White Chocolate Cake

This tangy pudding is made with melted white chocolate to give it a smooth creamy texture.  The lightly poached cranberries are seasonal and a hint of Irish Mist liqueur gives the dish an extra twist but is entirely optional.



110g/4oz almond biscuits

25g/1oz butter

2 dsp honey

1lb. cream cheese

1 oz icing sugar

400g/14oz good quality white chocolate

6 egg yolks

25g/1oz icing sugar

Zest of 3 lemons

570ml/1pt Greek yoghurt and double cream mixed (or ½ single cream and ½ yoghurt)

25gm/1oz gelatine

2 dsp water

1 tbsp water

25g/1oz sugar

225g/8oz cranberries

2 dsp Irish Mist – optional

Sprig of mint

2 dsp summer fruit coulis



  1. Blitz the biscuits in a food processor or use a rolling pin to crush. Melt the butter in a pan over a low heat and add the honey.  Warm through for 30seconds.  Now add the biscuits and mix well. Continue to heat for a further 1-2 minutes.  Line a tin with greaseproof paper and butter the sides.  Transfer the mixture to the tin and press down well.
  2. Beat the cheese with the icing sugar. Melt the chocolate in a bowl over a pan of hot water. Remove from heat. Put to one side to cool. Beat the eggs and sugar in a separate bowl over a pan of warm water. To the cheese mixture the lemon zest, and blended gelatine, the cooled chocolate, and cream to the egg yolks and sugar and mix well.  Pour the whole mixture over the biscuit base and leave to set in the fridge for 1-2 hours.