Frying Pan Coconut Blondie With Sea Salt Honeycomb

PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 8

200g white chocolate, chopped

HL1003A09 frying pan coconut blondie_1077_preview.jpg

70g macadamia halves

125g butter, chopped

180ml coconut milk

110g caster sugar

110g soft light brown sugar

1 egg, beaten lightly

150g plain flour

½ teaspoon baking powder

½ teaspoon bicarbonate of soda 

80g desiccated coconut

375ml double cream, whisked lightly (see cook’s notes)

SEA SALT HONEYCOMB

220g caster sugar

60ml pure maple syrup

60ml water

2 teaspoons bicarbonate of soda 

1 teaspoon sea salt flakes

 

1    Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper.

2    Spread chocolate and macadamias evenly over tray. Cook in oven for 8 minutes or until the chocolate caramelises to an even light brown colour and macadamias are roasted. Cool on tray.

3    Meanwhile, melt butter in a 25cm-wide, 5cm-deep, ovenproof non-stick frying pan over medium heat; cook for 2 minutes or until butter starts to turn golden brown. Add coconut cream and sugars; stir until the sugars dissolve and the mixture is smooth. Cool for 5 minutes. Whisk in egg.

4    Sift flour, baking powder and soda into a large heatproof bowl. Stir in coconut. Pour in butter mixture; stir until well combined. Stir in the caramelised chocolate and roasted macadamias. Pour the mixture into frying pan; level surface. Bake for 20 minutes or until slightly soft and fudgy in the centre.

5    Meanwhile, make sea salt honeycomb.

6    Serve warm blondie topped with cream and honeycomb.

 

SEA SALT HONEYCOMB  

Linean oven tray with baking paper. Stir sugar, maple syrup and the water in a medium heavy-based saucepan over low heat for 2 minutes or 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 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 the honeycomb into chunks.

 

COOK’S NOTES

Making honeycomb requires precise timing, so ensure you have all the ingredients to hand. Once the bicarbonate of soda is added to the syrup, the colour will darken further. Store leftover honeycomb, layered with baking paper, in an airtight container, in a cool, dry place for up to a week.

If your frying pan has a plastic or wooden handle, wrap it in foil to protect it before putting pan into oven.

Some thick creams can be spooned from their container, others will need to be whisked lightly by hand with a balloon whisk to hold their shape.