1、Bramble marshmallows

Good Food reader Natasha Lee gives marshmallows a seasonal twist by adding blackberries, for a sweet, homemade gift

Bramble marshmallows recipe

Ingredients

Method

Dissolve 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.
  • Continue whisking the egg whites while pouring on the syrup in a steady stream, then adding the vanilla extract – the mixture will go shiny and start to thicken. Continue whisking for about 10 mins until very stiff. Pour half the egg white mixture into the tin, then scatter over the berries. Top with the remaining mixture and leave somewhere cool and dry to set for at least 2 hrs until firm.
  • Lay a large sheet of baking parchment on a chopping board and sprinkle on the remaining icing sugar mix. Turn the marshmallows out and cut into squares, rolling them in the sugar mix. Keep in an airtight container but best eaten on the day.

  • https://www.truecookbook.com/recipe/bramble-marshmallows-6289/

    2、Deluxe hot chocolate with marshmallows

    A real treat for chocolate lovers - use 70% cocoa solids or milk chocolate depending on how chocolately you and the kids like it
    Deluxe hot chocolate with marshmallows recipe

    Ingredients

    Method

    1. 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.

    3、Baked raspberry & bramble trifle with Drambuie

    A wonderful Scottish pudding based loosely on the traditional trifle, with the added twist of a layer of baked custard
    Baked raspberry & bramble trifle with Drambuie recipe

    Ingredients

    Method

    1. 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.
    2. Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
    3. 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.
    4. 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.
    5. 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.

    4、Marshmallows dipped in chocolate

    Kids will love making these sweet chewy lollipops decorated with melted chocolate and cake sprinkles
    Marshmallows dipped in chocolate recipe

    Ingredients

    Method

    1. Heat the chocolate in separate bowls over simmering water or on a low setting in the microwave. Allow to cool a little.
    2. 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.

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