Quality Street puddings

Many tubs of sweets litter the house. Christmas Calorie Carnage right there.

I’ve eaten a few, but now I’m getting bored of eating them. The inevitable toffee leftovers will appear, but the sweets have changed. There’s been some cost saving going on. Now they all taste fairly bad. ‘Quality street’s’ been hit by the recession and Roses got hit by…well… Kraft.

You eat an orange one, then a strawberry one to clear the lingering orange taste, then something else to clear the strawberry flavour.

Don’t get me wrong; in a choice between Quality street, Roses or death, I’d pick either of the first two options, but I get fed up of them quickly.

So I decided to combine them with brownies. Not pretty, but really tasty! They’re also pretty sticky.

Along the way I also found the tastiest brownie recipe yet- from the Hummingbird bakery.

This makes 12 big brownie cupcakes and one to share pudding, or 7 to share puddings. Or one big sticky brownie.

200g dark/milk chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs
Many Quality street/Roses chocolates of your choice.

Preheat the oven to 180C.

Melt the butter and the chocolate together over a bowl of boiling water.
While that’s melting, combine the sugar, flour and eggs in a bowl.
Once it’s all melted, mix the butter and chocolate in.

Chop up the toffee and solid chocolates into little pieces. Leave the fondant chocolates whole for now, unless they’re Quality street orange ones, which you can squish slightly and they’ll still hold their shape.

Get your cake cases, cake tin or ramekins ready.

For the cupcakes, fill them a 1/3 of the way up, then put your fondant sweet in or sprinkle the toffee bits in, and fill until the sweets are covered over.

For the puddings, pour in some batter, add a few squashed fondant sweets in, then add some more mixture until it’s full.

For a big brownie, half fill the tin, even the mixture out and push your sweets in/ sprinkle over the pieces at regular intervals. Top up with the remaining mix.

The cupcakes and puddings take around 20-25 minutes, be warned that they will sink as they come out the oven, so feel free to top them with chocolate butter-cream and crushed up Roses chocolates. The big brownie will probably take 30 minutes.

Sticking a skewer in the middle won’t work because of the sweets, but check to see if the mixture has stopped wobbling.

SAMSUNG CAMERA PICTURESThe puddings are definitely best served warm. This one was an orange fondant chocolate pudding with chocolate sauce and ice-cream.

Happy New Year! 2014 feels like a year of change.

Let this dessert be a lesson to everyone. It’s what’s in the inside that counts.





6 responses to “Quality Street puddings

  1. I’m so glad someone else has noticed that both Quality Street and Roses are not as they used to be. We always used to get a tin every Christmas. This year, I didn’t bother – I got Heroes instead. However, I will be following your recipe to use up the leftover choccies I didn’t eat! Happy new year!

    • Happy New Year to you to 🙂
      Yeah, the fact that they now come in plastic tins as well is rubbish. Can’t beat an old Metal Roses tin as a biscuit tin. I think they’ve just switched to cheaper ingredients- like big purple one used to have a brazil nut, but now it’s half a peanut. People still buy them out of tradition and the fact that they’re cheap.
      Cadburys chocolate is done for now :(.

      • My mum still has one of old metal tins from yonks ago which she uses to store rice. I’m not a fan of the plastic tins either and even though I know things have to change – this is a change for the worse!
        Hope your new year has got off to a good start 🙂

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