Ricky Murray

Cooking good food on a budget and full flavours



Oreo fudge


18oz milk chocolate

1 pack of Oreos

2tsp vanilla extract

1 tin of condensed milk

Break the chocolate into the slow cooker. Add condensed milk and vanilla extract. Put on high for an hour stirring every 10-15 minutes. When ready break the Oreos up then stir them in. Pour into a square cake tin then into the fridge to set for 2 hours.

Or you can do it on the gas hob but this is the only way I have ever done fudge on a gas hob.

Extra ingredient needed is:

3 1/2oz icing sugar

Just place the chocolate, milk and vanilla into a large non-stick pan. Melt over a low to medium heat, stirring occasionally until nice and smooth. Sieve in the icing sugar and mix thoroughly. Mix in the broken Oreos then pour into a square cake tin and cool in the fridge for 2 hours.




8oz self raising flour

pinch of salt

3oz butter

1oz sugar

5floz milk

pinch of nutmeg

1 egg, beaten if you want scones with a shiny coating

Pre-heat oven to 220c (gas 7).

Lightly grease a baking tray.

Mix together the salt, flour and nutmeg then rub in the butter until it resembles breadcrumbs.

Stir in the sugar and then mix in the milk until you have a soft dough (you might not need all the milk because all flours are different and some soak up more or less liquid).

Turn out onto a floured work surface and knead lightly, the key is not to over work the dough this will stop the scones rising as they should, let the dough sit in the fridge for 30 minutes.

Roll out the dough to around 2cm think, cut with a pastry cutter but don’t twist when pushing down or the scones wont rise evenly, repeat until all the dough has gone.

If you’re glazing them, brush the tops with beaten egg, bake for 12-15 minutes or until golden and risen.

Cool on a wire rack for 15-minutes but if you cant wait that long just tuck in and enjoy with jam, butter or clotted cream with a cup of tea to wash them down.

Slow cooker sticky toffee apple pudding

toffee apple pic

1tbsp vegetable oil

7oz soft light brown sugar

7oz butter (or margarine) softened

3 medium eggs

7oz self-raising flour

1tsp vanilla extract

1tsp cinnamon powder

2 apples (eating apples – peeled cored and chopped into bite size pieces)

for the sauce.

1/2 pint of apple juice

3 1/2oz golden syrup

3 1/2oz soft light brown sugar

Grease the slow cooker bowl with the oil.

In a Large bowl, cream together the sugar and butter or margarine.

Whisk the eggs and add them to the mixture along with the flour, vanilla and cinnamon powder.

Next fold in the apple pieces, then spoon the cake mixture into the slow cooker bowl, make sure the bottom of the bowl is covered.

In a saucepan, heat the sugar, golden syrup and apple juice over a medium heat. stir until the sugar dissolves, then bring to a boil and remove from the heat.

Pour this over the cake mixture.

place a towel over the slow cooker and then put the lid on top of that, fold the four corners back over the lid.

The towel under the lid method stops any condensation forming and folding the corners back on top of the lid is so the slow cooker doesn’t over heat.

Cook on high for 3 hours, or when the sponge is nice and springy.

Enjoy with some vanilla ice cream.

Cinnamon & raisin puff pastry swirls

C&R swirl

1 packet of ready to use puff pastry

1 1/2tbsp cinnamon powder

handful of raisins, chopped (or the dried fruit of your choice)

Pre-heat oven to 220c (gas 7).

Unroll the pastry and evenly rub the cinnamon powder on both sides.

Spread the raisins out on the pastry & roll up tight into a sausage shape & seal with a little milk.

Chop into equal size pieces then place ends up on a baking tray and push down on them a little.

Bake on the middle shelf for 20-25 minutes or until golden brown.

Enjoy with some cream or ice cream.

Total cost £1.96

Cherry and vanilla fudge

Cherry van fudge

2x 220g blocks of milk chocolate (Supermarket’s own value brand)

1x 397g  tin of condensed milk

1 small tub of glazed cherries, chopped

1tsp vanilla essence

Put the slow cooker on high.

Place the chocolate into the slow cooker (broken up) with the condensed milk.

Cook for an hour, stirring every ten minutes.

After an hour turn the slow cooker off, add the cherries and mix well.

Pour the fudge into a square cake tin, place in the fridge for 2 hours until set.

Chocoholics beware!!!

This is a really delicious & cheap treat

Total cost for 20 pieces £3.20

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