I’ve had my eye on this recipe for a while now and just needed an excuse to make it. And the excuse I found? It was Saturday! That’s good enough for me!
This is what you will need to make 12 large pieces. (You could easily make more by cutting smaller pieces, it’s quite rich!)
Original recipe from the Hummingbird Bakery iPhone App.
For The Base:
- 150g Plain Flour
- 40g Icing Sugar
- 120g Unsalted Butter Room Temp!
For The Topping
- 100g Marshmallows
- 210g Golden Caster Sugar
- 150g Soft Light Brown Sugar
- 190g Golden Syrup
- 70g Unsalted Butter Room Temp!
- 60ml Double Cream Room Temp!
- Vanilla Extract
- 60g Crunch Peanut Butter
- 30g Mixed Nuts, chopped
Preheat the oven to 190°C/Fan 170°C and line a 20cm x 30cm tray (or as close as) with baking paper.
Sift the flour and icing sugar into a bowl. Add the butter and rub with your fingers until a dough is formed. Press the dough into the lined tray – make sure to create a “lip” all the way around the edge to stop the filling from flowing over later.
Bake in the oven for about 20 minutes – until the biscuit is a light golden brown. Remove from the oven and allow to cool a little.
Place the marshmallows evenly over the base. At this point, bear in mind where you want to slice as it is VERY difficult to slice through marshmallow.
In a large wide saucepan, place the golden caster sugar, the soft light brown sugar, the golden syrup & 240ml of water. Bring to the boil.
Allow it to boil until it gets to the “soft ball” stage or 116°C/240°F if you happen to have a thermometer. (The soft ball stage is when you drop some of the syrup into cold water it will form a soft ball when rolled between your fingers)
Use as wide a pan as you have. The wider the pan, the quicker the process. I actually started out with a relatively small pan but ended up transferring it to a larger one as it boils up so much! So save yourself the pot washing.
Patience is required in abundance here. It took me about 45 minutes to boil it up to the right temperature. It’s worth the wait though. (As stated before though, if you use a wider pan it should speed up the process.)
When it’s at the right temperature/soft ball stage, remove the pan from the heat and stir in the butter. Then bring it back up to the boil and simmer for about 3 minutes.
Then remove from the heat once again and carefully stir in the double cream. Take care here, this stuff is like molten lava and it WILL splatter!
Once the cream is incorporated, add the vanilla essence and peanut butter and stir until it has completely melted through.
Whilst the mixture is still really hot, pour it all over the biscuit base/marshmallows. Make sure to cover all the marshmallows.
Sprinkle over the chopped nuts and get ready for the hardest part. Wait for at least a couple of hours for it to set at room temperature before removing and slicing. It’s painful I know but it’ll be worth it.
When I started out this recipe, I wasn’t entirely sure how exactly it would work. It was quite fun to make though, and I rather enjoyed watching the marshmallows melt into gooey blobs!
All in all, it was a rather therapeutic item to create in my kitchen. However, it did remind me of a pudding that I have not had since I was a little girl. Butterscotch Tart. I have tried to get my hands on a recipe for quite some time now but to no avail. It was my absolute favourite pud in school!
I think I’ll have another go at trying to find a recipe.
Well, until we meet again chums.