I know I've been letting the side down lately. But I have written another chapter and I HAVE written my Christmas cards and we've made another quick dash to Tarzali, because we now have a shed -- and once you have a shed, you really have to store stuff in it straight away, don't you?
And of course there are all those social occasions at this time of the year. I have another one this afternoon -- one of those parties where you need to take a plate. I’m also in the midst of revisions and I just don't have time to measure and mix, so I'm taking caramel tarts. And as I'm now officially in a cook book (SIZZLE, SEDUCE & SIMMER) I thought I'd share this really quick, busy- writer-friendly recipe with you...
Really, really easy (aka cheating) caramel tarts.
Place ginger-nut biscuits in cupcake tins and bake in a mod oven for ten minutes, or until they start to soften. ( I guess you could also use the microwave to soften them.)
Push the biscuits (cookies) down into each cupcake base (I used a small, round dessert spoon) to make little tart shells. Once they’ve cooled, fill these dear little shells with caramel (from a tin – once upon a time you used to have to boil condensed milk, but now it’s all done for you.)
Top with whipped cream. Voila. A delicious and tiny sweet treat.
Oh, and I always leave some without cream so there’s a choice.