Pick your Poison: Malteser, Chocolate Brownie & Sprinkle Doughnut Freakshake!

Pick your Poison:

Malteser, Chocolate Brownie & Sprinkle Doughnut Freakshake!

A chocolate milkshake with sprinkles, maltesers, cream and a sprinkle chocolate doughnut!

“Damn right, it’s better than yours, I can teach you, but I have to charge…”

I’m sorry, but it’s impossible to write about Milkshakes without singing Kelis’s song whilst dancing around the kitchen with some sprinkles as a percussive shaker…

 I love milkshakes. And cake. Put the two together in a slightly gluttonous, bonkers fashions and what do you have?!

A Freakshake! That’s what!

I’ve never had, nor made, one of these bad boys before, but they looked too good to miss out on so I thought I’d give it a go!

You can make this Alcoholic or non-alcoholic, depending on your mood, or depending on if it is being made for kids or grown ups. The choice is yours!

The basic premise of a Freakshake seems to be that it is a cake and a drink served together, in one, giant, calorie laden, glass. What’s not to love?!

Here’s the recipe for this crazy concoction…feel free to share it about! They’d make the perfect pudding for a BBQ; easy to make and certainly one to get people talking!


(To make 2 Jam Jars of Milkshake)

225g Chocolate Brownies broken into pieces (ready made is perfect)

300ml milk

2 tablespoons of Malteser Spread (If you can’t get this, just use chocolate spread)

350ml Chocolate Ice Cream

16 Maltesers

2 Doughnuts (I used chocolate sprinkle doughnuts for this recipe)

Squirty Cream (Aerosol Can cream)

Sprinkles (100’s and Thousand’s are best – balls or strands)

*If making an alcoholic one, you will also need 50ml Baileys & 50ml Vanilla Vodka*

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1 – Place the Brownie pieces, malteser chocolate spread, milk and ice cream into a blender*.

*If you are making an alcoholic version, add the 50ml Baileys & 50ml Vanilla Vodka in at this point!*

2 – Blend for 2 minutes until all the ingredients have combined together.

3 –  Spread some more chocolate spread around the rim of your jam jar/glass and then dip the rim in some of the sprinkles to coat it around the edge.

4 – Fill the jam jar/glass with the chocolate milkshake mixture until just below the rim.

5 – Pop 4 Maltesers in the top of the glass.

6 – Add some squirty cream until it is just coming over the top of the jam jar/glass.

7 – Place your doughnut on the top of the cream.

8 – Add a little more squirty cream into the middle of the ring of the doughnut to fill in the hole.

9 – Add 3 Maltesers to the top to decorate and use the remaining sprinkles on the top of the cream too.

10 – Stick in a long straw, grab yourself a long handled spoon, set the drink on top of a plate/saucer and dig in!

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 If you have a go, feel free to share your photos with me over on my Facebook page or over on Instagram by tagging me @lifeisknutts.

Go on Knutters, get your Freak on!


Get your Bake on: Purple Fruit Rippled Meringues (using an Ella’s Kitchen Fruit Pouch)

Purple Fruit Rippled Meringues

(using an Ella’s Kitchen Fruit Pouch)


I have been meaning to make some large, individual meringues for a while now, but I just don’t seem to have the time. Today, however, I have been quite productive (no idea why, I must be coming down with something) and managed to make some.

I keep seeing delicious rippled meringues in the shops and they look so amazing that I had to have a go. Mine are definitely ‘rustic’ and home-made, but that’s half of their charm, right?! 😉

These aren’t your traditional rippled meringues using fruit you puree you made yourself, however. For these ones, I used an Ella’s Kitchen, ‘The Purple One’ Pouch to ripple through the meringue which makes for a nice change and also gives the meringues a bit of a jammy texture in places which I really like. Who doesn’t love a sticky, chewy meringue?!

Sorry toddlers, but the Ella’s Pouches are mine now, hand them over…

So, without further ado, here is the recipe!


(makes approximately 5 large meringues)

(Prep time – 15 minutes)

(Baking Time – 2 hours 20 minutes)


1 Ella’s Kitchen, ‘The Purple One’ Pouch

15g Icing Sugar, sifted

 295g Caster Sugar

5 Large Egg Whites (Please don’t bin the yolks – why not make some homemade Custard or Mayo?!)

Fresh Fruit of your choice and Cream to serve


 1 – Turn the oven on and pre-heat to 180’c and place some Grease-proof paper on a couple of large baking sheets.

2 – Place the contents of the Ella’s Kitchen Pouch into a small bowl and add the 15g of sifted icing sugar. Stir well.

3 – Place the egg whites in a bowl and, using a hand or stand mixer, whisk until stiff peaks form.

4 – Gradually add a tablespoon of sugar at a time until all the sugar is incorporated. The mixture should be very thick and glossy, and stand in peaks on it’s own, once ready.

5 – Spoon large mounds of Meringue Mixture onto your baking sheets (I would say about the rough size of a saucer) until all the mixture has been used up. Ensure you leave a little growing room around each meringue mound, about 4cm should do it.

6 – Drizzle a tablespoon of the Ella’s kitchen and icing sugar mixture gently onto the top of each meringue and, using a skewer or cocktail stick, swirl it into each meringue mound. Do not fold it in or your Meringues will collapse.

7 – Place in the oven to bake/dry out for 2 hours 20 minutes – IMMEDIATELY TURN YOUR OVEN DOWN TO 110’c as you place them in there.

8 – Turn the oven off and leave inside to cool down.

9 – Once cool, remove from the oven and serve as you wish, but some fresh berries and some whipped double cream (with a bit of vanilla stirred through) would do the job nicely in my book!

*These should keep well for a couple of days in an airtight container. The perfect make ahead, hassle free pudding for when you’re entertaining!*

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 If you have a go at this recipe, do share it with me over on my Facebook page (you can give me a like while you’re there too if you fancy it, I’m very friendly…and only a little bit bonkers) or over on my Instagram by tagging me @lifeisknutts.

You can find more of my recipes in my, ‘Not quite Mary Berry’ series, by clicking here.

Happy Baking!


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