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
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.
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.