Fruity rocky road; notes Deliciously sticky, moist and moreish MAKES 16 SQUARES.
1. Line a 20cm-square baking tin with parchment paper.
2. Put 200g dried sour cherries and blueberries in a pan with 90ml Belvoir Blueberry & Blackcurrant Cordial and 30ml water and bring to a simmer, then remove from the heat and set aside to cool and macerate for at least 1 hour.
3. Pour a 297g can condensed milk into a pan, and heat, stirring, until just coming to a simmer. Put 100g each dark and milk chocolate, finely chopped, in a bowl with 30g softened butter and pour over the hot condensed milk. 4. Stir until you have a smooth glossy mix. 5. Strain the fruit, discarding any excess liquid, then add it to the chocolate mix with 200g digestive biscuits, roughly crushed, and 50g mini marshmallows. Stir with a wooden spoon until completely combined. 6. Tip it into the lined baking tin and spread out with the back of a spoon. Melt 100g chopped white chocolate, then drizzle it all over the surface. Chill in the fridge for at least 3 hours until solid. Cut into 16 squares and serve. NB: For more recipes see Belvoirfruitfarms.co.uk
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|Publication:||Sunday Mirror (London, England)|
|Date:||Aug 20, 2017|
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