Muppinstuff’s Nan’s Choc-Weetbix Slice

So Muppinstuff posted this slice yonks ago and recently mentioned it in her list of 25 things that shit her to tears, and considering I started that meme it made me all nostalgic and proud. It’s the kind of slice you’d find at a school fete or on offer at the school cake stall you find when you go to vote. Next to the sausage sizzle.

Anyway, it is bloody delicious.
And easy.
I’ve made it twice in the last 10 days.
And people swoon over it saying things like, ‘oh, I haven’t had this in years‘.

Muppinstuff’s Nan’s Choc Weetbix Slice

  • 1 cup SR flour
  • 1 cup dessicated coconut
  • 1/2 cup brown sugar
  • 1 cup crushed Weetbix (on my measuring this is four Weetbix crushed up in your hands)*
  • 120g butter
  • 2 tbsp golden syrup
  • 3 tbsp cocoa
  1. Preheat oven to 180C and line a 20x20cm square tin with baking paper
  2. Mix dry ingredients together
  3. Melt butter and golden syrup together
  4. Mix wet and dry ingredients together, it can be a bit crumbly so combine with hands if necessary
  5. Press into a slice tin and bake in a moderate oven for 30 minutes
  6. Ice (see below) and sprinkle with coconut
  7. Refrigerate until cool then remove from tin and cut into squares

Chocolate icing

  • 1 1/2 cups icing sugar
  • 2 tbsp cocoa powder
  • 2 tsp butter, very soft
  • 2-4 tbsp boiling water
  1. Sift the icing sugar and cocoa into a bowl
  2. Add the butter and 2 tbsp of the water and beat, adding more water to get a fairly runny icing
  3. Pour over the slice and turn the pan to get it into the edges
  4. Sprinkle over some dessicated coconut
  5. Refrigerate until set.

Choc Chip Smartie Biccies

So for the better part of the last 20 years I’ve been faithful to the Womens’ Weekly recipe for choc chip biscuits and they have done me proud. But an American friend of mine made some that just seemed better and she gave me the recipe. From what I can tell it is essentially the same recipe but in bigger quantities.

I made them and dotted a few Smarties on the top. And people, I might as well have invented choc chip biccies.


Choc Chip Biccies

  • 1 cup butter
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 21/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups choc chips
  • Smarties to decorate
  1. Preheat the oven to 180C and line baking trays with greaseproof paper
  2. Cream the butter and sugar
  3. Add the vanilla and the eggs one at a time, beating after each addition
  4. Add flour and baking powder
  5. Stir through choc chips
  6. Take heaped teaspoons of dough and place on baking trays, leaving a little distance between them as they’ll spread
  7. Press four Smarties into the dough
  8. Bake for 10-12 minutes until lightly browned then cool for a few minutes on the tray before moving to a wire rack.

This makes a LOT of biscuits. The friend the recipe came from used to roll the dough into two logs and freeze one for a later date. She’d also then refrigerate the other one before cutting rounds and baking. But when you feel like biccies, who has time for refrigeration.

Ode to Nigella 28 – Hot Chocolate Sauce

This was delicious in that the coffee gave it a nice depth. As she does in Nigella Express, I served it up to the boys with a brownie and ice cream. I would say this is second on my list of favourite chocolate sauces. The top of the list is her peanut butter fudge sauce, then this, then her peanut butter snickers sauce which just never seemed to go runny enough for me.

Hot Chocolate Sauce
Nigella Lawson, Nigella Express

  • 75ml dark chocolate, 75% cocoa solids
  • 125ml double cream
  • 2x15ml tbsp Camp Coffee or 2tsp of instant espresso powder dissolved in 2tbsp water
  • 1x15ml tbsp golden syrup
  1. Put everything in a heavy based saucepan
  2. Place over gentle heat and let everything melt together
  3. Pour into a jug and pour over ice cream.

Ode to Nigella 26 – Cream Cheese Brownies

So today I was going to make Nigella’s White Chocolate and Macadamia Brownies but I didn’t have quite enough white chocolate so I was thinking I was hilarious by adding a touch of milk chocolate and calling them dirty blondes. So much so I burnt the chocolate when trying to melt it. So I had to ditch that lot and start again and considering I now had no white chocolate it was the Cream Cheese Brownies instead. And that was certainly not a bad thing.

Cream Cheese Brownies
Nigella Lawson, How To Be A Domestic Goddess

  • 125g dark chocolate
  • 125g butter
  • 2 large eggs
  • 200g caster sugar
  • 1tsp vanilla
  • 75g plain flour
  • pinch of salt
  • 200g cold Philadelphia
  1. Preheat oven to 180C and grease and line a 23cm square cake tin
  2. Melt the butter and chocolate together and cool slightly
  3. Beat the eggs and caster sugar together and then add the chocolate mixture
  4. Fold in the flour
  5. Spoon half the mix into the tin and spread it to the edges
  6. Cut the Philadelphia cream cheese as thinly as you can and layer them over the batter
  7. Spoon over the remaining mix and ensure all the cream cheese is covered
  8. Bake for 20 minutes or so.

Ode to Nigella 24 – Brownies

Well, these started out as a disaster (they took more than double Nige’s suggested cooking time) and ended up as a triumph, which has only endeared them to me even more.


  • 375g unsalted butter
  • 375g best-quality dark chocolate
  • 6 large eggs
  • 1tbs vanilla
  • 500g caster sugar
  • 225g plain flour
  • 1tsp salt
  • 300g chopped walnuts
  1. Preheat the oven to 180C and line the brownie pan (measuring 33x23x51/2cm)
  2. Melt the butter and chocolate together in a large heavy-based pan
  3. Beat the eggs with the sugar and vanilla
  4. Measure out the flour in another bowl and add the salt
  5. Let the chocolate mixture cool a little before adding it to the eggs and sugar
  6. Add the nuts and flour
  7. Beat to combine smoothly then pour into the lined tin
  8. Bake for about 25 minutes*
  9. When it’s ready the top should be a paler brown speckle but the middle dark and dense. It is a big batch so you need to watch it.

Makes 48 smallish squares.
Variations – replace walnuts with different nuts or shredded coconut or white chocolate buttons or just ditch them altogether. I made them with half slivered almonds and half white chocolate buttons.

*I took them out of the oven after about 40 minutes and let it cool. Then when I cut into it, it was still just a gooey mixture. I was taking them out to dinner last night as a surprise birthday cake for my friend, but had to ditch that idea. I just dumped the whole tray back into the oven to deal with when I got home. Of course, that didn’t happen, so this morning, I just turned the oven on to fan bake rather than conventional bake and they took about 30 minutes to cook up a treat. I took them to a thanksgiving do at the park this afternoon and they were devoured. Devoured I tell you.