serves
6-8
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 30 ml rum
- 1 tbsp currants
- 500 g milk chocolate
- 1 tbsp butter
- ¼ cup golden syrup
- ¼ cup cubed Turkish delight
- 1 cup marshmallows, halved
- ¼ cup pitted glacé cherries
- 4 Graham crackers or plain digestive biscuits, crushed
- ¼ cup chopped pistachios
- icing sugar, to dust
Soaking time: 12 hours
Chilling time: 2 hours
Instructions
- Pour rum over currants. Cover and soak for 12 hours.
- Line a square baking tray with greaseproof paper.
- Place chocolate in a heatproof bowl. Set over a pan of boiling water (be sure base of bowl doesn’t touch the water). Stir chocolate constantly, until melted. Reduce heat to low and stir in butter and golden syrup.
- Combine Turkish delight, marshmallows, glacé cherries, crackers and rum-soaked currants in a bowl. Use a spatula to pour over chocolate and fold through ingredients until combined. Pour into prepared tray and press mixture down into the corners to ensure it sets in a square shape.
- Top with chopped pistachios. Chill in fridge for 2–3 hours, or until set.
- Use a sharp knife to slice into pieces. Dust with icing sugar to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
