As a precaution, I should warn you... these are possibly, the naughtiest, yet, tastiest rocky road bites, you just might/should make for yourself! (And 'maybe' even share them!) To make these blocks of beauty, you will need: 2 packets of maltesers, 2 snickers bars, 1 bag of pink + white marshmallows, a bar of 70% or higher dark chocolate, some golden syrup, and 1/2 a packet of digestive biscuits. In a large bowl, bash up your maltersers with the end of a rolling pin (or if your fancy, chop them in to halves...oooh.) Then chop up your marshmallows into quarters, so you get tiny gooey magic bits. Bash up your biscuits in with the m'tesers, then add the marshies. Drizzle this with a table spoon of golden syrup. (Sounds really bad... or... really good?) In a metal bowl, above some simmering water, melt your bar of dark chocolate, and when it looks like it's almost ready, drop in the snickers pieces, and fold it together, until well combined. Then remove from heat (allow it too cool for a little while, but not too long...) Line a tin with parchment paper. Combine your chocolate, with your other goodies, and mix it altogether! Then, lastly, pour this into your lined tin and once properly cooled, place in the fridge for up to 1 hour, best results over night. Enjoy! (Don't forget to lick the bowl.) Plus, you can adjust & add whatever you like to this recipe. Be it: pistachio, mars bars, raisins, jelly tots, rice krispies, yogurt coated raisins!! (Now we're talking) ...
Quite simply put, this has oddly been one of my most desirably, desperate, do's of the last two years! - I have wanted to make homemade scotch egg's for so long, but have never found the time or occasion. Drum roll... Jubilee street party. (Of course!) These were, honestly, the talk of the party (kind of). My Mum and I made these together. We hard boiled about 8 eggs (bare in mind, we halved ours on serving), we removed sausage meat from some pork sausages, and then seasoned it with pepper and sage. We then coated our eggs in the meat mixture and then dipped them in... more egg, then finally covered these beauties in a breadcrumb mixture. We also double coated ours, for extra crunch. We then shallow fried them in some oil, and left them to drain, before cutting them to serve and giving them a final sprinkle of pepper. God bless scotch eggs! (... alright, and the Queen.)
