We are sharing with you all 3 delicious treat recipes suitable for the toy show, but you can by all means make them anytime of the year. We are also attaching a video for you all to watch along as we make our tasty treats.
Happy Baking everyone and enjoy the show, and most importantly, we hope Santa is good to everyone this year.
Fiona & Michael
Hot Chocolate Mug’s
Ingredients – Serves 2
400ml/ 14fl oz milk (full fat)
40g dark chocolate (we use bournville)
2 tsp cocoa
2 tsp sugar to sweeten
2 tabsp marshmallows
3 tabsp softly whipped cream
Drinking chocolate or chocolate shavings to decorate
Put the milk, chocolate and cocoa into a saucepan. Place over a gentle heat stirring all the time until the chocolate has melted and cocoa has dissolved. Bring almost to a boil, remove from the heat and immediately pour into warmed mugs.
Spoon over the cream on top followed by the marshmallows and finely the chocolate shavings or dusted drinking chocolate.
Ingredients: Serves 6
2 tbsp vegetable oil
1 tbsp butter
90g popcorn kernels
For the Toffee
50g brown sugar
2 tablespoons golden syrup
In a medium saucepan gently heat the oil and butter. Add the popcorn and place a lid on top. After a few minutes you’ll hear the popcorn popping. Once you hear almost no popping remove the saucepan from the heat and keep covered.
While your popcorn is popping you can get on with making the toffee. Add the brown sugar, butter and golden syrup into a small saucepan over a low heat. Stir until everything is dissolved. Increase the heat and stir continually for 1 minute until toffee like. Switch off the heat and pour over your popcorn, mixing well to makesure all the corn is covered in
I keep back a few teaspoons to drizzle over the top of the popcorn once it’s in serving bowls but, you can always make half the amount of toffee again for this. Before serving keep the popcorn in the saucepan covered and slightly warm, this will stop it from sticking together also. Give the saucepan a good shake with the lid on before serving .
Serve in cups or bowls
Mars Bar Biscuit Christmas Tree Stack
Ingredients : Makes 45 approx.
600g Mars bars
300g rice crispies
300g milk or dark chocolate or half in half
Line a baking tin 17” x 13” with parchment paper.
Chop Mars bars and add to a saucepan along with the butter. Melt slowly over a
gentle heat until toffee like. Add rice crispies and mix well and quickly. Pour into your lined tin and press down firmly with the back of a wooden spoon and a
flat bottomed loaf tin. Place in the fridge for at least 3 hours or overnight is best.
To cover the biscuit in chocolate.
Melt the chocolate over a pot of simmering water. Remove biscuit cake from the fridge. Pour the melted chocolate over the top and spread evenly using a palette knife. Allow the chocolate to set in the fridge for at least an hour.
To cut out the Christmas trees shapes: Using a measure, I marked it every 2 ½ “ on the wide side. This gave me 6 rows and on the short side I divided the overall by 4 and marked it out. Then all you simply do on the long side, using a knife is cut a W shape the whole way along row by row and you’ve got your Christmas trees.
For The Royal Icing :
250g royal icing
3 tablespoons cold water
Food colouring paste of your choice
Method: Beat all the ingredients together in a bowl with an electric hand healed mixer until smooth. Use just 1 colour or divide into as many as you liked. I used white, green & red. Using a piping bag fitted with a pin nozzle, decorate to your little heart’s content.
Allow the icing is dry in a cold room for a few hours. After this, stack away to resemble a Christmas Tree