|
Ingredients 400g White Chocolate 125g Biscoff spread (i used the crunchy one) 50g Butter 130g Mini Marshmallows 75g Fudge pieces (my fudge recipe here) Method Grease and line with baking paper a 8" square baking tin. Place chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula, then add butter and melt 3 min/60°C/speed 1. Scrape down sides of mixing bowl with spatula again and melt for a further 2-4 min/60°C/speed 1, or until chocolate is fully melted. Add remaining ingredients and mix on reverse speed 1 for 30 secs. Pour into your prepared tin and place into the fridge for 2hrs. Cut into pieces before serving. 
0 Comments
Ingredients: 200g Dates, pitted 250g Boiling water 1 teaspoon Bi-carb 100g Brown sugar 60g Butter 2 Eggs 150g Self raising flour Method: Preheat oven to 180 degrees. Grease a 12-hole non-stick muffin tin thoroughly. Place the dates, boiling water and bi-carb into the termomix bowl and leave for 5 minutes to soften. Add the butter and brown sugar and blend for 15 seconds/sp8 or until the dates are smooth and the mixture is completely combined. Add the self-raising flour and eggs and process for a further 5-10 seconds or until combined. Divide the mixture equally between the 12 muffin holes, filling each to ¾ full. Bake in the oven for 18 minutes or until they spring back when lightly touched in the middle. Leave in the muffin tray for 10-15 minutes to cool Note: Serve the sticky date puddings with my warm caramel sauce and a scoop of ice cream or fresh cream.  |
RSS Feed
