Class 12 - Ready, Steady, Cook

Entry 1

Ingredients: bar of chocolate, tin of rice pudding, bag of toffees, half a packet of ginger biscuits and some fresh raspberries.

Method: Crush the ginger biscuits, add 50 gr of melted butter and mix until combined.  Press into the bottom of a 20cm round loose-bottomed cake tin and leave in the fridge until set.  Melt half of the chocolate in a bowl over gently simmering water and mix into the rice pudding; stir in the raspberries.  Add to the ginger biscuit base.  Melt the toffees in a bowl over gently simmering water, then drizzle over the top of the rice mixture, together with the rest of the chocolate, grated.  Leave in the fridge to cool.

Voting not available as only one entry was received for this class

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