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Cinnamon rice pudding with cherry compote and pistachios


Created by Yotam Ottolenghi

Cuisine: Turkish Prep Time: 20 min(s) Cook Time: 45 min(s) Serves 4

If you cant get the two cherry varieties, one is absolutely fine. If you can, infuse the milk and cream a day in advance and keep it in the fridge.

Chilling/freezing time 1 hour


Level of difficulty easy Season Summer

Ingredients
750 ml (3 cups) full-fat milk 225 ml double cream 1 vanilla bean, split and seeds scraped 3 small cinnamon sticks 1 tbsp caster sugar 180 g pudding rice tsp rosewater pinch of salt 1 tbsp slivered or lightly crushed pistachios, to garnish 3 tsp dried, edible rose petals, to garnish cherry compote 250 g pitted black cherries 150 g pitted morello or sour cherries 50 g caster sugar 1 cinnamon stick 1 tbsp lemon juice tsp rosewater

Preparation

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Place the milk, cream, vanilla bean and seeds, cinnamon and caster sugar in a medium saucepan over high heat. Bring almost to boiling point, then remove from heat and allow to cool. Leave in the fridge to infuse for 12 hours, or overnight if possible. To make the compote, stir the ingredients in a medium saucepan. Cook over medium heat for about 20 minutes, or until a thick jam consistency. Set aside to cool. Reheat the infused milk and cream to the boil. Add the rice and simmer over medium heat, stirring frequently, for 20 minutes, or until rice is cooked through but still retaining bite, and pudding is thick. You will need to add a little bit of water, up to 50 ml, towards the end of cooking if the pudding becomes too thick before the rice is done. Remove from the heat and carefully pick out the cinnamon and vanilla bean. Add the rosewater and stir in the salt. Place some of the cooled cherries in individual bowls and spoon over some pudding to cover. Repeat with more cherries and rice. Finish with a spoonful of cherries, a scattering of the pistachios and the rose petals. Serve immediately. SBS cooks notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 5560 g, unless specified.

Pumpkin pie
Created by Jeanne Bridgers & Frances Walsh

Cuisine: USA Serves 8

You will need a deep 23cm pie dish.

Ingredients
175 g caster sugar 2 tbs plain flour tsp ground ginger

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tsp ground nutmeg, plus extra, to sprinkle 1 tsp ground cinnamon 3 eggs, beaten 425 g can pumpkin pure* or 750 g pumpkin* 375 ml (11/2 cups) evaporated milk Shortcrust pastry 200 g (2 cups) plain flour, plus extra, to dust 1 tbs caster sugar 150 g cold unsalted butter, chopped 1 egg yolk 1 tsp lemon juice

Preparation
To make pastry, process flour, sugar, butter and a pinch of salt in a food processor until mixture resembles crumbs. Add 1 tsp iced water, egg yolk and lemon juice, and process until mixture just comes together. Turn out onto a lightly floured work surface and shape into a disc. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 200C. Lightly grease a deep 23cm pie dish. Dust work surface with extra flour, then roll disc into a 31cm round. Trim edges, place over pie dish, then press to line base of dish. Fold any overhanging pastry back onto rim to form a double crust and crimp edges using a fork. Refrigerate for 15 minutes to firm. Line pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes, then remove weights and paper, cover the edge of pastry shell with foil to prevent browning, and bake for a further 10 minutes or until pastry is dry and golden. Remove from oven, leaving foil intact. Cool slightly. Reduce oven to 180C. Combine sugar, flour, spices, eggs and tsp salt in a large bowl. Add pumpkin pure and evaporated milk and stir to combine. Pour mixture into pie case and sprinkle with extra nutmeg. Bake for 50 minutes or until filling puffs and a metal skewer inserted into the centre comes out clean. Remove foil and serve. * Canned pumpkin pure is available from selected delis; Frances Walsh uses the American Libbys brand. You can substitute mashed steamed pumpkin. Cut 750g kent pumpkin or Queensland blue into wedges. Remove seeds and steam, skin-side up, over a pan of simmering water for 30 minutes or until tender. Scoop flesh into a strainer over a bowl and set aside for 15 minutes to drain any excess liquid. Discard liquid and mash pumpkin. As seen in Feast Magazine, Issue 16, pg94.

