • 1tsp Salt
- • 1tsp Baking powder
- • 2 Eggs
- • 200g Cream.
- • 100g Oil
- • Vanilla Extract.
- • 200g of Cadbury chocolate
- 1. Preheat the oven to 375 F. Spray your doughnut pans with nonstick baking spray
- 2. In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, salt, and baking powder
- 3. Separately, whisk together the eggs, sour cream, oil, and vanilla until smooth
- 4. Add the wet ingredients to the dry and mix just until combined - the batter should be thick
- 5. Scrape the batter into a piping bag (or freezer bag) and snip off the end. Pipe the batter into the doughnut molds, filling them no more than halfway full
- 6. Bake mini doughnuts for 7 – 8 minutes (or standard-sized doughnuts for 9-10 minutes) until the tops spring back when lightly touched
- 7. Let cool in the pan for several minutes, then use a spoon to help lift the hot doughnuts out of the pan and onto a cooling rack
- 8. Cool the doughnuts until warm, then coat them in the glaze
- 9. Dip In Glaze Cadbury Dairy Milk
- 10. In a bowl, add melted Cadbury Dairy Milk until smooth and drizzly coat on top
Directions:
![](../static/assets/images/Cadbury-custard-pudding1.png)
Cadbury Custard Pudding
- You’ll need the following ingredients.
- • 260g Heavy Whipping Cream
- • 250ml milk
- • 225g Cadbury chocolate, chopped
- • 4 Eggs yolks
- 1. Place whipping cream and milk in a heavy 2-quart saucepan
- 2. Cook over medium-high heat for 2-3 minutes, stirring occasionally, until the mixture just comes to a boil & then immediately remove from heat
- 3. Add Cadbury Dairy Milk ; whisk until melted and smooth. Whisk yolks in the bowl just to blend
- 4. Gradually whisk the warm chocolate mixture into beaten yolks. Return the chocolate mixture to the same saucepan
- 5. Cook over medium heat for 8-10 minutes, stirring constantly, until the mixture thickens and just begins to bubble - do not boil
- 6. Pour custard evenly among 6 custard cups & cool completely
- 7. Cover; chill for 1 hour or until serving time
Directions:
![](../static/assets/images/Cadbury-cinnamon-rolls1.png)
Cadbury cinnamon rolls
- You’ll need the following ingredients.
- • 450g Flour
- • 30g Cocoa powder
- • 1 Egg
- • 500ml Milk
- • 200g Butter
- • 20g Yeast
- • 25g Sugar
- • 10g Salt
- • 200g Cadbury Chocolate chopped
- • 60g Sugar
- • 10g Cocoa powder
- • 10g Cinnamon
- • 100g Butter
- • 15g Vanilla
- • Cocoa powder dust .
- • Powdered sugar dust
- • 200g heavy cream
- 1. Start by rehydrating the instant yeast by mixing it with the warm milk and letting it rest for 5 to 10 minutes
- 2. Then, in the bowl of a stand mixer fitted with the dough hook, (or in a large bowl with your hand), add the dry ingredients, flour, cocoa powder, sugar, and salt
- 3. Then while leaving the mixer running at medium speed, add the other ingredients
- 4. Add the egg, melted butter, warm milk, and yeast mixture. Knead for about 3 minutes until you have a sticky dough that comes away from the sides and has a soft texture
- 5. Cover with a clean cloth or plastic wrap and let it rise for about 1h30 to 2 hours until it doubles in size
- 6. Place all ingredients, brown sugar, cocoa powder, vanilla extract, and cinnamon ground in a medium-sized bowl. Mix with a fork until the mixture is homogeneous
- 7. Roll out chocolate cinnamon roll dough with a rolling pin on a lightly floured work surface or parchment paper
- 8. Form a large rectangle about 0.5 mm thick. Using a spoon, spread the softened butter over the entire surface of the dough
- 9. Pour in the chocolate cinnamon mixture and spread it over the entire surface with your hands or a spoon to make it stick to the butter
- 10. On a lightly floured surface gently roll up the edges of the dough lengthwise to form a long sausage. With a large knife, cut out equal-sized pieces of dough (about 9 to 11 pieces)
- 11. Place them on a baking dish (like a lasagna dish), making sure to space them out from each other and from the edges. Let them grow a second time at room temperature for about 30 minutes to 1 hour until they swell a little
- 12. Preheat the oven to 350°F / 180°C and bake the chocolate cinnamon rolls for about 20 minutes. Until they are well puffed up. Let them cool down a bit. Place all ingredients, powdered sugar, unsweetened cocoa powder, and heavy cream in a small bowl. Mix with a spoon until you have a smooth, even glaze. Pour glaze over baked rolls and serve warm.
