Gooey Chocolate Pudding.
What's not to love?
In this fabulous version of a chocolate pudding with soft centre, we decided to squirrel away one of our Toasted Hazelnut and Butterscotch Marshmallows in the centre instead- pure genius!
You will need to melt 85g caster sugar,150g unsalted butter and 150g chocolate in a heatproof bowl over a pan of simmering water, heat gently until melted.
Whisk together 3 egg yolks and 3 whole eggs until well combined.
Add to the melted chocolate, butter and sugar- whisk.
Fold in 1 tablespoon of plain flour.
Pour a little of the batter into the base of 4 greased dariole moulds- place one Toasted Hazelnut and Butterscotch Marshmallow bottom up in each mould. Pour the remaining batter around each marshmallow until completely submerged!
Lick the bowl- this isn't a requirement but something I would highly recommend.
Chill the moulds for 25 mins, then place in the oven at 180 C/ Gas 4 for 7 mins.
Turn out onto a serving plate, I love mine with gently whipped cream AND warmed caramel sauce!
Violet French 75 Cocktail- Marshmallow Mixology! No 2
Try a glass of this bubbly gorgeousness with one of our La Violette marshmallows.
The traditional French 75 cocktail of gin and champagne but with a violet twist!
Shake 1 1/2 oz gin, 1/2 ounce lemon juice and 1/8 oz violet syrup over ice cubes in a shaker, strain into a champagne flute then fill with champagne or prosecco.
Marshmallow Kiss Cake
Turn a Cinderella of a Victoria Sponge into....You shall go to the Ball!
Take your 6 inch Victoria Sponge, you can make your own as I (nearly) always do, have a look at lovely Delias' recipes or cheat and buy one from supermarket, no cheap and nasties though, it will affect the final outcome!
If you are making your own cake, fill the centre with lemon curd, jam works well but curd is better! You will need to cover your cake with butter icing - I like to add a little lemon zest and vanilla bean paste to mine.
Cover the outside of the cake with the butter icing, don't be mean with it, a good thick layer please.
Next comes the fun bit- smother your cake with kisses, all over- 4 bags of Marshmallow Kisses should do it.
From your gorgeous selection of flowers, just remove a few petals and scatter over your cake.
Finally place your flower or bouquet of flowers, don't hold yourself back, more is definitely more in my book, and there you have it- A Marshmallow Kiss Cake!
Strawberry Melting Mallow- luscious.
So good..... but so bad! You can use strawberries that are slightly overipe- don't let a single strawberry go to waste! Place about 15-20 strawberries in an oven proof dish- don't worry about slicing them, they will become soft, sweet and squigy in the oven. Add a couple of tablespoons of creme de cassis- such a beautiful colour. Cover loosely with foil and place in a medium oven for about 10 mins, keep checking that the strawberries haven't become overcooked- we just want the little lovelies soft to the touch, they may need a little longer or a little less time. Remove from the oven, and leave for 5 mins, then tuck in 6 Simply Strawberry mallows inbetween the strawberries. Then with a flourish add a generous dollop of good quality vanilla icecream. Have your spoons ready!
Handy tip- You may need a straw to get at the strawberry and cassis sauce, if you haven't got straws, then I guess licking the bowl is allowed!
Marshmallow Mixology! No 1
Try a Key Lime Marshmallow with a frozen vodka shot-Sublime!
Simply pop your vodka and shot glass into the freezer for several hours. Meanwhile remove a thin section of peel from an unwaxed lime.
When you are ready for your little tipple- spear your marshmallow with a cocktail stick and secure it at both ends with two pieces of the peel, the scent is wonderful!
Then pour the vodka into the frozen glass, suspend the mallow over the vodka- admire your handywork, down the hatch with the vodka, then swifty follow with a bite of the Key Lime Mallow!
Bodacious Baked Banana with Rum Butter Sauce
Baked bananas with salted caramel mallows and drizzled with a rich boozy sauce!
Cook on the barbeque on a warm summer evening, or if the weather's not so hot, bake in the oven, and snuggle on the sofa with a good film!
If possible please buy fairtrade bananas grown by small producers- most supermarkets stock them!
Take 4 bananas- wrap each unskinned banana in foil and place in a medium oven or on the barbeque for 15mins or until the bananas are tender. Meanwhile to make the sauce place 75 g of light brown muscovado sugar and 75g of unsalted butter in a small saucepan. Gently heat, add the juice of 1/2 lemon and a good grind of nutmeg (from Grenada), add the seeds from a vanilla pod, stir until slightly thickened. Now add 2/3 tablespoons of dark rum! (from Grenada) Remove the bananas from the oven, remove the foil and place each one on a plate. Gently remove a lengthwise section of the skin to reveal the baked banana- place 3-4 Caramel Delight Marshmallows on each banana and drizzle or drown each with the warmed rum butter sauce!
You might have noticed I'm partial to Grenadian spices and Rum!