Monday, 1 September 2014

Recipe: Curly Wurly Pie


  • 300g Hobnobs
  • 100g melted butter, unsalted
  • 600ml double cream
  • 100g milk chocolate
  • 200g plain chocolate
  • 1 tin Carnation Caramel
  • 5 Cadbury's Curly Wurly bars
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • 8 inch flan tin Piping bag

  • Smash the hobnobs into crumbs, chuck in the melted butter and mix well. Press the mixture into the base and sides of the tin, then shove into the fridge and leave overnight.
  • Take half of the cream and stick it into the microwave until it's boiling. This should take about three minutes. In the meantime, break up the chocolate before adding it to the boiling cream. Whisk the mixture together until it's smooth and combined into a yummy chocolate goo.
  • Chuck all but two tablespoons of the chocolate goo on top of the biscuit base, then coat it over with a pastry brush until smooth. Bung the pie into the fridge for thirty minutes. In the meantime, chop up all but one of the Curly Wurlys.
  • Decant the Carnation Caramel from the tin and gently mix with the chopped Curly Wurlys until smooth and lump-free. However, resist the urge to over-mix, otherwise it will go all sloppy and yucky. Add to the chocolate ganache base and smooth over.
  • Add the icing sugar and vanilla extract to the remaining cream and whisk it together to form peaks. They should be lusciously soft and delectably lickable. Have a bit of fun by blobbing the cream mix around the edges of the pie – this makes it look pretty, or a complete mess. It depends on your school of decoration.
  • Take the piping bag and fill it with the final two tablespoons of the chocolate ganache. Pipe swirly patterns across the pie. This is your chance to be as creative and as bonkers as you like!
  • Slice the final Curly Wurly and smatter the slices on top of the cream. Leave the pie to set in the fridge for at least an hour, et voila! Let the compliments roll in...
Optional: Go mental and buy 60 curly wurly bars through Amazon:

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