sharing recipes from one generation to the next
Last year we hoped to experience a white Christmas in London. The locals kept telling us everything comes to a standstill if it snows, that snow would disrupt Christmas, so we settled for a bleak, grey day instead! So the weather on my first and probably last northern Christmas was a letdown.
My Mum made a confectionary named “white Christmas” many years ago. It was bit like cocoa-less chocolate crackles, flavoured with powdered milk, studded with red and green glacé cherries, bound with copha butter and pressed into a slab. You could feel your teeth rotting in your head, it was so sweet. Using white chocolate, lemon zest, cranberries, pistachios,ginger and dried tropical fruit, I’ve transformed white Christmas into a treat for 21st century adults, I think I shoud call in Downunder Christmas!
500g white chocolate
1/2 cup light coconut milk
1 cup rice bubbles
1/2 cup shelled pistachio nuts
1/4 cup dried cranberries
1/4 cup dried mango chopped
1/4 cup dried pineapple chopped
1/4 cup chopped crystallized ginger
1 cup shredded coconut
Oil a 30cm square shallow slab tin and line it with silicone paper. Combine the rice bubbles, pistachios, cranberries, ginger and coconut. Over a pan of simmering water, melt the white chocolate buttons with the coconut milk, then thoroughly stir in the dry ingredients until well combined. Tip the mixture into the slab tin and using the back of a spoon press the white Christmas firmly into the pan. Chill until set.
Cut into fingers to serve.