The weather was amazing this weekend and with strawberry season being in full swing in Fife I decided to give this version of a toffee pie a go. If you decide to make one, learn from my mistakes - trying to crumble hobnobs at 7 in the morning is a bad idea....you can't use a blender and it takes forever :)
Anyhow, here we go:
300g Hobnobs or other oat biscuits
60g Butter, melted
1 tin Caramel (I know this is the ultimate laziness but I don't like boiling sugar....)
400g Strawberries (worked well for us, but just see how it goes)
300-400ml Whipping cream
1 tbsp Icing sugar
Heat your oven to 180 degrees.
Crumble the Hobnobs into the size of breadcrumbs (or put them into a blender and pulse them). Mix in the melted butter and make sure it gets well incorporated.
Find a nice 26cm tin. I used my springform tin which turned out to be a bad idea because it has a slightly raised edge on the base. It still worked fine but if you have a loose bottomed tin with a completely smooth bottom that will make getting the base off it soo much easier.
Press the Hobnob and butter mixture into the tin so it forms a nice even layer.
Bake in the preheated oven for 10 minutes.
Let it cool down and then transfer it onto a pretty cake stand or just your favourite plate.
Spread the caramel over the base, cover and refrigerate for 1 hour (or until just before you need it).
Cut the strawberries into 5mm slices and avoid the 'one for me, one for the cake' approach :)
Scatter the strawberries over the caramel.
Whip the cream with the icing sugar until soft peaks form and spread over the strawberries.
Enjoy with a lovely cup of tea and a good chat.
© Anna Blanch
And with that I'm off for another day of thinking about food and monocular regions in binocular scenes!