WITH many people still in the grip of bake off fever, Diverse Abilities, Dorset’s disability charity, has the perfect Christmas gift for budding Mary Berry and Paul Hollywood enthusiasts.

The charity’s Scrumptious Home Baking hardback recipe book features mouth-watering recipes, and would make the perfect gift or stocking filler at Christmas.

It features classic recipes and family favourites, which are sure to tantalise the taste buds and bring out the baker in all.

All proceeds from the sale of the book will benefit Diverse Abilities and the charity is hoping to sell hundreds of books and raise funds before the festive period to help provide further assistance to those it supports, ensuring that they have the perfect Christmas they deserve.

Scrumptious Home Baking includes recipes from some well known faces including actor and presenter Chris Jarvis, Duncan James from boy-band Blue, X-Factor host Dermot O’Leary’s restaurant Fishy Fishy, and ex-BBC South Today weather presenter, Reham Khan. Adults and children supported by Diverse Abilities Plus, and their families, staff at Diverse Abilities Plus and local chefs also contributed to the recipe book.

There are five chapters, each containing ten delicious recipes, themes include Afternoon Tea, Chocolate Indulgence, Cold Desserts, Comfort Cooking and Cooking with Kids.

The book also has great recipes for winter.

These include Warm Chocolate Fondant, Apple and Blackberry Pie, Dorset Apple Cake, Sticky Toffee Pudding and much more!

The Scrumptious Home Baking recipe book can be purchased at a special price of £5.00 (plus p&p) online at shop.diverseabilitiesplus.org.uk or directly from Diverse Abilities by calling 01202 718266.

For further information regarding Diverse Abilities please visit diverseabilitiesplus.org.uk

THIS recipe was submitted by Jacqui Peach, who works at Langside School: “My friend’s favourite, whom I’ve known for many years.

“A very indulgent cheesecake.”

White Chocolate Cheesecake

110g digestive biscuits

50g butter

400g white chocolate

284ml double cream

250g full fat cream cheese

250g mascarpone cheese

Place digestive biscuits in a bowl and bash with a rolling pin until it resembles breadcrumbs.

Melt the butter and then add to the biscuits.

Press into a round tin and chill. Use a loose bottom tin for ease of removal later.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water, once fully melted, set aside to cool slightly.

Gently beat the cream cheese and mascarpone cheese together.

Whisk the double cream.

Fold the cream into the cheese mixture. Stir in the cooled chocolate.

Pour onto the biscuit base Chill for three hours or overnight. Serve decorated with red berries.

Iced Biscuits:

Biscuit:

175g plain flour

110g soft butter

75g sugar

1 level teaspoon mixed spice

Icing:

225g icing sugar

Decorations

Preheat oven to 180c/350f/gas 4. Place the flour, sugar and butter in a bowl, mix and knead until a dough is formed.

Roll out about 5mm thick and using shaped cutters stamp out the required biscuit shape.

Place on a lightly greased tray.

Cook for 8 – 10 mins. When cooked remove and cool on a wire rack.

Once cool, mix water with icing sugar. (a little at a time) Add a few drops of chosen colour. Spread over the biscuits and decorate.