Fentimans Gently Sparkling Elderflower - Botanically Brewed Drink - Exquisitely Crafted & Refreshing Soft Drinks - Gluten-Free and Vegan Friendly Soft Drinks - 12 x 275ml Bottles

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Add in the milk and Oriental Yuzu Tonic and stir in slowly until combined. Sieve your flour and add in two parts mixing until smooth. Add the gin to a large champagne flute and top up with equal measures of rose lemonade and prosecco. I personally prefer using all three ingredients, but a friend of mine preferred hers with more gin and topped up with rose lemonade only. Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes. Add your eggs one at time mixing each one until smooth. Grease & line 3 x 6” round cake tins with parchment paper. Preheat your oven to 180C/160C Fan/Gas 4. Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes. Add your eggs one at time mixing each one until smooth. Add in the milk and Rose Lemonade and stir in slowly until combined.

Put the cream, sugar and 1 pinch of sea salt into a pan and slowly bring to the boil. As soon as you see bubbles forming and the cream starts to boil, remove off the heat, add the butter and break in the chocolate. Stir until blended and smooth. Take a saucepan and add the juice and pulp of the grapefruit, Pink Grapefruit Tonic Water and caster sugar and both sachets of veg-gel mixing slowly until combined and it starts bubble creating a syrup. Bake in the oven for 50-60 minutes – test the cake after 50 minutes, but a skewer should come out clean, remember everyone’s ovens vary slightly.

Asia

Sprinkle sea salt flakes and orange rind lightly all over. Chill for 30 minutes before serving with a scoop of ice-cream or fresh cream. Sieve your flour and add in two parts mixing until smooth. Add some pink food gel, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink. Preheat oven to 180C. Grease bundt tin (approx. 2 litre capacity) with butter and a sprinkling of plain flour. In your stand mixer, with a whisk attachment (or bowl if using a hand-whisk), add your cream cheese, crème fraiche and icing sugar. Whisk together till smooth.

A no-bake vegetarian fresh Pink Grapefruit Tonic Cheesecake with a sweet buttery moreish crisp biscuit base. Spoon the mixture into tin, and spread evenly. Bake for approx. 45 minutes, until golden brown and a skewer inserted into the cake comes out clean. For caramelised lemons, slice one lemon, sprinkle with sugar and bake at 180C for 15 minutes until slightly caramelised, allow to cool)I enjoy mixing drinks at home, but sometimes I feel like I end up spending the whole night just shaking and stirring and filling up other people’s glasses. So when Fentimans asked me to play around with their mixers to come up with some yummy alcoholic drinks for the festive period, I realised this was how I could get rid of my serving problem this Christmas (and New Year’s Eve)! While cupcakes are cooking, add syrup ingredients to pan and simmer on a low heat for 5-7 minutes until slightly reduced and syrup-like in texture. Press the biscuits into the base of a 20cm deep spring form tinand make sure it’s firmly pressed down and level. Slightly muddle the strawberries together with the sugar syrup. Add mint and vodka, give it a stir and add ice. Top up with Fentimans Lemonade. Garnish with mint.