Sizzling bacon & maple syrup minis

You can't go wrong with the classic combination of bacon and maple syrup.

Serves 2 Prep 20 mins plus at least 2 hrs 30 mins chilling Cook 16 mins

FOR THE BASE

10g streaky bacon

60g plain digestive biscuits 20g unsalted butter, melted FOR THE FILLING

10g streaky bacon

200g cream cheese

40g caster sugar

1 tbsp maple syrup

80ml double cream

FOR THE TOPPING 4 streaky bacon rashers 1 tbsp maple syrup

1 Heat oven to 200C/180C fan/gas 6.

Put the bacon for both the base and the filling onto a tray and cook for 6-8 mins until crispy.

2 Meanwhile, whizz the digestive biscuits to a fine crumb in a food processor or bash in a plastic bag with a rolling pin, then tip into a large bowl. Add the melted butter and stir well, making sure all the biscuit is coated in butter. Remove the crispy bacon from the oven and leave to cool, then finely chop. Add half the bacon to the biscuit mix and stir well. Scoop into a 12-hole mini muffin tin, pressing down gently to make the bases, then put in the fridge for 30 mins to firm up.

3 To make the filling, beat the cream cheese and sugar together. Add the remaining chopped, crispy bacon, along with the maple syrup, and mix well. Whip the double cream until forming soft peaks, then gently fold it into the cream cheese mixture.

4 Top the biscuit bases with the filling and level off with a palette knife. Put the muffin tin back in the fridge for at least 2 hrs until set. Once set, remove from the fridge and turn the mini cheesecakes out of their moulds.

5 Heat oven to 200C/180C fan/gas 6. To make the topping, cook the bacon rashers for 6-8 mins until crispy, then finely chop. Top the cheesecakes with the bacon shards, drizzle over the maple syrup and serve.