Ingredients 2

MASCARPONE AND BROWN SUGAR SCONES

  • 340g (12 oz) Self-Raising Flour, Plus Extra For Dusting
  • 1 tsp Baking Powder
  • Pinch Of Salt
  • 80g (3 oz) Butter, Cold And Cubed
  • 2 tbsp Soft Light Brown Sugar
  • 80g (3 oz) Mascarpone
  • About 90ml (3 fl oz) Milk
  • 1 Egg, Lightly Beaten, For Glazing

MOJITO GENOISE

  • 150G (5oz) Soft Light Brown Sugar
  • 40ml (1 1/2 fl oz) water
  • Finely Grated Zest And Juice Of 2 Limes
  • 80ml (3 fl oz) white rum
  • Bunch of Fresh Mint, Leaves Only
  • 260g (9oz) caster sugar
  • 6 eggs, lightly beaten
  • 115g (4oz) butter, melted and cooled, plus extra for greasing
  • 260g (9oz) plain flour
  • 100g (3 1/2 oz) butter, softened
  • 200g (7oz) icing sugar
  • Seeds of 1 vanilla pod or 2 drops of vanilla extract
  • Finely grated zest and juice of 1 lime, to taste
  • Vegetable Oil, for Oiling
  • 200g (7 oz) Granulated Sugar
  • 200g (7 oz) Pecans
  • 20cm (8 inch) deep round loose-bottomed sandwich tin
  • 1 lime, cut into sixths
  • a few pecans, for decorating

(Serves 8-10)

FRUITY MUESLI PILE-UP

  • 200g Lidl’s Goody Luxury Fruit Special Muesli
  • 50g Lidl Master Crumble Crunchy Oat Cereal
  • 200g Mixed Fresh Berries (Strawberries, Blueberries and Raspberries!)
  • 300g Lidl’s Eridanous Greek-Style Yoghurt
  • 50g Lidl’s Marlene Pure Clear Honey

(Serves 4)

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