- Grease and line a deep-sided loose-bottomed flan tin.
- In a medium saucepan, melt the butter and add the crushed digestive biscuits and pecans. Mix together thoroughly and then spoon the biscuit crumbs into the flan tin. Spread out evenly, making sure some of the biscuit crumbs line the sides of the tin. Chill until needed.
- Meanwhile, whisk together the cream cheese, sugar, maple caramel sauce and 1 tsp honeycomb spices. Fold in the whipped cream. Spoon onto the base and leave to set for 2 hours.
- When ready to serve, sprinkle with remaining honeycomb spices and drizzle with caramel sauce (and maybe even a few large chocolate buttons, as shown!)
My Secret Kitchen's Maple Caramel Sauce and Secret Honeycomb Spices are available from www.mysecretkitchen.co.uk, RRP £5.99/200g and £4.49/70g
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Secret Honeycomb Spices are available from mysecretkitchen.co.uk, £4.49/70g.
125g (41/4oz) unsalted butter 200g (7oz) digestive biscuits, crushed 150g (5oz) pecans, crushed 400g (13oz) cream cheese 100g (31/2oz) caster sugar 65g (21/2oz) maple caramel sauce 200ml (7fl.oz) double cream, whipped 2 tsp Secret Honeycomb Spices (see top tip)
Time: 2 1/2 hours, including chilling time Serves: 8-10 Nutrition: Not available