A dairy-free alternative to a classic British recipe. At home, we usually use pork sausages, when we cannot get hold of decent quality toads.
I made these for my wife, who has a dairy allergy, as an Easter treat.
Its a fantastic combo, between rich dark chocolate, crunchy biscuit and nuts, with squishy marshmallows and tangy cranberries.
No one will ever notice the lack of dairy in this cake. You can use any kind of jam for the filling, raspberry is most traditional, but blackberry whiskey jam is fantastic!
This is super rich and indulgent. Perfect on a cold winters night.