Martha Collison’s Bollywood bar
Martha Collison is amongst the celebrities calling on the nation to put the kettle on and host a Brew Together fundraising event this April for Bowel Cancer Awareness Month.
Whether it’s an afternoon tea, a coffee morning or a bake sale, your support matters.
Makes 14 bars or 28 small squares
- 300g white chocolate 25g butter, cubed
- 8 cardamom pods or ½ tsp ground cardamom
- ½ tsp chilli powder 125g digestive biscuits 50g pistachio nuts
- 50g dried apricots, chopped 50g mini marshmallows
- 10 pistachio nuts, chopped
- 4 dried apricots, chopped
You will also need a 20 x 30cm brownie tin.
Line a 20 x 30cm tin with baking parchment.
Chop the white chocolate into small cubes that are all roughly the same size and put into a heatproof bowl with the butter. Put the bowl over a saucepan of barely simmering water, stirring now and again to stop it burning. White chocolate is difficult to melt properly, so make sure you keep the heat low and avoid steam getting into the mixture as this will make the chocolate seize and go grainy. When the chocolate has nearly melted, take the pan off the heat but leave the bowl over the water for a few more minutes, stirring until it is smooth.
Split the cardamom pods (if using), empty out the seeds and discard the pods then crush the seeds in a pestle and mortar. If you don’t have a pestle and mortar, put the seeds into a plastic bag and use a rolling pin to crush them to a powder. Add the ground cardamom and the chilli to the melted chocolate and stir.
Break the biscuits into small pieces and stir into the chocolate with the pistachio nuts, dried apricots and marshmallows until they are all completely coated. Pour into the prepared tin and push the mixture right into the edges. Sprinkle the chopped pistachio nuts and apricot pieces over the top, then put into the fridge for at least two hours before slicing.
Store in the fridge, where it will keep for up to two weeks.
Recipe from TWIST, published by HarperCollins