What is marshmallow fluff? It’s a sweet, sticky, melted marshmallow like gloop that’ll rot your teeth but is so worth it. I found my jar in one of those retro sweetie shops that are ridiculously over priced but apparently it is purchasable in large ASDA stores.
As a treat cos the boy
was back for a bit from deployment, I finally got round to making this delight.
It had been on the to-try list for so long, the marshmallow fluff had actually
expired about six months ago, but being a big believer of ‘what wont kill you
makes your stronger’ plus an inclining that sell by dates are the manufacturers
way to sell more, I used it anyway.
Results???
 |
| wonderfully sweet! |
...Well we didn’t get food poising from
the marshmallow fluff (think it is also right to add that I used baking powder
that was two years out of date too) and this is the probably most sugary and incredible
tasting dessert I have ever made. I beg you to try this recipe!!!
 |
| wrestling with the fluff! |
Its also a really simple recipe to
make, so even if you’re not the next Nigella, you’ll probably still wow with
this.
Ingredients
Approx 9 digestive biscuits (I used
chocolate digestives)
1 cup of plain flour
¾ cup of white sugar
175g cup unsalted butter
1 egg
1tbsp of (not out of date) baking
powder
Tub of marshmallow fluff
1 large bar of galaxy choclate
Pre heat the oven to 180* and wipe a
little butter around a baking dish or tart tin to stop your pie from sticking
when cooking
In a large mixing bowl, cream the
butter, sugar and egg
In a food processor, or by hand,
bash the biscuits up to form breadcrumbs. You need a cup full
 |
| you want fine crumbs |
Add the biscuit crumbs to the butter
cream mixture, along with the flour, baking powder and mix together
Use half of this pie crust mixture
to line the bottom of the tart tin. Press down to form an even crust
Spread the marshmallow fluff over
the crust. This is where I need to warn you… this stuff is ridiculously
sticky. I got it all over my fingers, around my gob where I'd licked the spoon
after, got it stuck to the work surfaces and even a little in my hair! It is so hard to spread too!
 |
| making a huge mess but loving it! |
Once you’ve successfully fought the
fluff, break up the chocolate bar and add he pieces on top of the fluff
 |
| no pattern required - place the chocolate anywhere! |
Use the other half of the pie crust
mixture to top the pie. It’ll be quite hard to spread, so I flattened the
mixture on my palms and placed it on to like a lid
Pop it in the oven for 20-22
minutes until a light golden brown colour
Having never made this before, I was
a little unsure of the cooking time, 20 minutes didn’t seem enough as it looked
a little light on colour. I left mine on for about 25 minutes in the end but this was too
long if I’m being fussy. I discovered that it darkened up once it was cooling,
so 20 minutes is right.
You can serve this whilst still warn
and gooey but it also tastes just amazing cold. This is one sugary and calorific
treat but oh so worth it!!! The pie crust is crunchy and sweet and the inside
is gooey and chewy. What an amazing combo. I don’t like milk, but can imagine
this served warm with a cool glass of milk is what big kid’s dreams are made of
X x X
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