This one is sweet bakes - essential recipes and is full of recipes for pies, biscuits and puddings. When we got home, Junior leafed through it, ogling the images, and homed in on one recipe. A recipe which I'd rather liked the look of, and which had made Tallboy make Homer Simpsonesque noises in his throat. Fig and chocolate bars it was, then. They looked rather like millionaire shortbread but with a figgy layer of deliciousness instead of the caramel. I know, I'm as surprised as you are that I could be diverted from caramel to fruit, but there you go.
My square tin was a little bigger than that specified, so I jiggled the figures in my head and did nearly 150% of the shortbread and figgy mixture. I kept to the original quantity for the chocolate but that was more because I only had a hundred grams in the cupboard.
I made the shortbread the Clive Mellum way, by whisking soft butter with my fingers, adding sugar and then the flour. The recipe called for soft brown sugar which gave the finished shortbread a lovely golden colour all over. I baked it for 30 minutes and left it to cool.
In the meantime, I chopped up the squidgy dried figs and boiled them with lemon juice, cinnamon and water, applying the whizzing stick after twenty minutes to reduce it all to a sludgy paste.
Assembling was easy, with the figgy layer applied with a
The finished item is delicious, the combination of the short base, the yielding fruit and the smooth chocolate is almost perfect - really happy with how these turned out.