Tickle your tastebuds with meal ideas from Roald Dahl's Completely Revolting Recipe book, including this sweet treat inspired by the novel, Charlie and the Chocolate Factory
You will need:
piping bag and nozzle
baking sheet lined with baking parchment
wire rack
2 egg whites
a pinch of salt
100g sugar
1 packet old-fashioned
treacle toffees (e.g. Harrogate toffees or any other hard toffee sweet) with wrappers removed
food colouring
Serves 10–12
Method:
- Preheat oven to 140ºC/gas mark 1.
- Whisk the egg whites and salt to the texture of stiff snow.
- Then gradually whisk in the sugar until the mixture is very stiff and shiny.
- Place the meringue mixture into the piping bag with nozzle.
- Pipe a little meringue onto the lined sheet. Rest a toffee on top and continue to pipe as you would for an ordinary meringue, making sure that each toffee is well covered.
- Repeat until all the meringue is used up.
- Bake for approx. 1 hour until dry and crisp and then cool on a wire rack.
NB. You can colour the meringue by adding a few drops of food colouring when whisking in the last amount of sugar.
In an attempt to get families all over the country cooking renowned cooker brand, Rangemaster, have collaborated with the Roald Dahl novels to promote the Revolting Recipe series just in time for Roald Dahl Day, on October 13. The induction cooker, by Rangemaster, provides a safer cooking environment for children, so you can all get stuck in!
The scrumptious dishes in the book all star in Roald Dahl's famous reads, from the BFG’s The Royal Breakfast for Growing Giants, Matilda’s Bruce Bogtrotters Cake to Charlie and the Chocolate Factory’s Stickjaw for Talkative Parents.
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