This is just a silly one! (Who me?). I seem to be inviting all my old friends (& some new) to visit, now that this blog has fired up again.
So therefore I’ve made you some of Delia Smith’s yumalicious “Energy bars”, totally good & bad at the same time if you are on a diet.
I traditionally make these during times of mental vexation (GCSE & A level revision times particularly). The recipe comes from Delia’s vegetarian cookery compendium – this is something I think every teenager (& their Mum) deserves to keep energy supplies topped up during those tedious weeks – they are filled with lots of goodness (pecans, oats, apricots, raisins, branflakes) & stuck together with condensed milk, treacle & topped with marbled chocolate – naughty but very very nice!!!
Here, help yourself ….
And for Laura, going up Snowdon (& the rest of you) here’s the recipe, thank you Delia.
Chocolate marbled energy bars:
Delia Smith’s Vegetarian Collection.
150g dark chocolate (75% cocoa solids) broken into small pieces
150g luxury Belgian white chocolate, broken into small pieces
110g pecan nuts
110g ready to eat dried apricots
150g porridge oats
25g Rice Krispies
25g Bran Flakes, lightly crushed
1 teaspoon molasses syrup
150ml whole condensed milk
You will also need a non-stick baking tray measuring 25.5 / 15 cm and 2.5cm deep
Pre heat oven to gas mark 4, 350 degrees F (180 degrees C)
Begin by toasting the pecan nuts on the top shelf of the oven for 7 mins using a timer then chop them roughly. Next chop the apricots to the same size as the pecans & then in a large bowl mix together the oats, Rice Krispies, Bran Flakes, apricots, pecans & raisins.
Now in a small saucepan heat the molasses syrup & condensed milk until they’re warm & thoroughly blended, then pour the mixture into the bowl. Mix well with a wooden spoon then tip the mixture into the baking tin, press it down evenly all over & bake in the centre of the oven for about 25 mins or until golden brown. After leave it to get quite cold.
Meanwhile melt the dark & white chocolate separately in heatproof bowls of barely simmering water, making sure the bowls don’t touch the water. When the cereal mixture has cooled, loosen the edges with a palette knife then turn it upside down onto a board.
Now using a tablespoon, put spoonfuls of the plain chocolate all over the top of the cereal cake, leaving space in between. Then do the same with the white chocolate, but this time fill in the gaps. Next take a small palette knife, & using a zig zag motion, swirl the chocolates together to give a marbled effect. Then lift the board & gently tap it down on the work surface to create a smooth finish. What you need to do now is to chill in the fridge for about 1 hour then use a sharp knife to cut it into 16 bars.