To assemble, press half of the mixture into your pan and top with a layer of jelly. The result is one of the most delicious and nostalgic treats you’ve ever had. Despite the unique ...

James Martin turns his childhood favourite, jelly and ice cream, into a grown up dessert. Equipment and preparation: you will need two 500g/1lb 2oz terrine moulds and an ice cream maker.

From fudge to truffles, jelly beans and chocolate covered pretzels, Dorothy Cox has plenty including their chocolate covered ...