Monday, 14 March 2011

Mateser traybake

I made these as a special request, but it was torture as I'm off biscuits and chocolate for Lent. No licking the bowl or eating the crumbs. I'll maybe make them again for Easter though...

The recipe is from my friend Ruths page over on Ruth's Kitchen Experiments. It made around 24 traybakes.

400g milk chocolate

250g unsalted butter

5 tbsp golden syrup

250g digestive biscuits

250g maltesers

250g white chocolate

1) Crush the digestive biscuits in a food processor or put them in a plastic food bag and crush with a rolling pin.

2) Melt the milk chocolate in a bain marie. I started it off in the microwave and then put the bowl over another bowl of boiling water. It's a lot of chocolate so break up into small pieces and be patient,

3) Melt 200g of butter and 4 tbsp of golden syrup into the chocloate.

4) Stir in the biscuits and 175g of the maltesers mixing well.

5) Spread into a swiss roll tin lined with baking paper (it'll look like it's too small but it's not) and squash down into the corners. Pop in the fridge while doing the topping.

6) Melt the white chocolate, 50g of butter and 1tbsp of golden syrup, stir well and spread onto the base. It'll be a bit tricky to spread, so is better to put on in small spoonfuls and join them up.

7) Crush the maltesers with a rolling pin, or pulse in a food processor and spread over the top, squashing slightly into the white chocolate topping.

8) Pop in the fridge for a few hours to set.

9) When cutting lift out of the tin and use a sharp knife to cut long straight lines. Make sure you get right through to the base or they'll stick together. I tried to cut mine in the tin but the bits at the corner stuck toegether and I had enough left over to make another bun!

***Edit, if you take them out of the fridge about an hour before you cut them they are softer and easier to cut. Any trimmings can be pressed onto the bases again***

I love the cross-section of the Malteser!

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