A Night of Pure Indulgence with Cadbury®

In an evening of pure indulgence, Remix collaborated with Cadbury® for a widely anticipated debut of the new frozen dessert range, Cadbury® tubs. Hosted by award-winning journalist Wilhelmina Shrimpton, three decadent frozen dessert flavours were introduced to some of the nation’s most revered food lovers; velvety Caramello®, rich Caramilk®, and of course, the classic smooth Dairy Milk® Vanilla. Whether you’re a creamy chocolate or gooey caramel lover, the Cadbury® 460mL tub satisfies all those sweet craving moments. Each contains a surprisingly decadent soft core, with ties to each of the three iconic flavours with every scoop. These make for the perfect accompaniment for movie night at home or simply for a moment of me-time. Amelia Ferrier from Instagram’s @Melies_Kitchen created three delectable dishes, these recipes are now readily available for DIY dessert nights at home with the recipes below.




Sticky Date Cake:

150g dried pitted dates, finely chopped

⅔ cup boiling water

½ tsp baking soda

100g butter, melted

½ cup soft brown sugar, firmly packed

2 large free-range eggs

½ tsp vanilla extract or paste

¾ cup + 2 tbsp self-raising flour

¼ tsp table salt

75g Cadbury® Caramilk® chocolate, roughly chopped

Caramilk® Sauce:

¾ cup soft brown sugar, firmly packed

¾ cup cream

¼ cup golden syrup

75g butter, diced

¼ tsp table salt

75g Cadbury® Caramilk® chocolate, roughly chopped

To Serve:

Cadbury® Caramilk® frozen dessert 460ml

¼ cup crushed speculoos biscuits

Preheat the oven to 170°C. Grease and line the base and sides of a 20cm square cake tin.

Cake: Finely chop dates and add to a heat-proof bowl. Cover dates with boiling water measure, and set aside to soak for 10 minutes. After they have soaked for 10 minutes, stir through baking soda.

Whisk melted butter and brown sugar together in a large bowl. Add eggs and vanilla and whisk again, until combined. Add self-rising flour, salt and dates and the soaking liquid to the bowl. Whisk everything together, until just combined and no dry streaks of flour remain (it will be quite a runny batter). Fold through the chopped Caramilk®. Pour batter into the prepared cake tin. Bake on the lower-middle oven rack for 25-30 minutes, until golden brown and a skewer inserted comes out mostly clean with a few moist crumbs. Set aside in the tin to cool, before turning out of the tin to cool completely.

Sauce: Combine brown sugar, cream, golden syrup, butter and salt together in a medium pot. Place pot on medium-high heat and cook for 1-2 minutes, stirring often, until butter has melted and combined. Bring to the boil and bubble away for a further 2-3 minutes, stirring often, until glossy and thickened slightly. Remove from heat and set to cool for 5 minutes. Add the Cadbury® Caramilk® and whisk together until smooth and melted.

Assembly: Serve a piece of sticky date cake topped with a scoop of Cadbury® Caramilk® frozen dessert, Caramilk® sauce & a sprinkle of speculoos crumb.


Sauce Serves: 12

Molten Almond Chocolate Cake:

200g Cadbury® Old Gold® 70% dark chocolate

200g butter, diced

150g icing sugar, sieved

4 large free-range eggs

⅔ cup ground almonds

¼ tsp salt

Blackberry Coulis:

1 ½ cups frozen blackberries

2 tbsp caster sugar

Juice of 1 lemon

To Serve:

Cadbury® Dairy Milk® Vanilla frozen dessert 460ml

Preheat the oven to 190°C regular bake. Grease and line the base and sides of an 18cm cake tins with baking paper.

Chocolate Cake: Melt the chocolate and butter together in a heatproof bowl in the microwave in 30 second bursts, until chocolate and butter has completely melted. Remove from heat and stir through the icing sugar and eggs, until just combined. Add the ground almonds and salt and mix again, until combined.

Pour the mixture into the prepared cake tin. Bake for 18-20 minutes, until set but still jiggly in the center. Set aside to cool before slicing.

Blackberry Coulis: Add all the blackberry sauce ingredients to a small pot on medium heat. Simmer for 6-8 minutes, slightly crushing the berries as they soften, until liquid is reduced and glossy. Set aside to cool.

To Serve: Serve a slice of cake topped with a scoop of Cadbury® Dairy Milk® frozen dessert and the blackberry coulis.


Makes 12 cookies


1x 180g block Cadbury® Caramello®, roughly chopped

175g salted butter, diced

175g soft brown sugar

75g caster sugar

1 large free-range egg

2 large free-range egg yolks

1 tsp vanilla extract

210g plain flour

½ tsp flaky sea salt

¾ tsp baking soda

To Serve:

Cadbury® Caramello® frozen dessert 460ml

Preheat your oven to 190°C bake. Line two baking trays with baking paper.

Cookie Dough: Add the butter to a small pot and place over medium heat. Cook for 2-3 minutes, swirling pot often, until butter is melted and starts to bubble. Cook for a further 2 minutes, swirling pot, until butter is browned and smells nutty. Remove from heat and pour browned butter into a large heatproof bowl. Set aside to cool for 10 minutes.

Once butter is cooled, add both the sugars and stir to combine. Add the egg, egg yolks and vanilla and stir to combine. Add the flour, flaky salt and baking soda and mix together, until combined and no dry spots of flour remain. Fold through the chopped Caramello®. Set the dough aside in the fridge to firm up for 10 minutes, then roll about two tablespoons of cookie dough into balls. Place on a plate and place back into the fridge for 1 hour to chill.

Bake cookies: Place the chilled balls of cookie dough on the lined baking trays, spacing them about 5cm apart. Bake for 9-10 minutes, until golden brown around the edges.

Serve: cookies warm out of the oven topped with a scoop with Cadbury® Caramello® frozen dessert 460ml.

Cadbury frozen dessert 460ml tubs are available from all leading supermarkets and selected petrol stations nationwide.

Disclaimer: this is a sponsored article made in collaboration with Cadbury®

CADBURY, DAIRY MILK, CARAMILK, CARAMELLO, THE GLASS AND A HALF DEVICE and THE COLOUR PURPLE are trademarks of Mondelēz International group used under license.