A book worm and foodie, studying English Literature at the University of Glasgow, writing about food, books and travel while aspiring to be a writer.

Thursday, 10 April 2014

S'more S'more S'more!

This is a quick, easy and incredibly indulgent blog/recipe today. Probably the laziest and tastiest to date.

Me and my family are currently on a beach-retreat to the absolutely stunning little village of Findhorn, Moray. The beaches go on forever and the town's own micro-climate means it's (almost) always sunny. What's not to love?

A tradition whilst we're visiting has always been to have at least one BBQ. However, yesterday was simply too cold and too windy to merit standing outside, guarding the steaks, so cooking was done inside.

This left us with a dilemma, what about the smores?! It may be my part-Canadian upbringing, but the deliciousness of s'mores is something that is a given after any BBQ, especially when consumed on - or near to - the seaside.
For those of you who haven't had a s'more, I will explain. In American and Canada it's normally executed with a Graeme cracker, but in the UK, chocolate digestives are the next best thing. It is basically a chocolate digestive sandwich, which encloses a melted marshmallow. Heaven, no?

So, me, my little brother and my mum racked our brain for a solution, seeing as shivering outside under blankets just wasn't going to cut it. And, my genius of a mother came up with what I am, from this point onwards, going to rely on as a foolproof recipe for INDOOR s'mores.

It really, truly and honestly couldn't be easier.
All you need is a grill, some chocolate digestives and a packet of marshmallows (we used two). Oh, and an ovenproof dish.

Cover the bottom of your ovenproof dish with digestives, the dark chocolate variety are my particular favourite.
Then, systematically cover those digestives with the marshmallows, leaving as few gaps as possible.






Wait until your grill is really really hot, for about twenty minutes or so.
Then, place your dish under the grill, at the bottom of the oven.

This is the hardest part, you need to watch those marshmallows like a hawk. They will start turning brown very quickly and that's fine. You want to keep rotating the dish so that they all brown evenly, and then turn your grill down and let them all puff up.
When they have noticeably started to swell, just turn your grill off and leave the dish in there for another five minutes so the heat continues to melt the digestives.

Take out of the oven and serve in bowls whether you are by the sea, on holiday or at home.



This is an incredibly fast, foolproof and delicious pudding for any time. Cheap, too. P.S, the black bits aren't burnt. They are lovely, sugary, chewy bits of loveliness.

Indulging every now and then won't kill you, go on, you know you want to. Have s'more!

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