Princess Lottie has been at it again. So sinful I’m absorbing calories just looking at them. Nanimo bars a Canadian invention and Cherryripe bars inspired by an Australian confection, this plate epitomises diplomacy degustation…
The nanaimo bar was invented in the early 1950s. Mabel Jenkins, a local housewife from Cowichan Bay, Canada, submitted the recipe to the annual Ladysmith and Cowichan Womens Institute Cookbook. It became popular in many of the province’s households, especially in company towns, and was sold in many of the coffee shops on Nanaimo‘s Commercial Street.
These no-bake, three layered bars are delicious; they start with a crumb base, followed by a layer of light custard buttercream, topped with a smooth layer ofchocolate. But Lottie also created an Australian favourite, the cherry ripe bar, making a layer of cherries and coconut held together by condensed milk.
Original Version Ingredients:
115g Unsalted Butter
40ml Double Cream
2 tablespoons Birds Custard Powder
254g Icing Sugar
115g 70% dark chocolate, Green & Blacks
28g Unsalted Butter
1. For Bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler.
a) Add egg and stir to cook and thicken.
b) Remove from heat.
c) Stir in crumbs, nuts and coconut.
d) Press firmly into an ungreased square 8 by 8 inch pan. Line the pan with baking paper to allow easy removal.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well.
a) Beat until light in colour.
b) Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat.
b) Once cool, pour over middle layer and chill.
Recipe adapted from Lauren of the Daring Kitchen.
Middle Layer Cherry Ripe Version Ingredients:
400g glaced and morello cherries – chopped
A very good gulg of condensed milk
70g desicated coconut
A few drops of red food colouring – optional
Mix together in large bowl, then spread onto base. Add top layer as before.
An original recipe by Princess Lottie.