1. For the sauce, blend all the ingredients in a JTC Omniblend. Pour into a small saucepan and simmer gently for 20 minutes. Allow to cool.
2. Cover 10 flat-bottomed ice cream cones with aluminium foil. Spray well with sunflower or vegetable oil.
3. Dissolve the yeast in the warm water and set aside for 5 minutes.
4. Place the flour and salt in a large bowl and make a well in the middle. Add the oil and water and yeast mixture. Stir together until a dough forms. Knead for 10 minutes until smooth and elastic.
5. Place the dough in a large, oiled bowl and cover. Keep in a warm place until doubled in volume, about an hour.
6. Pre-heat the oven to 200°C.
7. Knock the dough back and knead for a minute, making sure you've removed as many air bubbles as you can. Divide into 3 equal pieces. Roll out onto a floured surface, to the thickness of £1 coin. Use a pizza cutter to cut the dough into 4 equal pieces.
8. Wrap each piece of dough around the oiled, foil-covered cones and trim away any excess, making sure there are no gaps or holes (so the sauce doesn’t run through). If you do get a few holes, just patch them up and smooth out as much as you can.
9. Place the cones open-side down onto a lined baking tray and bake for 12-14 minutes. Or until lightly golden.
10. Allow to cool for 5 minutes or until they’re still warm but cool enough to handle.
11. Fill the bottoms of the cones with a tablespoon of cheese (this will stop anything leaking through too much) and fill with the rest of the ingredients, layering them up as you like. The trick is not to add too much sauce around the bottom of the cups. Top off with more cheese.
12. Stand each cup inside a hollow in the cupcake tin and bake for 10-15 minutes or until the cheese is golden.