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Tag Archives: Malteasers

Brown Sugar Pavlova

 

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I made some mini brown sugar pavlovas recently, see here for my previous post. The brown sugar – in this case mixed with raw sugar – gives the pavlovas quite a caramel kick. They’re a little more flavourful than the usual pav.

This recipe is not strictly a pavlova, which is a meringue dessert, in one layer, usually with sides and an indentation in the middle to hold the filling. I made two meringue discs which I sandwiched together with cream. If it had been a little more finessed, I would have called it a vacherin. I’ve made a couple of these for the blog in the past, too. But I’m still calling my rustic two layer meringue a pavlova, which it really isn’t! A pav by any other name…

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Ingredients

6 egg whites

1/2 teaspoon cream of tartar

1.5 tsp vanilla extract

175g raw caster sugar

85g  soft brown sugar

1 tbls cornflour

2 teaspoons white vinegar

Filling

200ml  cream

1/2 tsp vanilla paste

Crushed Malteasers

Method

Preheat the oven to 200 degrees C. Draw 2 large circles (about 24cm) on baking paper on 2 baking trays.

Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the raw caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy. Stir in the cornflour and vinegar.

Pile the mixture onto the circles on the baking paper and spread into shape with a spatula. Place the baking trays in the oven and reduce the temperature immediately to 130 degrees C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova discs until completely cooled.

Once cooled, carefully peel away the baking paper. Choose the best pavlova disc for the top. Put the other disc onto your serving platter, upside down so that the flat, baked side is uppermost. whip the cream with the vanilla paste. Spoon the whipped cream onto the bottom layer, then sandwich with the top layer. Crush some Malteasers and scatter randomly over the pavlova.

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Here’s a quick video montage for Brown Sugar Pavlova:

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Jamie Oliver’s Devil’s Double Choc Malt Cookies

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IMG_6017I made these luscious cookies a year or so ago. I am about to do one of my favourite things – experiment with chocolate chip cookie recipes to find the perfect chewy, not too soft not too hard chocoaltely treat! Kind of the goldilocks of cookies!
So to inspire my research efforts, I am posting again the chocolate cookie recipe from Jamie Oliver’s Comfort Food. They’re dense, chewy, deeply chocolately with dark chocolate and white chocolate and with the added malty flavour of Horlicks and Malteasers.
The recipe is quite unusual too –  condensed milk instead of sugar for the ingredients, and there are no eggs. The method is also different from a normal cookie recipe. Jamie suggests serving a couple of cookies sandwiched together with vanilla ice cream  – I thought that mascarpone might be nice –  it doesn’t melt and it’s not too sweet.
Ingredients
50 g unsalted butter
200 g quality dark chocolate
1 x 396 g tin of condensed milk
25 g ground almonds
2 heaped teaspoons Horlicks*
200 g self-raising flour
100 g Malteasers
50 g quality white chocolate
* I omitted the Horlicks – I didn’t have any – and the cookies still tasted quite malty with just the Malteasers.
Method
Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally. Remove from the heat and stir in the condensed milk, followed by the almonds andHorlicks. Sift in the flour and a pinch of sea salt, mix together, then chill in the fridge for 20 to 30 minutes (no longer). Once cool, but still pliable,smash up theMaltesers and roughly chop the white chocolate, then mix it all together.Preheat the oven to 170° degrees C. Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined withgreaseproof or baking paper. Flatten each a little (you can freeze them at this stage to bake another day if you like),  then bake for around 12 minutes, or until chewy in the middle and firm at the edges. Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.
Serve on the cookies their own, or sandwich together with ice cream, whipped cream or mascarpone. Scatter over chocolate shavings or drizzle with melted chocolate.
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Devil’s Double Choc Malt Cookies

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This is a another great recipe from Jamie Oliver’s Comfort Food.  The cookies are really easy to make.
The recipe is quite unusual –  condensed milk instead of sugar for the ingredients, and there are no eggs. The method is different from a normal cookie recipe too. Jamie suggests serving a couple of cookies sandwiched together with vanilla ice cream  – I thought that mascarpone might be nice –  it doesn’t melt and it’s not too sweet.

 

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Ingredients
50 g unsalted butter
200 g quality dark chocolate
1 x 396 g tin of condensed milk
25 g ground almonds
2 heaped teaspoons Horlicks*
200 g self-raising flour
100 g Malteasers
50 g quality white chocolate
* I omitted the Horlicks – I didn’t have any – and the cookies still tasted quite malty with just the Malteasers.
Method
Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally. Remove from the heat and stir in the condensed milk, followed by the almonds andHorlicks. Sift in the flour and a pinch of sea salt, mix together, then chill in the fridge for 20 to 30 minutes (no longer). Once cool, but still pliable,smash up theMaltesers and roughly chop the white chocolate, then mix it all together.Preheat the oven to 170° degrees C. Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined withgreaseproof or baking paper. Flatten each a little (you can freeze them at this stage to bake another day if you like),  then bake for around 12 minutes, or until chewy in the middle and firm at the edges. Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.
Serve on the cookies their own, or sandwich together with ice cream, whipped cream or mascarpone. Scatter over chocolate shavings or drizzle with melted chocolate.
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