Posted 18th January 2011
Oh Nigella, can you do no wrong? So it seems, following the release of her latest book of seriously mouth-watering recipes! Having received “Feast” for Christmas (aptly named, I must say!), I spent hours poring over it, deliberating over which of the vast array of treats inside to attempt first. I finally settled on Grasshopper Pie, having been invited to a “bring-a-plate” New Year’s Eve party, and I can safely say it went down an absolute treat.
Don’t be put off by its lurid appearance…it adds to the bizarre charm of this pudding, and if you’re willing to put a bit of time and patience into this, I can promise you won’t be disappointed!
Foodie Tip: I adapted this recipe slightly, as she recommends using Creme de Menthe and Creme de Cacao Blanc to flavour the filling. If you don’t have these on standby and don’t fancy spending £20 for a few tablespoons worth then follow my recipe…otherwise substitute the Peppermint Flavouring and optional Baileys for 4 tablespoons of each liqueur.
Serves: 8-10 Prep Time: 1 hour + 4-12 hours chilling time.
300g Bourbon Biscuits
50g Dark Chocolate
50g Soft, Unsalted Butter
150g Mini Marshmallows
125ml Full Fat Milk
1 ½ tablespoons of Peppermint Flavouring
1 ½ tablespoons of Baileys (optional)
375ml Double Cream
Few spots of Green Food Colouring
Foodie Tip 2: In the original recipe, Nigella recommends whisking the marshmallow mixture into the cream instead of folding this. I tried this initially and ended up over-whisking the mixture so it separated. I found the “folding” method much easier-especially is you have the tendency to get a bit over enthusiastic in the kitchen like I do!