Preheat the oven to 180 C and line a loaf tin. Soak the cranberries in enough boiling water to cover them.
In a medium bowl, mix the yoghurt, oil and sugar together until it’s fully combined before adding in the milk and vanilla. Mix this well.
Sift the flour, baking powder, bicarbonate of soda and salt into the same bowl and gently fold it into the wet ingredients using a spatula until just combined. The batter should be thick.
Finally, drain the cranberries and fold them into the batter along with almost all of the white chocolate (save some to sprinkle on top)
Pour the batter into a lined loaf tin, sprinkle with the remaining white chocolate and bake in the oven for 40 minutes. Cover the loaf with foil and bake for a further 5 minutes before removing from the oven. Make sure a toothpick comes out clean.
200mL single cream (or alpro non-dairy single cream)
150g light brown sugar
20g butter (or non-dairy alternative)
1 tsp vanilla extract
½ tsp sea salt
For the cookies:
200g butter (or non-dairy alternative)
180g light brown sugar
60g granulated sugar
1 egg (or 2 tbsp flax + 2 tbsp water)
1 tsp vanilla
240g plain flour
50g cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
100g dark chocolate chunks or chips
To make the caramel: add the single cream and sugar to a saucepan, mix and bring to a boil. Turn the heat down a simmer for 15 minutes until the mixture thickens and reduces slightly. Switch the heat off and add the butter, vanilla and salt. Transfer to a bowl and leave to cool. Once cool, freeze the caramel into 14 discs on a tray (about 2 tsps each), or use an ice tray for 2-3 hours.
For the cookies: Beat together the butter and sugar for 3-5 minutes in a stand mixer until pale and fluffy. Add in the egg/flax egg and vanilla and beat for a further minute.
In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
With the mixer on a slow speed, slowly add in the dry ingredients until just combined. Don’t overmix!
Fold in the chocolate chunks (reserve a few for topping)
Using an ice cream scoop, portion out 14 balls of cookie dough onto a lined baking tray. Remove the hardened caramel from the freezer.
Take a ball of cookie dough and make a well in the middle with your thumb for the caramel. Place the caramel inside and tuck the sides over so all the caramel is covered. Stud with a few extra chocolate chips. Repeat for the rest of the cookies.
Place the filled cookie dough balls into the fridge for 30 minutes and preheat your oven to 170 degrees C.
Bake the cookies for 13 minutes and then try and leave to cool completely before tucking in.