Tuesday, 26 June 2012

Malteser tiffin

Part two of the day when I made a monumental mess in the kitchen. This, however, was faff-less. Delicious, and properly edible. Perhaps that's because I actually followed the recipe for once, and bothered to do it the right way. In fact, perhaps that's something that I ought to be doing more often: try the recipe by following all of the instructions the first time and just changing things afterwards. A novel idea, I think, but to be honest, it's just too tempting to change things. Still, I'll keep working at it, and maybe my cooking will be better at the end of this year than it was in January. Maybe.

Another BBC good food recipe...

200g milk chocolate
100g unsalted butter
2tbsp golden syrup
125g digestive biscuits
135g Maltesers
For the topping:
200g milk chocolate
25g unsalted butter
1tsp golden syrup

Line a 20cm baking tray with baking parchment. Place the 200g of chocolate, butter and syrup in a heat proof bowl and melt over boiling water or microwave. (I now know that it is necessary to stir chocolate periodically when microwaving it, lest it burn to a crisp - I'm just chuffed that I bought extra chocolate, just in case!) Once almost melted, remove from the heat and gently stir until any tiny bits of chocolate have melted. Allow to cool a little.
Place the biscuits and 35g of the maltesers in a sandwich/freezer bag and crush with a rolling pin, until it's mainly crumbs, but a few chunks won't do any harm!
Mix the crushed mixture and the whole maltesers in with the melted chocolate and stir it in until everything is coated. Press into the prepared tin and then make up the topping.
Melt the chocolate, syrup and butter as before for the topping, and spread it over the biscuit base.
If you have a bit of white chocolate, you can just melt a bit over the top for that little something extra.
Cover the tin with cling film or tin foil and fridge for an hour or two before cutting into squares. 

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