Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 
I was sitting here today and I thought to myself . . . I want something scrummy . . . something rich . . . something chocolatey. And then I thought . . . what if I bake my favourite brownies, in a tart pan and then cover them with marshmallows and a fudge frosting . . . I wonder what it would taste like
I have only three words for you.
OH - - - MY - - - GOODNESS!!!
Have you ever eaten anything so incredibly scrummy that the very first bite sent you into spasms of delight . . .
so incredibly moreish that you can't utter any words . . . only sounds . . .
Sounds like . . . . mmmmmm . . . . ooooooohhh . . . . nnnngggghhh . . . .
and in between . . . . only the sounds of your fork hitting the plate . . . again and again????
Imagine a fudgy mouthful of rich moist chocolate brownie . . . stuffed with toasted pecans and then topped with oooey, goooey, sweet marshmallow . . . all smoothed over with a rich chocolate fudge frosting.
Yes . . . this is heaven in every bite. Okay, so this has been a bit more than three words . . . but well, I am sure you'll forgive me.
Now, go make this NOW!
*Fudge Brownie Pie*
Delicious fudgy brownie bottom topped with marshmallow and a tasty chocolate fudge icing. Gorgeous!
105g of flour
(3/4 cup)
200g of caster sugar
(1 cup)
1 ounce of unsweetened cocoa powder, sifted
(1/4 cup)
1 tsp baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 tsp vanilla
60g of chopped toasted pecans (1/2 cup)
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted
(1/4 cup)
1 ounce cocoa powder, sifted
(1/4 cup)
2 ounces evaporated milk
(1/4 cup)
8 ounces icing sugar, sifted
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch flan pan with a removeable bottom well and then set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an eletric whisk until smooth and thick. Spread on the hot marshmallows.
Let cool completely. Cut into wedges to serve.
I can't pretend to know everything, but I more than welcome your questions and suggestions. Feel free to e-mail me on MarieAliceJoan at aol dot com and I'll endeavour to find out the answers to your most burning questions. Maybe we can learn together!
19 comments:
Okay Marie. It's 11:40 p.m. here and I'm running around my kitchen looking for marshmallows for tomorrow! You really must stop doing this to me-OMG! I'll need to make 2
xoxo Pattie
Hi, Marie. I noticed that you and I posted very similar sounding recipes today, but my "hot fudge pie" is the light (or "lite" - ugh) version of your definitely richer and "scrummy" rendition! The coincidence amused me tonight....
I enjoy dropping by to learn more about English cookery. Keep up the good work!!
Thanks,
Dan
This sounds a real rich treat Marie,though as I have said before,I am not a choco fan,but I know someone who would devour the lot in an instance He-He.Shhhhh his name is(The Rooster) LOL!!Have a lovely day I hope you enjoyed yesterday.Take Care God Bless Kath xx
Esto se ve delicioso, es una verdadera tentanción. Un saludo
And what about poor Todd? Was he forced to sit and watch you eat that "vile" chocolate while he drooled in anticipation of something scrummy for him? And did you have to sacrifice yourself and eat the whole pan?
Poor Todd! Poor Marie!
Ooo... sooo decadent, sooo good, Marie! This is wonderful! Happy Day, my friend--LOVE YOU ((BIG HUGS))
You have outdone yourself!
Oh My Giddy Aunt!! You are a Very Bad Girl Marie!! That is Soooooooooo Naughty!!!
Thank You;)
oh boy...i am making this for the 4th of july! thanks for the recipe!
GASP! Sigh and closely followed by another gasp!
Wow, what an amazing treat. Think I have gained weight just looking at the pictures but I defo want to make this pie!!!
MMMMMMMMMMMMMM, my favorite!!!
Talk about pure temptation!?! Oh, my!!
I don't like marshmallows, but this sounds delicious!! Do you think I could substitute with caramel sauce? Thanks.
Hi Paula. I believe in eating what you love and in pushing the boundaries a bit. If marshmallows are not your thing by all means top with a caramel sauce. You won't be able to spread the icing over a caramel sauce however, but you could frost them with the chocolate cover first and then drizzle with the caramel sauce. My, that sounds fabulous! I'd add some chopped toasted pecans or walnuts too! Scrummo!!
Hi, I LOVE Mississippi Mud Cake. It was my favorite dessert that Mom made when I was a kid. She learned how to make it from my grandmother. A classic recipe that's been around for 60+ years and will never grow old.
Yeah,this pretty much is a variation on the theme of Mississippi cake/pie. But it certainly got my attention!
I don't have access to castor sugar, can I use regular (American) granulated sugar?
Absolutely Coleen. It measures the same. I normally use the castor for baking, ut granulated works much the same. CStor works in a bit quicker, and melts quicker be Use it is fine. You could process some granulated in a food processor to make it finer too. That's all castor sugar is, very fine sugar. Hope this helps.
Absolutely Coleen. It measures the same. I normally use the castor for baking, ut granulated works much the same. CStor works in a bit quicker, and melts quicker be Use it is fine. You could process some granulated in a food processor to make it finer too. That's all castor sugar is, very fine sugar. Hope this helps.
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