CAAAANADAAAAA!!!!!!!!!!!! Last week I went to my one and only 2011 Rugby World Cup match, between Canada and Tonga. I think half the town must've turned up to see the game but even so, I like to think that not one of those 17,000 people brought homemade Nanaimo bars. Or antlers and a red nose.
Nanaimo bars are, of course*, native to the harbour City of Nanaimo and they're uber sweet; pretty much just a chocolate base covered with a layer of thick vanilla icing, finished with a chocolate top. Whoo! I thought they sounded really sweet but the recipe was endorsed by the City of Nanaimo so I didn't really have a choice; they had to be made the Nanaimo way!
Most people thought they were great but a few found them too sweet - not surprising as the middle layer is pretty much sugar held together with butter. I'm glad I made them though, just to taste the almost real thing.
I took my camera to the game but didn't really have the time to take photos (priority was given to trying to shout over Tongan supporters) and the one time I took a photo, I didn't check to see if I'd turned the auto-focus back on. What a dork.
|Nanaimo bars are circled, being enjoyed. Have no idea how NOTHING in this photo |
managed to get in focus.
Adapted from City of Nanaimo
Even though I was dedicated to the traditional recipe, I couldn't help but add a pinch of salt to the base and to make it a bit easier to cook the base - I wasn't so keen on chocolate scrambled eggs!
4oz unsalted butter
1/4 cup sugar
5 Tablespoons cocoa powder
1 egg, beaten
1 1/4 cups crumbed graham wafers (aka Digestives)
1/2 cup roughly chopped sliced almonds
In a small pan, gently heat butter, salt, sugar and cocoa, stirring constantly, until butter has melted and merged with the other ingredients. It should be a hot mix so take it off the heat and let it cool down for 5 minutes.
Quickly whisk the beaten egg into the chocolate and put back on a low heat. Continue stirring the mixture until it begins to thicken. I actually used a temp. probe to make sure it didn't go over 80C (cooking the egg while avoiding the scrambled horror).
Quickly stir in the rest of the ingredients and push into an ungreased 8 by 8inch square baking pan (I tinfoiled mine beforehand to make sure it came out easily).
4oz unsalted butter, softened
2 tablespoons plus 2 teaspoons cream
2 tablespoons vanilla custard powder
2 cups icing sugar
Cream everything together and beat until light. Spread over first layer.
4oz semi-sweet chocolate (I used 50% cocoa)
2 tablespoons unsalted butter
Melt chocolate and butter over a low heat, stirring constantly. Cool until cool as possible while still maintaining its pourability! Spread over second layer and chill until set.
|Rough edges need to be trimmed off and eaten by the chef|
*I sound like I've always known everything about Nanaimo when really I just google mapped it.