Re-create Mrs Crunch’s tasty recipes and help Morrisons donate to children’s cancer charity Clic Sargent

YOU can have your cake and eat it this month by giving to a good cause as you shop. Morrisons will help you give to children’s cancer charity Clic Sargent without spending a penny extra.

Simply buy a pack from a participating “Every Pack Gives Back” brand – including Kenco, McVitie’s and Kellogg’s – and the food company will donate cash to the charity on your behalf.

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Morrisons has even created a special £2 candyfloss and apple ice cream, which will be sold in stores to raise £45,000 for Clic Sargent.

So treat yourself and help another family, too. Here is a selection of mouth-watering dessert recipes from Morrisons.com to get you started.

Black Forrest gateau, £11.70, serves ten

(Preparation: 40 minutes. Cooking: 45 minutes)

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YOU NEED:

• 175g butter, softened, plus extra for greasing
• 175g caster sugar
• 1 tsp Kenco Millicano Americano Intense instant coffee dissolved in 50ml boiling water
• 6 eggs, separated
• 75g cocoa
• 150g self-raising flour
• 300ml double cream
• 100g dark chocolate
• 50g chopped
• 410g canned cherries
• 3 tbsp orange liqueur
• 3 tbsp icing sugar

PREPARE AHEAD: For the topping, place topping mixture in a piping bag with a star nozzle and pipe on to your cake.

Make the shards by scraping the chocolate with a knife away from you on to a plate.

METHOD:

1. Preheat the oven to 180C/gas 4. Grease a 20cm loose-bottomed tin with sunflower spread and line the base with greaseproof paper.
2. Beat the butter and sugar in a bowl until pale and creamy, then add the coffee and egg yolks one at a time, stirring constantly.
3. Beat egg whites in another bowl until they form soft peaks.
4. Sieve the cocoa and flour together in a separate bowl. Add one spoonful of the flour mixture to the cake mixture and gently fold through, then add a spoonful of egg white.
5. Repeat this until the egg white and flour have both been used up.
6. Pour into the prepared tin and bake in the middle of the oven for 40 minutes. You will know the cake is cooked when it comes away from the sides of the tin and is springy.
7. Allow to cool in the tin for five minutes before turning out onto a wire rack.
8. For the filling, heat 150ml of the cream in a pan. When it simmers, remove from the heat and stir in 50g of the chocolate (chopped into cubes) until it melts.
9. Pour into a bowl and allow to cool in the fridge.
10. Drain the cherries from the can, pouring the syrup into a pan to warm through and add the orange liqueur.
11. To assemble, cut the cake in half, place each piece cut-side up and drizzle with the cherry and orange syrup.
12. Remove the filling from the fridge and spread it over the cake base.
13. Add the cherries, reserving 12 for decoration, then place the other half of the cake on top.
14. For the topping, whip 150ml of the cream with the icing sugar in a mixer until it forms soft peaks.
15. Cover the cake with the topping mixture and pipe on rosettes (see prepare ahead).
16. Finish with the chocolate and remaining cherries.

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Rocky road, £5.80, serves nine

(Preparation: 15 minutes. Cooking: 1hour)

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YOU NEED:

• 120g milk/dark chocolate McVitie’s Digestives Nibbles
• 100g butter
• 100g plain chocolate
• 2 tbsp golden syrup
• 175g McVitie’s Hobnobs
• 50g raisins
• 150g mini marshmallows

METHOD:

1. Line the base and sides of an 8in/20cm square, shallow cake tin with baking parchment.
2. Scatter in 80g of the Digestives Nibbles.
3. Put the butter, chocolate and syrup into a heatproof bowl and set over a pan of simmering water.
4. Warm gently over a low heat until the butter and chocolate has melted.
5. Take off the heat and stir.
6. Meanwhile, put the Hobnobs in a bag and tap with a rolling pin to break them into small pieces.
7. Stir these into the melted chocolate mixture along with the raisins and half of the marshmallows.
8. Spoon into the prepared tin.
9. Scatter the remaining marshmallows and Digestives Nibbles over the top.
10. Press down well and leave to cool.
11. Cut into nine or 12 squares or bars.

Rice crackles with ice cream sandwich, £5.30, serves eight

(Preparation: 20 minutes. Cooking: 10 minutes. Refrigerate 1-2 hours)

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YOU NEED:

• 150g white chocolate
• 135g Kellogg’s Rice Krispies
• 8 scoops strawberries-and-cream ice-cream
• 1 strawberry sauce
• 2 strawberries

METHOD:

1. Break the chocolate into pieces and melt in a large bowl over a pan of simmering water.
2. Once the chocolate has melted, pour in the Rice Krispies, folding them into the chocolate until they are covered, and the mixture is combined.
3. Pour the mixture into circular cookie cutters, in a thin layer and put in the fridge to set; this will take one to two hours.
4. When the mixture has set, pop it out of the cutter and place it on a plate, place a scoop of ice cream on top and drizzle with strawberry sauce.
5. Place a second rice crackle on top of the ice-cream and garnish with a quartered strawberry.