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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Golden syrup pudding


We've used golden syrup instead of the traditional treacle to lighten the flavour in this pud. You could use a mixture of both, or just treacle for a richer version.

You'll need

90 gm (¼ cup) golden syrup, plus extra, warmed, to serve 230 gm self-raising flour 2 tsp baking powder 120 gm softened butter 120 gm raw caster sugar 4 eggs, lightly beaten 160 ml (2/3 cup) milk Finely grated rind of 1 lemon To serve: pouring or thickened cream

Method

  • 01
  • Pour golden syrup into a 1.5-litre pudding basin, buttered, floured and lined on the base with baking paper.
  • 02
  • Sift flour and baking powder into a bowl and set aside.
  • 03
  • Beat butter and sugar in an electric mixer until pale and creamy (2-4 minutes). Add flour mixture, egg and milk alternately, a little at a time, then add lemon rind and beat for 1 minute or until smooth. Transfer to prepared basin, smooth top and cover closely with baking paper. Cover with foil, secure with kitchen twine and place in a large saucepan. Add enough boiling water to come halfway up sides of basin and cook over medium-high heat, covered with a lid, until puffed and golden (2 hours; add more water if basin boils dry). Serve hot with cream, drizzled with golden syrup to taste.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Aug 2010

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