Good Food reader Natasha Lee gives marshmallows a seasonal twist by adding blackberries, for a sweet, homemade gift
- 50g icing sugar
- 50g cornflour
- 9 sheets gelatine
- 450g granulated sugar
- 1 tbsp liquid glucose (find it in the baking aisle)
- 2 large egg whites
- 1 tsp vanilla extract
- 140g blackberries
MethodDissolve the gelatine in 150ml hot water in a heatproof jug. Line a 20cm x 30cm tin with baking parchment and dust with some of the icing sugar mix. Put the granulated sugar and liquid glucose in a heavy-bottomed pan with 200ml water. Cook over a low heat until the sugar has dissolved completely, turn up the heat and boil until the mixture reaches firm ball stage on a sugar thermometer (125C/256F) – around 10-15 mins. If you don’t have a thermometer, drop a little of the mix into a glass of very cold water – if it sets into a squidgy ball, it’s ready. While the sugar is boiling, use an electric whisk to beat the egg whites until stiff. When the syrup reaches the right stage, pour it into the jug with the gelatine water; be careful as it will be very hot and may bubble up.
- Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.
- 350g raspberry, fresh or frozen, plus extra to decorate
- 225g/8oz Madeira cake or any other light sponge, thinly sliced
- 5 tbsp Drambuie whisky
- 1 large orange, grated zest and juice
- 1l double cream
- 4 eggs
- 85g golden caster sugar
- few drops vanilla extract or essence
- 8 tbsp bramble jam or jelly
- 5 bought shortbread biscuits, coarsely crumbled and lightly toasted
- icing sugar, to dust
- The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
- Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
- Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
- Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
- To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.
- 50g white chocolate
- 50g milk chocolate
- selection of cake sprinkles
- 1 bag marshmallows (about 200g)
- 1 pack lollipop sticks
- Heat the chocolate in separate bowls over simmering water or on a low setting in the microwave. Allow to cool a little.
- Put your chosen sprinkles on separate plates. Push a cake pop or lolly stick into a marshmallow about half way in. Dip into the white or milk chocolate, allow the excess to drip off then dip into the sprinkles of your choice. Put into a tall glass to set. Repeat with each marshmallow.