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This was brilliant! I used 1/3 cup of brown sugar instead of the 1 cup, and I can't imagine wanting to use any more sugar in it. Definitely a recipe we will be making regularly.

Amazing! My wife and I both loved it. What more can I say? 🙂

Delicious! The fudge is soft, but has a great flavour. The Red Skin taste isn't super strong, so if you love that flavour you might want to put in more Red Skins, but for us it was fine.

We weren't happy with the final result - the cream cheese didn't melt properly (we poured the mixture out of the oven back into a bowl to mix things together after cooking), and the flavour was a little overpowering from the cream cheese. Cutting down on the cheese, and adding in some other liquid (perhaps the cream mentioned by Clare) might work better.

Delicious! We used a lot less sausages (about 800g - very thick), and added ~200g of sliced mushrooms to the mix (added on top with the onion and bacon). The sauce was thick, and a fantastic partner to the soft-cooked sausages. We will definitely be making this one again!

Came up fantastic. I used a mix of carrot and potato (with one onion) below the pork belly, and put them in the oven with a little bit of the pork fat that had rendered while I was making the crackling - great flavour!