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milk 330g plain flour 1 tsp baking powder 1 tsp salt 2 tsp vanilla paste or essence 150g dark chocolate milk together in a bowl until soft and smooth with no clumps. milk. It's not the same as evaporated milk. Always use sweetened condensed milk rather than the unsweetened version

make : 30 minutes + cool time Servings : makes 96 1" chunks Ingredients 900g caster sugar 250ml whole milk 1 x 397g tin of condensed milk 120g butter Pinch of salt Method In a very large saucepan or pot over a medium - low heat, pour in the milk and sugar. Add in the butter, stir until melted Pour in the condensed milk and turn the heat up to a high, bringing

Servings : 10 large cookies Ingredients 180g butter, room temperature 35g sugar, I used light brown 150g condensed milk 225g plain flour 1 tsp baking powder 1/2 tsp salt 1 tsp vanilla paste or essence 100g white chocolate of chocolate 80g cranberries 60g pistachios, unshelled Method Cream the butter, sugar, vanilla and condensed milk together in a bowl until soft and smooth with no clumps Combine the dry ingredients in a seperate

pasta 120g butter, plus 2 tbsp 2 garlic cloves, finely chopped 90g plain flour 1 litre whole milk Cook for about 1 minute, whisking all the time, then gradually pour in the milk, whisking until you have Simmer for 5–7 minutes (keep whisking) until thick and velvety with a similar texture to condensed milk

- warming garam masala and earthy cumin wrapped in a rich, velvety tomato base with creamy coconut milk tsp turmeric 1 tsp salt ½ tsp cayenne pepper (or to taste) 400g tomato passata 200ml full fat coconut milk Add all remaining ingredients to the slow cooker (see notes below if using low-fat coconut milk) and Low-fat coconut milk is thinner and can split during longer cooking times, so if you use it, stir it Add in the passata, coconut milk and lemon juice and cook for 15 - 20 minutes.

Pinch of salt Method (hob) Put the oats in a small saucepan, add the milk and a pinch of salt. Method (microwave) Put the oats in a microwave-safe bowl, add the milk and a pinch of salt. Mix it until smooth and creamy, add a splash more milk if needed. Use any milk, I usually use almond or dairy milk. You can use 50:50 milk to water for a creamy consistency but lighter mix, if you like.

Ingredients 220g plain flour 100g caster sugar 1 tsp baking powder 1 tsp salt 1 tsp ground cardamom 200ml milk * 60g butter 2 eggs 2 tsp vanilla extract Glaze 320g icing sugar 3 tbsp milk* 1 tbsp rosewater * Pink In a separate mixing bowl, whisk together the milk, melted butter, eggs and vanilla. To create the glaze, put the icing sugar into a mixing bowl and add in the milk and rosewater. but you can use any type or plant based milk variation.

Prepare it in advance, allowing the bread to soak up all of the sweet milk and then bake, serve piled Ingredients 60g butter, plus extra for greasing 100g soft light brown sugar 4 tbsp maple syrup 225ml milk Whisk the milk, eggs, vanilla and cinnamon together in a shallow bowl. Pour any of the remaining milky mixture over the top. Use any milk alternatives.

5 minutes Time to cook : 8 minutes Serves : 1 Ingredients 2 slices of brioche bread 1 egg 50ml any milk Whisk the egg, milk and vanilla together in a bowl using a fork. You can use any milk or dairy-free milk alternative.

Packed with tender greens in a smooth and creamy quiche filling made from eggs, cream and milk encased oil 1 shallot, finely diced 220g asparagus spears 90g frozen peas 4 eggs 120ml double cream* 120ml milk In a large measuring jug, add the eggs, double cream and milk. from the cream and milk help to 'set' the quiche filling. I use whole milk and double cream, but you can use semi or skimmed milk.

caster sugar 6 eggs 330g plain flour 4½ tsp baking powder ½ tsp salt 1½ tsp vanilla extract 3 tbsp milk ones I use for baking are these ) Buttercream 225g butter, softened 450g icing sugar, sieved 2 tbsp milk Add the vanilla and milk and gently mix until no dry flour streaks remain, being careful not to overmix Add in the vanilla and milk and mix again until you have a smooth, spreadable consistency. You can add more milk ½ tbsp at a time if you want to loosen the mix.

- or minimum 3 hours Servings : 1 Ingredients 50g rolled oats 1 scoop ( ~ 30g) whey protein* 140ml milk In a small bowl, mix together the rolled oats, whey (if using), milk, maple syrup, chia seeds and pinch To make this vegan use plant based protein, milk alternative and coconut or soy yogurt. You can use any milk you like, here I used whole milk. If you're not using them, reduce the milk to 80ml.