Crunchy Marshmallow Bars Recipe | Zarnak Sidhwa | Food Diaries | Dessert

Method:
Heat the butter, chocolate and golden syrup in a saucepan over low heat. Remove from the heat, measure about 125ml of the melted mixture and set aside in a bowl. Coarsely chop the biscuits. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the nuts and marshmallows. Tip the mixture into a square dish and smooth the top with a wet spatula. Pour over the reserved 125ml of the melted chocolate mixture and smooth the top with a wet spatula. Refrigerate for about two hours or overnight.
To serve, cut into 24 fingers and dust with icing sugar.

Method:
Warm the pickle juice. Stir in the sugar until completely dissolved. Add the chicken chunks and allow them to soak for at least 30 minutes, or overnight. Place in the refrigerator while brining. For the Sauce: Mix all ingredients until smooth. Refrigerate until ready to use. Once the chicken has brined in the pickle juice, mix the flour, salt, corn flour, paprika, garlic powder and black pepper. Drain off the pickle juice. Set out a cooling rack and dredge the chicken chunks in the flour. Shake off all excess flour. Lay the chicken on the rack. Beat the milk and eggs in a separate bowl. Dip the chicken chunks in the egg wash, then dip them back into the flour mixture. Shake off the excess flour and lay them back on the drying rack. Once all the chicken is double-dipped in the flour mixture, heat the oil and fry the nuggets 3-4 minutes until golden brown. Place them on a paper towel lined plate. Serve warm with Sauce.

METHOD:
Mix all ingredients until well combined. Divide batter among greased Dariole molds or ramekins. Cover each with a circle of buttered baking paper. Fold a single pleat (to allow for expansion) into 4 pieces of foil, then use to cover puddings tightly. Place in a roasting pan and fill pan with enough boiling water to come halfway up sides of molds. Steam for 35 minutes. Remove from pan and cool for 5 minutes. Meanwhile, beat frosting ingredients until combined. Turn puddings onto serving plates and top with a dollop of frosting. Drizzle with some golden syrup and decorate with walnut half and serve.