Ingredients
750g blueberries, plus extra, to serve
100g caster sugar
1 Tbsp cornflour
Juice of 2 lemons
¼ tsp vanilla essence
75g unsalted butter
200g packet shortbread or gingernut biscuits, crumbled
500g marshmallows, chopped if large
Baby mint leaves and double cream, to serve
Method
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Put 500g of the blueberries, sugar and 1/2 cup of water in a saucepan on medium heat, mix well, simmer for 5-6 minutes until berries begin to break down. Combine cornflour and lemon juice. Add to saucepan with remaining berries and vanilla, and simmer, stirring, for 3 minutes until thickened. Set aside.
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Put butter in a small saucepan and cook on medium heat for 5 minutes or until golden. Add biscuits and cook, stirring, for 3 minutes until toasted.
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Put marshmallows in a medium saucepan with 1/2 cup of water. Cook on medium heat, stirring, for 4-5 minutes until just softened.
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Spoon blueberry mixture into a serving dish, scatter with biscuits, then dollop marshmallows on top. Scorch marshmallows with a blowtorch (or place under a hot grill until just golden). Serve with extra blueberries, mint leaves and double cream.