This dessert is not like the others. This coconut blondie cooked in your frying and topped with cream and a crunchy honeycomb makes a delightful treat
Making honeycomb requires precise timing, so make sure you have all the elements for the recipe at hand, including equipment, in order to execute each step concurrently. Also, keep in mind that, once the bicarbonate of soda is added to the syrup, the colour will darken a little further.
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Ingredients
Method
Preheat oven to 180°C/350°F. Line an oven tray with baking paper.
Spread chocolate and macadamias evenly over tray. Cook in oven for 8 minutes or until chocolate caramelises to an even light brown colour and macadamias are roasted. Cool on tray.
Meanwhile, melt butter in a 25cm {10-inch} wide, 5cm {2-inch} deep, ovenproof non-stick frying pan over medium heat; cook until butter starts to turn golden brown. Add coconut cream and sugars; stir until sugars dissolve and mixture is smooth. Cool 5 minutes. Whisk in egg.
Sift flour, baking powder and soda into a large heatproof bowl. Stir in coconut. Pour in butter mixture; stir until well combined. Stir in caramelised chocolate and roasted macadamias. Pour mixture into frying pan.
Transfer frying pan to oven; bake for 20 minutes or until slightly soft and fudgy in the centre.
6 Meanwhile, make sea salt honeycomb. Line an oven tray with baking paper. Stir sugar, maple syrup and the water in a medium heavy-based saucepan over low heat until sugar dissolves. Increase heat to medium; boil, without stirring, for 8 minutes or until syrup is a dark golden honey colour {or until it reaches hard crack stage 160°C/325°F on a sugar thermometer}. Remove pan from heat; immediately stir in sifted soda – the syrup will froth. As soon as the last of the soda dissolves, carefully and quickly pour honeycomb onto tray; don’t spread the mixture or it will deflate. Sprinkle with salt; cool to room temperature. Break honeycomb into chunks.
Serve warm blondie topped with cream and honeycomb.
If your frying pan has a plastic or wooden handle, wrap the handle in foil to protect it before putting the pan into the oven. Some thick creams can be spooned from their container and others will need to be whisked lightly by hand with a balloon whisk to hold its shape.
do ahead Blondie can be made up to 2 days ahead; store in the fridge. Warm gently before serving. Store leftover honeycomb layered with baking paper in an airtight container in a cool, dry place for up to 1 week.
Note
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