Photography by Alan Benson

Rice pudding with pistachios and sultanas


Created by Stockfood Australia

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Cuisine: Indian Prep Time: 10 min(s) Cook Time: 25 min(s) Serves 4

Ingredients
50g sultanas 1 tbsp butter 2 tbsp pistachios, roughly chopped 800ml milk 200g pudding rice 2 tbsp desicated coconut 60g sugar 1/4 tsp nutmeg 1/4 tsp cinnamon Chopped pistachios, to garnish

Preparation
Soak the sultanas in lukewarm water for 15 minutes. Meanwhile, heat the butter in a pot over medium heat. Add the pistachios and cook for a few minutes. Add the milk, stir in the rice and coconut. Add the sugar, nutmeg and cinnamon. Increase heat to high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about 25 minutes. Remove from heat and stir in the drained sultanas. Sweeten to taste and divide among dessert bowls. Garnish with chopped pistachios to serve.

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Apple cider tart


Created by Geert Elzinga

Cuisine: Dutch Prep Time: 25 min(s) Cook Time: 35 min(s) Serves 1012

There are as many types of apple cakes in the Netherlands as there are fruit growing regions. This is an apple tart for adults, made with apple cider (or apple wine as the Dutch call it). Resting time: 1 hour Chilling time: overnight Level of difficulty: medium Season: All year round You will need to begin this recipe 1 day ahead.

Ingredients
900 g red apples, peeled and diced thickened cream, to serve icing sugar, to dust (optional) Short crust 200 g (1 cups) plain flour 55 g ( cup) caster sugar 50 g almond meal 1 tsp baking powder 100 g cold butter, diced 1 egg, lightly beaten Apple custard 6 egg yolks 110 g ( cup) caster sugar 2 tbsp cornflour 500 ml (2 cups) dry apple cider

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Preparation
To make the pastry, using a food processor, pulse the flour, sugar, almond meal and baking powder to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg and process until mixture just starts to come together. Tip out onto a lightly floured bench and knead briefly to bring together. Form into a disc, cover with plastic wrap and rest in the fridge for 1 hour. Preheat oven to 180C. Roll the pastry out between two pieces of baking paper to a 30 cm round. Line a 26 cm loose base pie tin with the pastry. Line the pastry with baking paper and weigh down with baking weights or rice. Blind bake the pastry for 15 minutes, then remove the weights and bake for a further 810 minutes until light golden. Reduce oven to 170C. Meanwhile, to make the apple custard, beat the eggs with sugar and cornflour until combined. In a small saucepan, bring the apple cider to the boil. Whisk the cider into the egg mixture and return to the saucepan. Bring to the boil over medium-high heat and cook, stirring continuously, for 12 minutes until the mixture thickens, then strain. Scatter the diced apple over the base of the cooked pastry. Pour over the custard and return the tart to the oven. Bake for 12 minutes until the custard is set. Remove from the oven, cool to room temperature then refrigerate overnight. To serve, cut into slices, dust with icing sugar (if using) and serve with thickened cream. SBS cooks notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 5560 g, unless specified. Photographs by Alan Benson.

Pumpkin pie
Created by Maria Benardis

Cuisine: Greek Prep Time: 20 min(s) Cook Time: 1 hr(s) 10 min(s) Serves 6

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The pumpkin is said to have originated in North America, in particularly Mexico. It is believed that the word pumpkin originates from the word pepon, which is Greek for large melon. The French adapted this word to pompon, which the English changed to pompion and later American colonists changed that to the word we use today, pumpkin. In Greek cookery pumpkin is used in soups, breads, dips, salads, cakes, baked in the oven with lamb or chicken and in keftedes (fritters). Most regions of Greece have their own version of filo pie. Some regions make sweet pumpkin pie with cinnamon and honey, while others make pumpkin savoury dishes with Greek cheese. The island of Samos is renowned for its pumpkin pie.

Ingredients
2 tbsp extra virgin olive oil 1 large red onion, thinly sliced 1 tsp honey 6 cups coarsely grated pumpkin (approximately 3kg) 1 tsp sea salt 300g Greek fetta, crumbled 2 tsp ground nutmeg 3 eggs, beaten 16 filo pastry sheets Extra virgin olive oil, for brushing Salt and cracked pepper, to taste

Preparation
Preheat the oven to 180C. In a frying pan, heat 2 tablespoons of extra virgin olive oil over a medium to high heat. Add the onion and cook for about 5 minutes until they soften and caramelise. When they begin to turn golden brown, season with salt and pepper and add the honey. Remove from the heat and allow to cool. Place the pumpkin in large bowl and add the sea salt. Gently mix this through and let it stand for at least 15 minutes. The salt will draw out the liquid. Take handfuls of pumpkin and squeeze out as much of the liquid as you can. Place the squeezed pumpkin in another large bowl. Add the onion, fetta, nutmeg and beaten eggs and season with salt and pepper. Mix this well until all the ingredients are well combined. Brush a large round pizza size baking tray with olive oil. Grab two sheets of filo pastry and brush these with olive oil. Place them on the bottom of the tray. Repeat this process so that there are a total of 10 pieces of filo on the bottom and the whole round tray is covered with filo pastry. Add the pumpkin mixture and spread this around the baking dish. Take two pieces of filo and brush the top piece with olive oil. Place this on top to cover the pumpkin mixture. Place a further two sheets of filo, brushed with olive oil. Fold the overhanging filo sheets inward and brush these with olive oil. Brush the last two sheets of filo and place these on top and tuck the filo sheets underneath. Brush all the filo on top with a little more olive oil. Sprinkle half a handful of water on top of the filo sheets. Place the pie in the oven and bake for 1 hour until the top of the filo is golden brown.

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Remove from the oven and let stand for 15 minutes before serving. 2012 Maria Benardis. All Rights Reserved.

Lemon brulee tart


Created by Matthew Evans

Cuisine: Modern Australian Serves 8

This sprightly tart has a lovely lemon tang and the richness of cream. You will need a 24cm tart pan with removable base.

Ingredients
5 lemons 6 eggs 300g caster sugar 250ml (1 cup) double cream Pure icing sugar, to dust Sweet shortcrust pastry 180g unsalted butter, chopped, softened 2 lemons, zested 110g ( cup) pure icing sugar 300g (2 cups) plain flour

Preparation

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To make the pastry, mix butter with lemon zest and icing sugar in a large bowl until combined. Add flour and 2 tbs iced water until mixture forms a soft dough; add more water if necessary. Turn dough out onto a lightly floured surface and knead until smooth. Shape into a disc, wrap with plastic wrap and refrigerate dough for 1 hour. Preheat oven to 180C. Roll the pastry between 2 sheets of baking paper until large enough to line a 24cm tart pan with removable base. Press pastry into pan and trim edges. Refrigerate (or freeze) for 1 hour or until very cold. Cover pastry with baking paper and top with baking weights or rice. Bake for 12 minutes or until starting to colour. Remove paper and weights, reduce oven to 160C and bake for a further 5 minutes or until base is crisp and golden. Reduce oven to 120C. To make filling, zest 3 lemons and combine with eggs and sugar in a bowl. Juice 2 lemons, add to egg mixture and whisk until combined. Whisk in cream and set aside for 1 hour. Using a spoon, gently skim off froth from surface and discard. Strain mixture, discarding solids and removing any froth, then add zest of remaining 2 lemons. Pour mixture into tart case and bake for 30 minutes or until centre is just set. (Give it a very gentle bump and watch if it wobbles in the centre.) Cool completely before removing from the pan. Dust with icing sugar. Using a kitchen blow torch, caramelise the top lightly. Cool completely before serving. As seen in Feast magazine, Issue 13, pg34. Photography by Alan Benson.

Walnut and whisky tart


Created by Matthew Evans

Cuisine: Modern Australian Serves 10

This tart has a pastry thats like shortbread; if its too hard to roll, just press it into the tin.

Ingredients
50g dark chocolate (80% cocoa solids), chopped 75g unsalted butter, chopped, softened

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200g (2 cups) walnuts 100g firmly packed brown sugar 100g ground almonds 60ml ( cup) whisky 2 egg whites 1 egg Lightly whipped cream, to serve Sweet shortcrust pastry 160g unsalted butter, chopped, slightly softened 120g ( cup) icing sugar, sifted 1 tsp vanilla extract 250g (1 cups) plain flour, sifted 2 egg yolks

Preparation
To make pastry, process butter with icing sugar and vanilla in a food processor until combined. Add flour, in 3 batches, and process until mixture is crumbly. Add egg yolks and process until combined. Turn out onto a work surface and knead until mixture comes together. Shape into a disc, cover with plastic wrap and refrigerate for 40 minutes or until firm but still soft enough to be rolled. Roll out dough between 2 sheets of baking paper until 4mm thick and use to line the base and side of a 28cm round tart pan or cast-iron frying pan. Freeze for 30 minutes. Preheat oven to 200C. Cover pastry with baking paper and top with pastry weights, rice or dried beans. Bake for 10 minutes, then remove baking paper and weights, and bake for a further 8 minutes or until pastry is light golden. Set aside to cool. Reduce oven to 180C. Meanwhile, place chocolate and butter in a small heatproof bowl over a saucepan of simmering water and stir until chocolate melts (dont let the bowl touch the water). Process 100g walnuts in a food processor until finely ground. Transfer to a bowl, add sugar and ground almonds, and stir to combine. Stir in whisky, egg whites and extra egg, then stir in chocolate mixture and pour into pastry case. Using a spatula, smooth surface, then scatter with remaining 100g walnuts. Bake for 10 minutes or until just set. Set aside to cool completely before removing from pan. Serve at room temperature with a dollop of whipped cream. As seen in Feast magazine, Issue 9, pg44.

Photography by Alan Benson.

Jumbleberry
For the crumble topping

4oz (ounce)Plain flour teaspoon(s) baking powder 2oz (ounce)butter (cold - cut into small cubes) 3 tablespoon(s) demerara sugar

For the crumble in a cup (approx. 300ml capacity)



4oz (ounce)Frozen summer fruits 1 teaspoon(s) cornflour 2 teaspoon(s) vanilla sugar

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For the crumble in a ramekin (approx. 125ml capacity)



2oz (ounce)Frozen summer fruits teaspoon(s) cornflour teaspoon(s) vanilla sugar

Method
1. 2. 3. 4. 5. Put the flour and baking powder into a bowl and rub in the cubes of butter, using your fingers until you have a mixture like coarse sand. This is such a small amount, it's not really worth getting out the heavy machinery. Stir in the sugar and then put into a freezer bag to freeze. This mixture is enough to make 4 jumbleberry crumbles in the cups (as in the photo to the left), and about 8 ramekins. Preheat the oven to 220C/gas mark 7. Put the summer fruits in either a cup or ramekin and sprinkle the cornflour and sugar over the top. Stir around a little. Sprinkle the frozen crumble topping over the fruit and bake the cup for 20 minutes and the ramekin for 15 minutes.

Breakfast Bars

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Ingredients

397 gram(s) condensed milk 250 gram(s) rolled oats (not instant) 75 gram(s) dessicated coconut 100 gram(s) dried cranberries 125 gram(s) Mixed Seeds (pumpkin, sunflower, sesame) 125 gram(s) natural unsalted peanut(s)

Ingredients

14oz (ounce)condensed milk 9oz (ounce)rolled oats (not instant) 3oz (ounce)dessicated coconut 4oz (ounce)dried cranberries 4oz (ounce)Mixed Seeds (pumpkin, sunflower, sesame) 4oz (ounce)natural unsalted peanut(s)

NIGELLA EXPRESS Method


1. 2. 3. 4. Preheat the oven to 130C/gas mark 1/2, and oil a 23 x 33 x 4cm baking tin, or use a throwaway foil one. Warm the condensed milk in a large pan. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute. Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface.

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5. Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.

GLITZY CHOCOLATE PUDDINGS Ingredients

For the chocolate puddings



100 gram(s) dark chocolate (minimum 70% cocoa solids) 100 gram(s) butter (soft) 200 gram(s) caster sugar 4 medium egg(s) 50 gram(s) self-raising flour teaspoon(s) bicarbonate of soda 1 pinch of salt

For the glaze



150 gram(s) dark chocolate (minimum 70% cocoa solids) 45 gram(s) butter 80 gram(s) Crunchie bar (2 bars)

Method
1. 2. Preheat the oven to 180C/gas mark 4. Break up the chocolate and melt it with the butter in a bowl in the microwave or in a double boiler. Once it's melted, sit the bowl on a cold surface so that the chocolate cools.

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3. 4. 5. 6. Preferably in a freestanding mixer, beat the eggs and sugar until thick and pale and moussy, then gently fold in the flour, bicarbonate of soda and a pinch of salt. Fold in the slightly cooled chocolate and butter mixture and then divide between eight ramekins, put in the oven to bake for 25 minutes. Meanwhile, get on with the glaze by melting the chocolate and butter in a microwave (or double boiler), then whisk to form a smooth glossy mixture, and spoon this over the cooked puddings. Decorate with Crunchie rubble: I just put the bars in a freezer bag, set to with a rolling pin and strew over the top.

Molten Chocolate Baby Cakes

Ingredients

50 gram(s) unsalted butter (plus more for greasing) 350 gram(s) dark chocolate 150 gram(s) caster sugar 4 large egg(s) (beaten with pinch of salt) 1 teaspoon(s) vanilla extract 50 gram(s) Plain flour (or Italian 00)

Method
1. 2. 3. 4. 5. Unless you are making these up in advance, preheat the oven to 200C/gas mark 6,putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins. Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter. Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls. Serve these with whipped double cream, the same unwhipped in a jug, creme fraiche, creme anglaise or ice cream.

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Vanilla Shortbread
Ingredients

100 gram(s) Icing sugar 200 gram(s) Plain flour 100 gram(s) cornflour 200 gram(s) unsalted butter (very soft) 1 vanilla pod (seeds) 1 sprinkling of caster sugar

Method
1. 2. Preheat the oven to 160C/gas mark 3. Put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds you've scraped out of a pod. (I find the easiest way to do this is by cutting the pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of a sharp knife. Don't even think of throwing the deseeded bits of pod away: stash them in a jar of caster to use next time a recipe requires vanilla sugar.) Process again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out on to a Swiss roll tin and press to form an even (or as even as you can make it) layer, using fingers or the back of a spoon, or both. Be patient: I promise you it will fit smoothly. Using the tip of a sharp knife cut the pressed-out shortbread into fingers. I make two incisions lengthways ie to form three layers - and then make ten cuts down - so that you end up with eleven fingers per layer. Obviously, the aim should be to cut at regular intervals but don't start getting your ruler out. Just go by eye: uniformity is the province of the conveyer belt not of home cooking. Use the tines of a fork to make little holes in each marked-out biscuit: I press down about three times, diagonally, on each finger. Now that you've pressed, incised, and punctured, slide the Swiss roll tin into the oven and bake for about 2025 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges, but shortbread should be not crisp but melting. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and leave them to cool completely before storing in a tin.

3. 4.

5.

Flourless Chocolate Brownies

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Ingredients

For the brownie



225 gram(s) dark chocolate (minimum 70% cocoa solids) 225 gram(s) butter 2 teaspoon(s) vanilla extract 200 gram(s) caster sugar 3 medium egg(s) (beaten) 150 gram(s) ground almond(s) 100 gram(s) walnut(s) (chopped)

For the sauce



75 gram(s) dark chocolate (minimum 70% cocoa solids) 125 ml double cream 2 teaspoon(s) espresso coffee (or 2 tablespoons camp coffee) 2 tablespoon(s) water 1 tablespoon(s) golden syrup

Ingredients

For the brownie



225 gram(s) dark chocolate (minimum 70% cocoa solids) 225 gram(s) butter 2 teaspoon(s) vanilla extract 200 gram(s) caster sugar 3 medium egg(s) (beaten) 150 gram(s) ground almond(s) 100 gram(s) walnut(s) (chopped)

For the sauce



75 gram(s) dark chocolate (minimum 70% cocoa solids) 125 ml double cream 2 teaspoon(s) espresso coffee (or 2 tablespoons camp coffee) 2 tablespoon(s) water 1 tablespoon(s) golden syrup

Method
For the brownie: 1. 2. 3. Preheat the oven to 170C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.

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4. Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.

For the sauce: 1. 2. 3. Break up the chocolate and put into a heavy-based saucepan. Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together. Once everything has melted, stir well, take off the heat and pour into a jug to serve.

Rocky Road Crunchy Bars Ingredients



125 gram(s) butter (soft) 300 gram(s) dark chocolate (best quality minimum 70% cocoa solids) broken into pieces 3 tablespoon(s) golden syrup 200 gram(s) rich tea biscuit(s) 100 gram(s) mini marshmallow(s) 2 teaspoon(s) Icing sugar (for dusting)

Method
1. 2. 3. 4. 5. 6. Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml of this melted mixture and put to one side. Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows. Tip into a foil tray (24cm square); flatten as best you can with a spatula. Pour the reserved 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top. Refrigerate for about 2 hours or overnight. Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.

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