A spicy, complex and sophisticated version of this favourite From ” Mowgli Street Food” by Nisha Katona.
Ingredients
- 150 g softened unsalted butter
- 350 g dark/bittersweet chocolate at least 70% cocoa solids, broken into pieces
- 3 tbsp golden syrup
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- 100 g digestive biscuits
- 100 g ginger snaps
- 50 g dried cherries
- 50 g dried cranberries
- 75 g mini marshmallows
- 30 g Coconut flakes
- 30 g crystallised ginger cut into pieces
- 2 tsp Dried rose petals
- 2 tsp chopped pistachios
Servings:
Instructions
- Grease and line a square 25 cm/10 inch baking pan. Place a heatproof bowl over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Put the butter, dark chocolate, golden syrup, ground cardamom and ground cinnamon in the bowl and stir well until the butter and chocolate have melted.
- Put the butter, dark chocolate, golden syrup, ground cardamom and ground cinnamon in the bowl and stir well until the butter and chocolate have melted.
- Put the digestive biscuits and ginger snaps into a freezer bag and bash with a rolling pin – you want large, chunky pieces of biscuit.
- Once the chocolate mixture is fully melted, remove from the heat and add the crushed biscuits, cherries, cranberries, marshmallows, coconut flakes and crystallised ginger and mix well.
- Pour into the lined cake pan, then sprinkle over the dried rose petals and chopped pistachios. Set in the refrigerator for at least 2 hours before turning out and cutting into slices.
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