Wednesday, January 19, 2011
Rocky Richmond Road Slice
Tomorrow we are off on holiday for a week up to a little Kiwiana bach in Scandrett Bay. We are really looking forward to it and are hoping like crazy that the weather behaves for us...especially as we will have 2 extra children with us which may not be all that much fun if we all end up being stuck in a little bach while it pours outside. I guess it's out of our control but we can only hope.
Anyway for those who know me, will know that I always a) overpack and b) never run out of food. I have tried to be organised but knowing me I will have overdone it. Today I have been baking like crazy for our trip. I also made a full recipe of the Annabel Langbein Spicy Rub to take as well. I have made a gluten free carrot cake for Dons, a Stem Ginger Cake, some Triple Chocolate Chip Biscuits and this slice which is from my new Ripe cookbook. For those of you who don't know what Ripe is, it is a Delicatessen/Cafe in Grey Lynn that has wonderful home baked slices, brioche and cakes as well as lovely salads, pies, rolls etc and food you can get instead of having to cook dinner or get greasy takeaways. The menu for this changes daily depending on what they feel like making and I would think, what season it is. It is really worth a visit if you are ever in the neighbourhood. Oh and yes the coffee is fantastic.
Anyway this slice seemed perfect to take especially as we will have 4 hungry children to feed and it was also easy. It really does taste like the one you can buy there as we have bought it many times before.
Rocky Richmond Road Slice (Ripe)
200 gm butter
1 c caster sugar
3 Tbsp cocoa, sifted
3 large eggs
250 gm malt biscuits
250 gm superwine biscuits
250 gm marshmallows chopped (or else use mini marshmallows)
Grease and line a 20 x 30 cm tin.
Using a rolling pin crush the biscuits to get a rough crumb.
In a pot put the butter, sugar and cocoa and stir over a low heat until smooth. Add the lightly beaten eggs and cook about 5 mins stirring constantly. Remove from the heat and cool 10 mins.
Pour mixture over the biscuit crumbs and marshmallows. Push down lightly into the tin and put in the fridge. Ice with a chocolate buttercream icing.
Well everyone have a good week ahead. I'll post some photos when we get back from holiday. Hopefully I will be able to fit everything we need in our 2 cars BUT watch this space xxx