Directions:
![](../static/assets/images/Cadbury-MARBLE-CAKE1.png)
Cadbury MARBLE CAKE
- You’ll need the following ingredients.
- • 300g of butter
- • 200g of caster sugar
- • 4 eggs
- • 200g flour
- • 1tsp baking powder
- • 1 tsp vanilla essence
- • 100g of Cadbury chocolate
- • 2 tbsp of milk
- 1. Preheat the oven to 170°C
- 2. Line a 30cm loaf tin with baking paper
- 3. Whisk together the butter, sugar, and vanilla essence until the mixture is pale and fluffy
- 4. Whisk in the eggs a little at a time until fully incorporated
- 5. Gently fold in the flour, and baking powder in 2 stages, then place ⅓ of the mix into a separate bowl and fold in the Cadbury Dairy Milk
- 6. The mix should gently fall from a spoon when lifted – if it is a little thick let it down with the milk
- 7. Pour ¼ of the vanilla batter into the lined tin and spread out evenly.
- 8. Pour ½ of the chocolate mixture on top in a swirling motion then cover with the remaining vanilla mixture.
- 9. Finish with the rest of the chocolate mixture then use a metal skewer to swirl the chocolate through the vanilla to create the marbled effect.
- 10. Bake for 45–50 minutes, until a metal skewer inserted into the middle of the cake, comes out clean. Leave to cool on a wire rack before slicing and serving.
Directions:
![](../static/assets/images/CADBURY-CHOCOLATE-TART.png)
CADBURY CHOCOLATE TART
You’ll need the following ingredients.
- - Butter (142g / 10 tbsp)
- - Sugar (67g / 5 tbsp)
- - Egg Yolk (1)
- - Salt (1 tsp)
- - Flour (204g / 1.5 cups)
- - Cadbury Dairy Milk (400g)
- - Butter (60g / 4.5 tbsp)
- - Cream (8 tbsp)
- - Salt (1 pinch)
- 1. Soften your butter in the microwave for a minute and then add it to a bowl with your sugar and cream together using a whisk until well combined
- 2. Add your egg yolk and salt and mix to combine again
- 3. Add your flour and use a spatula to mix the whole thing together until a rough dough starts forming
- 4. Wrap this rough dough in foil and put it in your fridge for 30 minutes to an hour to firm up
- 5. Preheat your oven to 180c at this point
- 6. Remove your dough and roll it out with a well floured rolling pin until its a quarter of an inch thick
- 7. Oil your tart pan and roll your dough carefully over it
- 8. Cut off the edges and using your fingers, push and fold the rest of the dough into the edges to make the shape of the tart
- 9. Using a fork, poke holes all along the inside of the tart, and then bake at 180c for 20 minutes or until the tart shell is nice and golden brown
- 10. Let your shell rest for at least an hour before removing from tin or it might break
- 11. Remove from tin and let cool completely before adding your filling
- 1. Chop your Cadbury Dairy Milk into small pieces.
