Bonfire Night Nibbles, Parkin, Chocolate Marshmallow Brownies
Bonfire Night Nibbles
16 milk chocolate oat biscuits [milk chocolate hobnobs]
8 large marshmallows
8 tsp dulce de leche [ use carnation caramel if you can’t find it ]
1 banana, cut into 16 slices.
Heat the grill to high and line a baking tray with parchment. Put 8 hobnobs on the tray with a marshmallow on top and grill until slightly brown and melting. Put a tsp of dulce de leche on the remaining hobnobs and top with 2 banana slices. Sandwich the biscuits together. Enjoy,
Parkin
200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g treacle
85g light brown sugar
100g medium oatmeal
250g SRF
1 tbsp ground ginger
Heat the oven to 140C. Butter a deep 22 cm square cake tin and line with baking parchment. In a jug beat the egg and milk together. Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and the ginger and stir into the syrup mixture, followed by the egg and milk. Pour the mixture into the tin and bake for 50min to 1 hour until the cake feels firm and a little crispy on top. Cool in the tin, turn out and cut into cubes.
Chocolate Marshmallow Brownies
125g butter
125 dark chocolate [70% cocoa] broken into pieces
2 large eggs
150 granulated sugar
1 tsp vanilla extract
75 g plain flour
50g mini marshmallows
Heat the oven to 180C. Grease and line a 20cm square baking tin, 3-4 cm deep with baking parchment. Melt together the butter and chocolate in a bowl over a pan of simmering water. With an electric handheld whisk, beat together the eggs, sugar and vanilla extract until thick and creamy. Mix in the melted chocolate and butter. Finally stir in the flour and marshmallows. Pour into the baking tin and cook for 20 mins until the centre is just set. Leave to cool in the tin for about 15 mins before cutting into squares.