Juliet Sear’s Bonfire Night treats
Juliet’s in the kitchen ready to make sure your Bonfire Night starts with a bang - she’s making warming stuffed potato cups and deliciously sweet s’mores brownies.
Juliet Sear’s S’mores Brownies and Stuffed Potato Cups
Serves: Makes 9-12
Ingredients
80g butter
210g dark chocolate
110g golden caster sugar
110g light muscovado sugar
250ml whole milk
2 tsp vanilla extract or bean paste
150g plain flour
30g cocoa powder
½ tsp sea salt
190g milk chocolate chips
100g digestive biscuits (70g for inside, 30g for the top)
300g marshmallows
23 x 23cm tin, greased and lined with baking paper
Method
1. Preheat the oven to 160c fan. Line a square 23cm cake tin with nonstick baking paper
2. In a large mixing bowl, melt the butter, dark chocolate and sugars until combined in the microwave for 30-second blasts, stirring in between until all amalgamated (or you can do this in a large saucepan on very low heat until everything is melted). Don’t let it get too hot, you just want the chocolate to melt and everything to be liquid but not hot.
3. Gradually whisk the milk and vanilla into the melted chocolate mix
4. In another large bowl, dry whisk the plain flour, cocoa and salt together to distribute the powders, then fold this into the liquidy mix. Fold in 100g of milk chocolate chips and 65g of the biscuits then spoon into the lined tin.
5. Bake for about 20 minutes until just set, then scatter the marshmallows and the remaining biscuit shards of biscuit on top then bake for another 5-10 minutes until set around the edge but slightly underbaked and fudgy in the middle. A knife should come out with a paste-like texture to the brownie, not glistening but not dry and it should still have a nice wobble. Remember it will set more firm as it cools.
6. Once cooled, melt the remaining milk chocolate chips and drizzle over the top to decorate. Cut into squares and serve. It keeps well if wrapped up for 5-7 days and it can also be frozen.
Smashed Baked Potato Cups
Serves: Makes 12
Ingredients
12 cooked small-medium potatoes, boiled or baked
Sea salt flakes
Vegetable or olive oil
Optional fillings:
Grated cheddar cheese mixed with spring onion, sweetcorn and bacon or veggie bacon bits
Grated cheddar cheese and beans
Mixed bean chilli topped with cheese and soured cream
To serve:
Guacamole
Sour cream
Coriander
Method
1. Preheat the oven to 180C fan. Oil the muffin tins then place a cooked potato into each section and use a rolling pin to smash them in the centre and squish them into the cups to give sides and a base - use an extra piece of cooked potato if you have any gaps.
2. Brush the insides of the potato cups with oil and season with salt. Bake for about 40 - 50 minutes, or until they are as crispy as you like!
3. Spoon in your chosen filling and sprinkle over some grated cheese, then put back in the oven for about 5 minutes, or until the filling is hot and the cheese has melted.