Fiddes Payne Recipes
Baked Bananas with Chocolate and Marshmallows
Ingredients
- 4 ripe medium whole bananas
- 50g milk chocolate drops
- 50g Fiddes Payne mini marshmallows
Method
- Preheat the oven to 220°C,425°F, gas mark 7. Using a sharp knife, slice each banana lengthwise through the skin, cutting the flesh but not the bottom layer of skin.
- Push some chocolate drops and Fiddes Payne mini marshmallows into the middle of the bananas to stuff them, and then wrap them in foil.
- Bake in the oven for 20 minutes or place over medium-hot coals and leave for about 10 minutes until the chocolate is melted and the banana flesh has cooked through.
- Serve the bananas whole straight from the foil, accompanied with whipped cream, dusted with cocoa powder if liked.
Chocolate Chilli Fondue with Marshmallows and Lychees
Ingredients
- 150ml / 6 fl oz double cream
- 225g / 9oz dark chocolate, roughly chopped
- 1 fresh red chilli, finely chopped
- ½ tsp chilli powder
- 2 tbsp dark rum
- 1 packet Fiddes Payne mini marshmallows
- 1 tin lychees, drained
Method
- Place the cream into a saucepan and bring to simmering point.
- Add the chocolate, fresh chilli and chilli powder and stir until melted.
- Add the dark rum and remove from the heat.
- Pour into a serving dish or fondue dish.
- Place the Fiddes Payne mini marshmallows and lychees onto individual skewers or cocktail sticks.
- Serve with the chocolate fondue allowing guests to dip the skewers into the chocolate.
Raspberry and Marshmallow Swiss Roll
Ingredients
- 3 free-range eggs
- 75g / 2¾oz golden caster sugar
- 75g / 2¾oz self-raising flour
- butter, for greasing
- 5 tbsp raspberry jam
- 125ml / 4½fl oz double cream, whipped
- 100g / 3½oz pink Fiddes Payne mini marshmallows
- 100g / 3½oz raspberries
- icing sugar, to dust
For the filling
Method
- Preheat the oven to 200°C/400°F/Gas 6.
- For the cake, crack the eggs into a bowl, add the sugar and beat together until pale and fluffy. Fold in the flour.
- Grease and line a 23 x 30cm/9 x 12in swiss roll tin. Pour the cake mixture into the tin and smooth the top with a wet spatula.
- Transfer to the oven and bake for 7-10 minutes, or until golden-brown and springy to the touch. Remove from the oven and allow to cool slightly, then turn out onto a sheet of baking paper.
- For the filling, spread the jam over the cake, followed by the cream.
- Place the Fiddes Payne mini marshmallows into a microwave-safe bowl and microwave on full for about 15 seconds, or until beginning to soften. Spoon the Fiddes Payne mini marshmallows on top of the cream.
- Spread the raspberries along the edges of the cake, then roll the cake up in a cigar shape. Dust with icing sugar.
Marshmallow Brownie
Ingredients
- 240g / 8oz butter
- 150g / 5oz dark chocolate (a spicy one works well)
- 60g / 2oz cocoa
- 150g / 5oz plain flour
- 500g / 1lb 2oz caster sugar
- 5 eggs, beaten
- 150g / 5oz Fiddes Payne mini marshmallows, chopped
Method
- Heat the oven to 190°C / 375°F / Gas 5. Line a 30cm / 12in square tin with baking parchment.
- Melt the butter and the chocolate together very gently.
- Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the Fiddes Payne mini marshmallows.
- Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice.
Rocky Road Crunch Bars
Ingredients
- 125g / 4½oz soft unsalted butter
- 300g / 10½oz best-quality dark chocolate, broken into pieces
- 3 tbsp golden syrup
- 200g / 7¼oz rich tea biscuits
- 100g / 3½oz Fiddes Payne mini marshmallows
- 2 tsp icing sugar, to dust
Method
- Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml / 4½fl oz of the melted mixture and set aside in a bowl.
- Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
- Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the Fiddes Payne mini marshmallows.
- Tip the mixture into a 24cm / 9in square baking tin and smooth the top with a wet spatula.
- Pour over the reserved 125ml / 4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
- Refrigerate for about two hours or overnight.
- To serve, cut into 24 fingers and dust with icing sugar.
