Speedier still sweets – Rubble!

Bearing in mind the success of Rocky Road, I'd forgotten about this recipe – it's fun, speedy and easy so here's another chocolate contribution.

I called it Rubble because I always get fragments of varying sizes that remind me of gravel and small stones. It sounds strange but bear with me, you'll see what I mean in the photo guide.

Here's the recipe :

Rubble

500g white chocolate

35g Rice Krispies

160g sultanas

140g pecans, roasted and

chopped coarsely

160g dried apricots

130g dried cranberries

105g pistachios, roasted and

chopped coarsely

1 tsp ground cinnamon

Melt the chocolate in a large bowl over simmering water ensuring the water does not touch the bowl. When the chocolate has melted fold in the remaining ingredients thoroughly so that the chocolate coats well and tip into a tray bake – size 32 x 9 cms approx. “Fridge” it for 2 hours.

If you want to add an extra level of flavour, before you begin, heat a small knob of unsalted butter (20g) in a frying pan, when it foams add the chopped pecans with a large pinch of sea salt flakes. Stir over a medium heat for 3-4 minutes or until toasted – you'll smell them when they are ready. Tip onto a baking sheet to cool.

Rubble – the plus points and the bonus

White chocolate is popular with the kids – it's not for the chocolate purists but, in this instance if you want to encourage the kids to eat fruit and nuts, it works.

I describe this treat as a sort of tutti frutti – by that I mean the Italian ice cream but using chocolate instead - not the bagged confectionery. Another useless piece of information – tutti-frutti means “all fruits”. Tutti-frutti has morphed into all sorts of different variations, depending which country you're in.

Another plus is only 40% of the treat is chocolate, the remaining 60% is fruit and nuts.

I would definitely recommend toasting the chopped pecans with the sea salt flakes, white chocolate is sweet and the slight saltiness of the toasted pecans helps balance that sweetness.

Cut into cubes, you'll get 96 pieces from your batch!

Rubble – step by step photo guide

a bowlful of glistening fruit and nuts

an important addition

ready to fridge!

 

using the photo above, with the long side of

the tray towards you, cut it in half and then into

six vertical pieces, set the other half aside. Trim the

uneven side and set aside.

turn three pieces lengthways and cut in half, then

in half again until you have 24 pieces – repeat with

the remaining 3 lengths – 48 pieces. Repeat with the set

aside half giving you 96 pieces in total.

 

here it is

The Rubble bonus up next

Now for the trimmed ends and the bits of Rubble and crumb.

Take a look :

the large and the small bits

You'll also get :

the fine crumb

Here's the thing – it doesn't matter what size the Rubble is there's a use for it. Choose your favourite size of Rubble and sprinkle it over ice cream with seasonal fresh fruit.

Are you thinking of serving a cheesecake anytime soon – sprinkle the larger pieces of crumb over the top.

If you're planning an ice cream treat of an old fashioned cornet - decorate with the fine sprinkles.

Are you making biscuits for the holidays – add the crumb to your mixture or use to decorate the tops.

Create a secret stash for yourself and freeze – preferably in different sizes but it's not the end of the world if you throw all of it into the same freezer bag.

Genius!