- 2. Put a pot of boiling water on the stove and then place a glass or steel bowl on top
- 3. Put your butter and cream into this and let it melt, whisking constantly
- 4. Then add your chocolate and keep mixing until it melts completely
- 5. To loosen it up, add some milk and salt and then whisk again until its super smooth and glossy
- 1. Spoon the filling into your tart shell carefully making sure to go to the very top
- 2. Using a flat knife, smooth the surface of the filling and make sure it gets into each crack and crevice in the tart shell
- 3. Let your tart cool in the fridge for at least 3 hours
- 4. Serve a slice cold or warm with your favorite ice-cream
Ingredients:
Tart Shell:
Chocolate Filling:
Instructions:
Tart Shell:
Chocolate Filling:
Assembly:
![](../static/assets/images/CADBURY-BROWNIES.png)
CADBURY BROWNIES
You’ll need the following ingredients.
- • cup (2 sticks) unsalted butter, melted
- • 1/4 cups granulated sugar
- • 4 large eggs
- • 1/4 cups unsweetened cocoa powder
- • 1 teaspoon salt
- • 1 teaspoon baking powder
- • 1 teaspoon vanilla extract
- • 1/2 cups all-purpose flour
- • 2 cups Cadbury Chocolate Chips
- 1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out of the pan once baked
- 2. In a large mixing bowl, whisk together the melted butter and sugar until combined
- 3. Add the cocoa powder, salt, baking powder, and vanilla extract, and whisk until the mixture is smooth and well combined
- 4. Add the flour to the mixture, and use a rubber spatula to fold it in until just combined. Be careful not to overmix the batter
- 5. Fold in the Cadbury Chocolate shavings, making sure they are evenly distributed
- 6. Pour the batter into the prepared pan and use the spatula to spread it out evenly
- 7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs attached
- 8. Let the brownies cool in the pan for 10-15 minutes and serve
Ingredients:
Instructions:
![](../static/assets/images/CADBURY-COCONUT-PEANUT-BUTTER-SMOOTHIE.png)
CADBURY COCONUT PEANUT BUTTER SMOOTHIE
You’ll need the following ingredients.
- • 1 cup almond milk (or milk of your choice)
- • 1 frozen banana
- • 1/4 cup creamy peanut butter
- • 1 tablespoon unsweetened cocoa powder or crushed Cadbury
- • 1/4 teaspoon vanilla extract
- • 1 teaspoon honey (optional)
- • 1/2 cup ice cubes
- 1. Gather all ingredients and add them to a blender.
- 2. Then add the peanut butter, crushed Cadbury, vanilla extract, and honey (if using).
- 3. Finally, add the ice cubes.
- 4. Pour the smoothie into a glass and enjoy immediately
Ingredients:
Instructions:
![](../static/assets/images/CADBURY-MENDIANTS-FRUIT-AND-NUTS-CROWNS.jpg)
CADBURY MENDIANTS FRUIT AND NUTS CROWNS
You’ll need the following ingredients.
- Ingredients:
- • 8 ounces of high-quality Darke chocolate or CADBURY Chocolate
- • 1/2 cup of mixed nuts (such as almonds, nuts, pistachios, chopped
- • 1/2 cup of mixed dried fruits (such as apricots, figs, cranberries, and cherries), chopped
- 1. Line a baking sheet with parchment paper or a silicone mat and set it aside.
- 2. Chop the nuts and dried fruits into small pieces and mix them in a bowl.
- 3. Melt Cadbury Dairy Milk through the double-boiler method.
- 4. Spoon small rounds of melted Cadbury Dairy Milk onto the lined baking sheet, using a tablespoon or a small cookie scoop - make sure to leave enough space between each round to prevent them from sticking together
- 5. Top each Cadbury Dairy Milk round with a small spoonful of the mixed nuts and dried fruits, pressing them gently into the chocolate round to ensure they stick.
- 6. Place the baking sheet in the refrigerator and chill the mendiants for at least 30 minutes, or until Cadbury Dairy Milk is set.
- 7. Once the Cadbury Dairy Milk is firm, remove the mendiants from the refrigerator and allow them to come to room temperature before serving
- 8. Store any leftover mendiants in an airtight container at room temperature for up to 1 week.
Instructions: