Win a Chocolate Hamper from Thorntons

This is your chance to bag yourself a chocolate hamper from Thorntons!
I’ve teamed up with UK retailer, Thorntons, to give you the chance to win an ‘I Love Chocolate Hamper . This luxury hamper includes:

• Continental Milk, White & Dark Collection (300g)
• Moments (250g)
• Chocolate Smothered Toffee Box (525g)
• Continental Viennese Bag (105g)
• Premium Collection (96g)
• Continental Alpini Bag (112g)
• Milk Chocolate Block (90g)     

Want to be in with a chance of winning? Simply enter via the Rafflecopter widget below. Struggling to find the answer? Click here.

Thorntons sell dark chocolate as well as personalised chocolates for all you chocolate craving needs.

*Rafflecopter Widget Removed - Competition Closed*
Beth Sachs (Jam & Clotted Cream)

Fresh Cherry Crumble Cake

Fresh Cherry Crumble Cake

A warm slice of this fresh cherry cake certainly perks you up on a grey and drizzly January morning.....who said New Year was meant for diets?!

Cherry Cake
Yield: 10 slices

Fresh Cherry Crumble Cake

A Fresh Cherry Crumble Cake
prep time: 15 minscook time: 35 minstotal time: 50 mins


  • 140g Self Raising Flour
  • 1/2 TSP Cinnamon
  • 50g Caster Sugar
  • Egg
  • 4 TBSP Milk
  • 85g Butter, melted
  • 250g Fresh Cherries, stoned
  • For the Crumble topping
  • 25g Plain Flour
  • 25g Caster Sugar
  • 25g Butter, diced
  • Glace Icing to finish (optional)


Step 1: Preheat the oven to fan 160°C/ conventional 180°C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. 
Step 2: Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
Step 3: Scatter the cherries over the mixture and gently press them in. 
Step 4: To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
Step 5: Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold. Drizzle with glace icing.

Beth Sachs (Jam & Clotted Cream)
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