21 Dec 2015

MONDAY MUNCHIES - Christmas Edition

Tis the season to stuff your face and forget the calories.
Surly one day cant hurt...

Yesterday I took command of the kitchen for one of many days of festive cooking for the week ahead. I have a list, a long list that seems never ending at this stage of the game, but I know that come Christmas day all will have fallen into place and I will have been stressing for nothing.
I hope...


* 250 grams arrowroot biscuits
* 395 gram condensed milk
* 1 cup of coconut
* 1/4 cup of cocoa
* Rum (to your tasting)

* Extra coconut for decorating

In a large bowl, add all the ingredients and mix well.

With wet hands, roll the mixture into small balls then coat in the extra coconut.

Refrigerate or freeze for later.


* 395 gram can condensed milk
* 125 grams butter
* 1 cup firmly packed brown sugar
* 2 tablespoons golden syrup
* 155 gram milk chocolate buds (or chocolate of your choice)

Combine condensed milk, butter, sugar and golden syrup in a heavy based saucepan.
Stir over low heat for 5 minutes or until sugar has dissolved.

Increase heat to moderate, and cook stirring for a further 10 minutes or until mixture thickens.
Remove from heat.

Add the chocolate buds and stir until all the chocolate has melted.

Pour into a greased, lined, square cake tin, and set aside to cool.
Cover with plastic wrap and chill in the fridge for 1 hour or until firm.

Turn fudge out onto a chopping board, and cut into squares to serve.

Enjoy, and Merry Christmas

beck xx

An End OF An Era

Pause Rewind Stop It’s only the second day of this brand new year and I’m already taking a step back in time. Back to November when ...