Malteser buns.
As you can tell from my very accurate measurements I’m a very precise cook.
- 2 big bags of Maltesers
- 1 Small packet of digestive biscuits (250g pack)
- Unsalted butter
- Golden syrup
- Cocoa powder
Mash up most of the pack of biscuits (leave 4 or 5 in the pack) and 1 of the bags of Maltesers into crumbs. I normally put them into a sturdy ziplock bag and hit them with a saucepan.
Put a couple of large knobs of butter (70-100g) into a hot pan and melt, careful not to burn it. Add in 3 big tea spoonfuls of Golden syrup and the same of the cocoa powder and give it a good stir.
Take it off the heat and chuck in your biscuit and Malteser crumbs. Mash it all together and check the consistency. It should be a bit sticky and not dry. If it is too dry you didn’t melt enough butter. (Quickly scrabble and find another clean pan to melt some more butter to add to your mix).
Once you have it all mashed together mix in a couple handfulls of whole Maltesers from the second bag and stir together again. While doing this shout for your other half to line a shallow loaf pan with cling-film as you forgot to and now your hands are covered in gunk. (The cling-film makes it easy to get the buns out of the pan after they’ve set)
Spread the mixture in the pan, it should be about an inch thick. Press some more whole Maltesers into the top. Cover the top with some more cling-film and put in the fridge to set. Should be ready to eat in a few hours. Just prod it every now and then until it has gone hard.
