Aint she pretty? On Tuesday I was going to visit my good pal, Mel, and her handsome 4-week-old bubba, Duke. We three planned to catch up over tea. My inner Country Women's Association self decided it would be proper for us to have a little slice with our Earl Grey. It was a lot of fun to get stuck back into some old fashioned, sugar + flour, baking. My marshmallow received rave reviews (it's perfectly OK, in fact, preferable, if your rave reviews come from your Mum).
Here is the recipe for your retro enjoyment. x
2 cups Weetbix, crushed (can also use cornflakes)
1/3 cup brown sugar
1/2 cup self raising flour
1/2 cup desiccated coconut
1/4 cup chopped walnuts (s'ok to leave out if the cupboard is bear)
120g butter, melted
3/4 cup caster sugar
3/4 cup water
1 tablespoon gelatine
1/2 teaspoon vanilla essence
Pink food colouring
Coconut for sprinkling
1. Combine crushed Weetbix, brown sugar, flour, coconut and walnuts. Add melted butter and mix well.
2. Press mixture into greased slice tin. Bake at 160 Celcius for 25 minutes or until lightly browned.
3. Wait until the slice has come out of the oven and cooled for 10 minutes before you prepare the marshmallow. Place caster sugar, water and gelatine into a saucepan and stir constantly on a low heat until the sugar and gelatine have dissolved and mixture is clear (will take a few minutes). Do not boil. Set aside to cool for 5-10 minutes.
4. Stir in vanilla essence and 3-4 drops pink food colouring. Whip mixture using an electric mixture until fluffy and almost set. Be patient; this will take approx 12 minutes.
5. Pour marshmallow over slice and sprinkle with extra coconut. Leave to set for approx. 30 minutes before slicing.
TIP: Wear an apron when beating the gelatine mixture - it will splatter!